First time I broke down a whole hog by myself this morning and only messed up one shoulder roast

I've been working at that little butcher shop on Main Street for about 8 months now, and after 3 tries I finally got through a whole hog start to finish without my coworker needing to step in and fix anything lol, anyone else remember that first time it all clicked?

2 comments

2 Comments

elliot_miller222d ago

@jake191 nailed it about the seam - but something nobody talks about is how much the temperature of the meat matters, if the hog's still got some body heat it basically falls apart different than if it's been sitting cold.

jake1912d ago

Man that feeling when it all finally clicks is something else. "Messed up one shoulder roast" is still a win in my book, I remember my first whole hog I mangled one of the hams pretty bad. What helped me was taking my time on the seam between the shoulder and the belly, I used to rush that part and always tore something. Once I learned to just let the knife follow the natural lines instead of forcing it, everything fell into place way smoother. You'll be doing it blindfolded before you know it, just keep at it.