That week we got a whole side of Wagyu in by mistake

The order was supposed to be a standard prime rib, but a whole side of A5 Wagyu showed up on a Tuesday morning. We had to figure out how to break it down and price it fast before it took up too much cooler space. I spent about six hours just studying the marbling and working out the cuts, which was a real test of my skills. Has anyone else had to pivot quickly on a high-end mistake order like that?

2 comments

2 Comments

king.stella3d ago

A friend who runs a small butcher shop in Portland had a similar thing happen with some mislabeled Iberico pork. He said the pressure to move it fast was unreal, but it actually taught him a lot about breaking down a new product under the gun. Sounds like you got a crash course in Wagyu anatomy.

oscar6663d ago

Forces you to learn fast, no doubt.