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An old timer in Portland told me my lamb chops were wrong
Guy must have been 70, watched me trim a whole rack with too much fat left on. He said I was losing money and flavor, leave a quarter inch max, not half. I changed the way I break down every lamb shoulder now, and my case sales went up about 15% at the Saturday market. Anyone else get corrected by a customer and actually take the advice?
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brianellis1mo ago
Old guys know meat, that free advice pays for itself every week.
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