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Took me 4 hours to break down one lamb last Tuesday because nobody told me the spine was still frozen
Kept fighting the saw and mangling the loin until I finally checked the temp at the bone and it read 18 degrees. Do you guys temp your carcasses before breaking them down or just go by feel?
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laura_knight549d ago
Checked the bone temp once after a very similar disaster and now it's the first thing I do before I even pull the saw out. Sticking a probe in the spine takes ten seconds and saves me from turning a whole loin into ground meat because I was too proud to check. Went by feel for years and my "feel" apparently thinks frozen bone is just a tough cut. The 4 hours you lost is still better than the 4 hours plus a ruined loin I lost.
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