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That old timer who said stop trimming so much fat was right all along
An old butcher named Frank at the shop I trained at in Pittsburgh kept telling me to leave a quarter inch of fat on my steaks, but I thought he was just lazy. After three months of dry, tough cuts that customers complained about, I finally listened to him and my sales went up 20%. Anyone else have a stubborn mentor who turned out to be dead on?
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andrew6936d ago
Ngl, Frank sounds like the kind of guy who’d call your steak sad and then fix it.
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ryan_sanchez6d ago
Ha, yeah that tracks - Frank probably seasons your drink too.
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