Hot take: I used to think old head butchers were just set in their ways about trimming fat

A guy named Frank at the shop I worked at in Denver told me I was leaving too much silver skin on pork loins, and I brushed it off for months because I thought it was fine. Finally tried his method of taking an extra 30 seconds per loin to really get it off clean, and my yield actually went up because customers stopped complaining about chewiness. Has anyone else had a senior butcher call them out on something they thought they were doing right?

2 comments

2 Comments

shane_williams1mo agoMost Upvoted

So you're saying the old guy was actually right all along?

sandrap401mo ago

Wait, hold up. @shane_williams are you telling me that old timer with the faded khaki vest and the 1987 map was actually right about the hidden waterfall trail the whole time? I thought everyone laughed him off when he said it was just past the third boulder and not the second one. Man, I feel kinda bad now for doubting him, that's wild.