Old timer at the shop told me I was trimming too close to the bone on my ribeyes

He said I was leaving 40 cents a pound on the table so now I leave a quarter inch of fat cap and my customers actually like it better, anyone else get called out for something dumb they didn't even notice?

2 comments

2 Comments

adam_thompson531d ago

One-eighth inch fat left on mine after 20 years of cutting too close.

veram991d ago

Got a similar scolding from the old timer who trained me. He watched me trim a whole case of striploins and said I was leaving a nickel a pound on the floor. I was so careful about making them look perfect and he was right. Now I leave a little more fat on and my customers actually complain less about tough edges. Funny how you can do something wrong for years and never catch it until someone points it out.