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Unpopular opinion: a retired butcher in Omaha got on me for trimming too close, and my yield went up
Six months ago this old timer watched me break down a whole round at his shop in Omaha and said I was leaving money on the board by chasing every bit of fat. I started leaving a quarter inch of the hard fat cap on my round cuts instead of shaving it to nothing, and my grind pile dropped by about 15 lbs a week. The cuts look cleaner too, and nobody at the counter has complained once. Anybody else had an old hand call out your trim and change how you work?
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