Had a customer tell me how to cut a ribeye today

Some guy in a suit watched me break down a whole ribeye and said I was leaving too much fat on. He told me his butcher back in Chicago trims them way tighter. I just nodded and kept cutting because customer is always right right? But honestly that cap fat is where the flavor lives. I took the trimmings home and ground them into burgers anyway. Has anyone else had someone try to tell you how to do your job while you're holding a $200 knife?

3 comments

3 Comments

sam_anderson16d ago

Bet that suit never had a truly great burger in his life.

laurabennett1mo ago

Two hundred dollar knife and the guy's still giving advice while you're the one making the cut. Did he at least ask to buy the trimmings before telling you how to butcher?

wren_rodriguez1mo ago

Three weeks ago some lady in a Ralph Lauren dress watched me trim a whole pig belly. Told me I was wasting good fat and her chef in New York renders everything down. I just smiled and kept slicing. She wanted me to strip every bit of fat off for her "clean" bacon. Some people just don't get that fat equals happy mouth. I took that belly home and made the best pork shoulder of my life with the scraps.