Four dollars for a strainer is a steal compared to the years I spent blaming my rice for being too wet when the real issue was me dumping it straight from the pot while it was still steaming like a swamp. I did the tray spreading thing too, and once I actually stood there waving a cookie sheet in the air for ten minutes like a total weirdo, which my neighbor probably still talks about. Rinsing under cold water for 30 seconds makes sense though, since it stops the cooking and washes off the extra starch that glues the grains together. Letting it sit for 5 minutes after is the part most people skip, so the leftover water can drain out instead of pooling in the container. My own dumb fix was a stack of cheap paper towels under the rice in the takeout box, which soaked up enough water to keep things from turning to mush. Going to try the strainer trick this week since it beats waving trays around in the kitchen.

Guessing you meant whole carcass work is the exception, cause 3 pounds a day off the board seems low for a shop breaking down 12 head a week. Figuring trim only counts what comes off after the primal cuts are broken out, so 10k sounds about right once you add the fat and silverskin. Tracking it in the book is the real move though, most guys I know just eyeball it and guess.