My trip to Japan showed me how overcomplicated American butchery is

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.

3 comments

3 Comments

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.

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

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.