Factory style oyster shucking is a whole different ball game than raw bar shucking - production shuckers usually go in through the “bill” of the oyster near the mantle and cut the muscle off the bottom shell first. (At your typical raw bar, shuckers working with 2-3” singles go through the hinge, and cut the muscle from the top shell first.) Juan’s been shucking clusters since about 2004 - maybe earlier. If you’ve eaten our smoked oysters, bought a jar of shucked through the farm store, or picke
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