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?

3 comments

3 Comments

king.stella1mo 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.

oscar6661mo ago

Forces you to learn fast, no doubt.

the_troy1mo ago

Honestly, that kind of pressure cooker situation is everywhere now. It feels like the whole world runs on these unexpected problems that force you to learn a new skill overnight. You see it with tech, with supply chains, just trying to fix something at home. That scramble you went through with the Wagyu is just the fancy kitchen version of a normal Tuesday for most people.