Rant: Old timer told me I was trimming too close to the bone and it stuck with me.

A retired butcher named Pete watched me work at the shop last month and said I was leaving too much waste on ribeyes. I changed my cut angle by 5 degrees and now I'm saving about 3 ounces per steak. Has anyone else gotten a tip that made you rethink your whole technique?

2 comments

2 Comments

brian_ramirez14d agoMost Upvoted

3 ounces per steak? That's like dinner for a mouse.

the_angela14d ago

@brian_ramirez I read Pete trims by feel not sight. Changed everything for me too.