I spent 10 years trimming ribeyes wrong before a customer called me out

This guy comes up to the counter in Des Moines last spring and asks why I was hacking off so much fat cap. I thought I was doing it the way everyone does, just cutting a straight line down. He told me to angle the knife at 45 degrees and follow the muscle curve instead. Tried it on the next steak and suddenly I wasn't wasting a quarter pound per cut. Has anyone else had a basic technique they stubbornly stuck with until someone finally corrected them?

2 comments

2 Comments

verab2829d ago

Man that's rough, glad you finally got shown the right way.

xena_anderson28d ago

Read something the other day about how common that mistake actually is. Bunch of folks in the same boat, just never had someone walk them through the proper way to do it. It's wild how one simple change can turn everything around. Hope it sticks for them.