Shoutout to the old school butcher in Cincinnati who showed me his boning knife technique

I was breaking down a side of beef last week and struggling with the silver skin on the sirloin. I switched from my usual push-cut method to a tip-pivot technique he showed me, using a 6-inch Victorinox boning knife, and it was way cleaner. The difference was keeping the tip anchored and rolling the blade through the tissue instead of forcing it. Anyone have a different method for tough connective tissue that saves time?

2 comments

2 Comments

nathan19319d ago

Sounds like a lot of fuss over some gristle.

tyler_fox4119d ago

Wow, I felt the same until I tried it.

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