Hit 500 lamb breaks in one week, not sure that's a good thing...

We did a big order for a local restaurant group last Tuesday through Saturday, and I counted exactly 502 lamb breasts broken down. Everyone in the shop was celebrating the volume, but I kept thinking about how much wrist and knife wear that puts on a person. I averaged about 25 breaks an hour with the same boning knife, and by Friday my grip was shot. Is hitting a number like that actually a milestone, or just a sign we're burning through staff too fast... has anyone else had a week like that where the count felt off?

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