Rant: 18 years of trimming beef ribs and I had the fat cap upside down

Was breaking down a side of beef at the shop on Main Street last Tuesday, and my apprentice asks why I score the fat side before the membrane. I stopped cold. All this time I'd been trimming the fat cap off first, then fighting the silverskin for an extra hour per rack. Showed me the way his old man taught him in Kansas City, and now I kick myself for the wasted motion. Anyone else have a mentor moment that made you rethink a habit you'd been doing since your first shop?

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the_lisa1mo ago

Honestly that reminds me of the time I spent like two years wrapping my own ribs in foil the wrong way because some guy at the gym swore by it. Turned out he meant butcher paper the whole time and I just never asked. Took one random YouTube video to flip my whole process.

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