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Old timer told me I was overtrimming lamb loins and costing myself money
Been at this 5 years and a retired butcher who shops at my counter pulled me aside last month. Said I was taking too much fat off the eye and losing yield on every single loin. He showed me his old method, just a thin cap left on. I ran the numbers and I was losing about 30 cents a pound on average. Anyone else get schooled by an older butcher on something you thought you had down?
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henry_martinez20d ago
Bet money the old timers have the right touch on everything not just meat.
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drew69020d ago
Bet you're right, they probably think a smoker is more reliable than a smart oven too. My grandpa still insists on seasoning his cast iron with lard and bacon grease, won't touch that flaxseed oil nonsense. Guess some things just stick, even when the internet says different.
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