Cut my pork belly trim waste down to 8% this quarter and honestly didn't think I'd ever get it that low.

I started tracking every scrap from our weekly 40-pound batch for a catering order and realized my old trimming method was leaving way too much good fat on the skin side, so what's your best trick for maximizing yield on a tricky cut like that?

3 comments

3 Comments

walker.julia2d ago

Yeah, tracking every scrap showed me I was leaving too much good fat too... I switched to a super sharp boning knife and kept the blade almost flat against the skin.

nancy_king291d agoTop Commenter

My 8-inch boning knife changed everything for that.

cameron_hernandez692d ago

Nice! I read about that flat blade trick, like @walker.julia said.