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Pro tip: a 78 year old customer told me to stop trimming so clean and I'm still chewing on it
He's been buying from the counter for 11 years, gets the same chuck roast every Friday. Tuesday he watched me square up a shoulder and said, quote, "you're cutting off all the flavor and charging me for the privilege." Said his mother's butcher back in Waco left the fat cap thick and never once heard a complaint. I trimmed my next three roasts the old way and two regulars asked if I'd changed suppliers. Now I'm second guessing 15 years of habit. Any of you leave more fat on your retail cuts, or am I about to get a bunch of returns?
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