The way folks butcher a chuck roll these days drives me nuts
I've been cutting meat for close to 20 years, mostly at a spot outside Pittsburgh, and the number of guys who treat a chuck roll like it's a flat ribeye is wild. They'll slice across the grain in neat little steaks and call it done, but they're missing the whole point of the connective tissue and the marbling that runs in different directions. I had a kid last Tuesday bring me a chuck roll he'd mangled into six thin cuts, and I had to show him how to break it down into the flat iron, the Denver, and the chuck eye properly. It matters because if you don't separate those muscle groups, you get tough, chewy pieces that no amount of marinade can rescue. I learned this the hard way in 2011 when I ruined a whole 40 pound roll for a restaurant order, and the chef threw it back at me. Anyone else see this shortcut trend creeping in, or am I just yelling at the air here?