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Talking to an old timer about his whole animal approach changed my mind on something dumb I do
Last Saturday a retired guy came into the shop and watched me trim a ribeye, then asked why I was tossing the deckle. He said he keeps it for stews and it got me thinking about how much good stuff I throw away without a second thought. Anyone else ever get called out like that by a customer who knows more than you do about your own cut?
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