Best Friday I've had in 6 years at the shop

A walk-in from a local farm in Dubuque brought in 4 whole hogs and asked me to break them down for a pig roast they were doing the next day. I got the tenderloins clean on all 4 in about 90 minutes, which is a record for me, and they tipped me $50 on top of the cutting fee. Anyone else get those days where everything just clicks with the knife, or was I just lucky?

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