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Just realized the 3 butchers I trained under all broke down primals in the wrong order
They all went bone side down first on the bandsaw before trimming the fat cap, and when I switched to trimming the cap first on a 40 lb ribeye primal at my shop in Reno, I cut my breakdown time from 12 minutes to 7, so I'm wondering if anyone else was taught cap first or if I'm the odd one out.
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