Hot take: I think the push for 'nose-to-tail' butchery is getting a bit silly.

Had a customer in Portland insist I save the trachea from a lamb for her dog, which added 45 minutes to a simple break. Has anyone else had a request that just wasn't worth the labor?

2 comments

2 Comments

daniel_knight13d ago

Oh man, totally. I had a guy ask me to save every single beef tendon, but to clean and trim each one to "snack size" strips. Took me over an hour for like two bucks worth of scrap.

claire95812d ago

Ugh, tell me about it. @daniel_knight's tendon story is too real. The worst I got was someone who wanted every single chicken foot, but only the left ones, for some weird broth ritual. I had to sort through a whole case. For what? They just took them and left. It feels less about using the whole animal and more about making a show of it sometimes.