insanelupus
WKR
- Joined
- Sep 2, 2015
- Messages
- 503
I know guys that always bone out quarters, but a big ball of meat has challenges cooling and lacks structure for pack out. Less bones does mean less weight to pack. Boning also means extra time before getting it on ice.
I know guys that rarely, if ever bone out, but they will cut down the meat to the bone to help cooling. They like the structure the bones provide for packout.
Recently I wondered, if a fella semi-filleted the quarter, basically leaving bone in, but pealing part of the meat back near large joints, sockets, and off bone, is that the best of both worlds to cool the meat, but save some time?
Granted it doesn't reduce weight, but I'd think it would cool much quicker, but still provide some structure for packout.
But like my pa would tell me, "You just keep thinking Butch, that's what you're good at." LOL
Anyone tried this semi-fillet idea have any input?
I know guys that rarely, if ever bone out, but they will cut down the meat to the bone to help cooling. They like the structure the bones provide for packout.
Recently I wondered, if a fella semi-filleted the quarter, basically leaving bone in, but pealing part of the meat back near large joints, sockets, and off bone, is that the best of both worlds to cool the meat, but save some time?
Granted it doesn't reduce weight, but I'd think it would cool much quicker, but still provide some structure for packout.
But like my pa would tell me, "You just keep thinking Butch, that's what you're good at." LOL
Anyone tried this semi-fillet idea have any input?