That time an old timer showed me how to save a brisket flat
I was trimming a brisket at the shop last Tuesday and an older gentleman came in to pick up his order, saw me struggling with a thin flat, and told me to fold the tip under and tie it with butcher's twine. He showed me right there on the counter, and it saved me from having to sell it as trim or grind. Has anyone else picked up a simple trick like that from a customer that you still use years later?