24
I finally told a customer why I don't age beef longer than 21 days
Had a guy in here last Tuesday, said he worked in a high end restaurant back east. Told me I was ruining the meat by not hanging it for 45 days. I asked him if he ever actually butchered a steer himself. He said no. So I showed him the mold on a 28 day ribeye we had in the back. He went quiet. Has anyone else had to deal with customers who think they know more than the person holding the knife?
2 comments
Log in to join the discussion
Log In2 Comments
wendy67424d ago
Caught myself showing a customer some mold on a ribeye once and he just nodded and walked out. Guess he wasn't hungry after that.
1
the_seth24d ago
Three different spots of mold on one steak?
6