Chicken debone order change cut my time by half

I used to do drumsticks, thighs, then the whole breast and always fought with the carcass. Switched to removing the backbone first with heavy shears and pulling the breast meat off in one piece. Now I hit about 4 minutes per bird instead of 8, and my knuckles stopped hurting. Anyone else rearrange their cut order and see a big jump in speed?

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