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I used to trim all the fat off ribeyes until a customer told me I was ruining them.
Switched to leaving a 1/4 inch cap after a guy named Vince explained the fat renders down to flavor, now I sell way more at the counter and haven't looked back - anyone else get schooled by a customer on their own cuts?
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jordan1843mo ago
Man oh man, that Vince guy did you a solid. I had a similar thing happen with chicken thighs once. A lady came in hot telling me I was trimming off the best part, the skin and fat on the back. Now I just leave it all on and people go nuts for the crispy bits. It is wild how one person can just flip your whole way of thinking about your own product.
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nancyd853mo ago
Wait, you were trimming the skin AND fat off chicken thighs? That is wild to me, people pay extra for that crispy skin. I can just picture you tossing out all that good stuff in the back while nobody said a word. Did the lady actually come in "hot" like she was ready to fight about it?
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