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My trim bin hit 60 pounds of scrap and I had to admit my yield was off
I weighed my trim bin on the scale by the walk-in on Tuesday and it came to 60 pounds, which is way too much for the volume we ran. That number meant my boning knife was dragging and I was leaving good meat on the bone, basically giving away money at $4.20 a pound. I sharpened on the 1000 grit stone and slowed my cuts down, and by Friday the bin was down to 22 pounds. If your scrap bin is creeping up, watch your knife angle on the shoulder and the rib pull. How many pounds of trim are you all seeing per side on a standard beef?
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