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This guy at the farmers market in Boise tried to tell me how to cut a pork shoulder
He was a customer, not a butcher, and he got real loud saying I was 'wasting meat' by trimming the fat cap to a quarter inch. Said his grandpa taught him to leave it all on... I tried to explain about rendering and bark formation, but he just shook his head and walked off. Anyone ever have a customer argue with your cuts like they know your job better than you?
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grace_knight701mo ago
Honestly, that guy's grandpa probably boiled all his meat.
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foster.charles1mo ago
Man, that guy's whole vibe screams "I season my steak with ketchup." His grandpa's method probably involved cooking that pork shoulder in the dryer on high heat. Next time just tell him you're saving the extra fat to make candles for his next power outage.
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gibson.elizabeth11d ago
Honestly, I'm with you on wondering if it's really that big of a deal. Guys like that just want to feel important for a second, you know? They read one article or heard their grandpa once and now they're the expert. I'd just nod and let him walk away, life's too short to argue about fat caps with strangers at a farmers market. It's a pork shoulder, not a surgical procedure.
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