My trip to Japan showed me how overcomplicated American butchery is

Dakota Rivera · 2026-03-04T20:50:34.452392+00:00

I visited a small shop in Tokyo and their way of breaking down pork was so simple and efficient. We add too many steps here for no real gain.

Isn't that just the American way? We love to add extra steps to make simple things feel fancy. Probably why we need a manual to open a bag of chips.

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Yeah... feels like we make everything harder than it needs to be sometimes.

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Tried that simple pork shoulder method from a butcher in Osaka. Just three cuts, dinner was ready in half the time. Changed how I do everything now.

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