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Hit 1,000 beef tenderloin trims today and my hands are screaming
I've been cutting meat for about 6 years at the shop here in Cleveland, and today I counted up my ticket stubs after my shift, turned out I had trimmed 1,000 whole beef tenderloins since I started. That number feels wild because I still remember my first one taking me almost 20 minutes with a wobbly knife, now I can knock one out in under 4. Anyone else ever track a specific cut count like that, or is my nerdy habit just a sign I need a break?
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josephf105h ago
Man, 1,000 whole tenderloins is no joke. But I gotta say, counting the stubs like that sounds less like a nerdy habit and more like a sign you need a vacation. Your hands aren't screaming, they're begging.
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