A customer complaint about my pork chops changed my trimming method for good

Last Saturday at the market a regular told me my chops were too fatty, said she had to cut off half before cooking. I was defensive at first, but then I looked at my next few racks and she was right, my eye was off. So I started trimming the tail closer and taking off that hard fat cap before wrapping, leaving just a thin layer. It adds about 10 minutes per case but the same lady came back today and asked for two more, so it stuck. Anyone else get a picky customer comment that actually made you better?

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