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A customer at my counter told me my trim was wrong and it stuck with me
I run the meat counter at a small grocery in Boise and about 6 weeks ago a guy asked for a whole tenderloin trimmed. I did it the way I was taught, leaving the chain on and just silver skin off, and he told me straight up that his old butcher back in Chicago would have taken the chain and the side muscle too. I pushed back a little at first but he was calm about it and said he pays for meat, not scrap. So now I pull the chain, trim the side muscle, and tie it. Sales of whole tenderloins are up maybe 20 bucks a week since. Any of you keep the chain on for a reason I'm missing, or was I just doing it lazy?
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viola1718d ago
My old boss at the shop in Nampa made us keep the chain on for the ground beef pile, since it's decent meat and most folks don't want to pay extra for a fully cleaned loin. But if your customers are asking for it cleaned and you're moving 20 more bucks a week, that tells you something. The side muscle thing I get too, it's chewy if you leave it. Sounds less like lazy and more like you just learned it one way and never had a reason to switch.
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