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A 70 year old butcher in Kansas City told me to stop trimming so close, now I'm second guessing everything
I was breaking down a whole ribeye last Tuesday at my counter in Kansas City when this old timer came in for his weekly 2 pounds of bacon. He watched me trim the fat cap for about 30 seconds and then said, "Son, you're leaving money on the board and flavor in the trash." He told me he ran a shop for 40 years and never went under 1/4 inch of fat on any cut because customers complained about dry meat. Part of me thinks he's right, that we trim too lean these days for looks instead of taste. But the other part thinks he's just set in his ways and modern customers want less fat on their plate. I've been going back and forth on this all week and I'm not sure which way to go. Any of you adjust your trim based on what customers say, or do you stick to one standard no matter what?
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