Loading…
21
That time a customer complained about my aging process in front of everyone
Last Saturday at the shop in Tulsa, a regular customer watched me trim a brisket and told me my dry aging setup was just an excuse to hide bad meat. She said it loud enough that three other people at the counter turned around. I kept my cool, showed her the mold crust and the weight loss from 14 pounds to 10 over 21 days, then offered her a sample off the same cut. She ended up buying two steaks. But it got me thinking, how do you all handle customers who question your methods when they have no idea about the science behind it? Has anyone else had a moment where a customer's doubt actually made you second guess your own process, even for a second?
1 comments
Log in to join the discussion
Log In1 Comment
skyler_baker2d ago
Maybe her doubt was fair, since mold crust and weight loss can hide bad meat just as easy.
2