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Realized I was deboning lamb primals totally backward after 8 years
Was watching a guy from New Zealand at a workshop last month and he flipped the loin over before starting. Tried it on my next batch of 12 racks and saved like 3 minutes each. Anyone else had a basic cut click way later than it should have?
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lily_torres3117d ago
@reese_hayes71 I actually get what you're saying about the membrane side thing. I've been doing it the same way for ages and never thought to flip it, but after reading your tip I tried it on a couple racks yesterday and it did make a difference for me. The silver skin just came off cleaner when I had that side facing up, even with fully chilled meat. I feel you on the frustration though, it's rough when you think you've got something down and then realize there's a better way after all this time.
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reese_hayes7117d ago
Flip that cut around and see if the membrane side up actually changes how the silver skin peels off for you. In my experience, that little trick works best when the loin is fully chilled, not straight out of the fridge. Take that with a grain of salt though, your mileage may vary depending on how cold you keep your walk-in.
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Nah, I gotta disagree hard on this one. I've been doing it straight out of the fridge for years and never had an issue peeling silver skin off any cut. If the meat's fully chilled it gets stiff and the membrane just kinda holds on tighter in my experience. Room temp or slightly cold is the sweet spot for me. Also flipping the cut around just sounds like messing with your grip for no real benefit, you're still gonna have to dig your knife under that silver skin the same way. Maybe your walk-in is running colder than normal or something, but I'd rather save the hassle and skip the extra step.
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