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A 30 year butcher in Omaha told me to stop trimming so close, and he was right
Early on I used to shave every bit of fat and silver skin off my chuck roasts because it looked cleaner in the case. Ray, who ran the block at a shop off 72nd in Omaha for 30 years, told me to leave a quarter inch of fat cap on instead. My shrink went down and customers started saying the roasts came out better. Anyone else had an old timer hand down a rule like that?
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troy_butler722h ago
Leaving that fat cap on my pork butts made a huge difference in the smoker, kept them from drying out.
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