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Old timer at the shop showed me a different way to break down a ribeye
I was working a Saturday shift at a small shop in Portland when this retired butcher came in just to chat. He watched me working on a ribeye and told me I was cutting against the grain wrong. He said, "You gotta feel the meat, don't just follow the marks." He showed me a trick where you angle the knife just a bit different and you get way less waste. I tried it on the next rack and saved about half a pound more meat than usual. Anyone else ever had some random customer drop a tip that actually worked?
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evand655d ago
You really think half a pound of meat is that big a deal? It's just some fat and connective tissue you're trimming off anyway. I get that the old guy was trying to help but acting like it's some game changer seems a bit much. People get way too worked up over cutting meat a certain way. At the end of the day it's still gonna taste the same.
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