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Old timer told me to stop trimming fat before weighing and it cost me real money
This retiree at the shop swore up and down that trimming the silverskin before weighing the whole primal was a waste. I figured he was stuck in his ways, so I kept doing it my way for six months. Then I broke down and tried his method on a batch of ribeyes last Tuesday. I ended up short on two orders because the actual usable meat was less than I quoted. Guy was dead wrong and I lost $40 on that single order. Has anyone else had bad luck trusting the old school methods around here?
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danielhenderson17d ago
Had a buddy who learned this the HARD way too. He listened to some old timer about not trimming the fat cap before weighing a whole packer brisket. Ended up selling it as "untouched" weight and then had to trim off nearly 3 pounds of pure fat and gristle. Lost money on that whole weekend batch because he'd promised customers a certain portion size and had to scramble to make it right. Some of those OLD methods are just outdated, plain and simple.
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