Went to a custom butcher shop in Austin and left feeling weird about my own knife work

Stopped by Salt & Time on Sunday for a brisket and ended up watching the lead cutter break down a whole hog. That guy worked through the shoulder in about 90 seconds, no wasted motion, no forcing anything. Meanwhile I've been doing this for 12 years and I still fight with my rib sections on pork, always leaving too much meat on the bone or hacking through cartilage. It made me realize I leaned way too hard on my band saw and not enough on learning proper joint separation. Now I'm wondering if I should go back and ask to shadow him for a morning, or if that's crossing some weird line. Has anyone else watched a pro work and felt like they needed to completely redo their approach to basic breakdowns, or is it just me?

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