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A customer told me my pork chops were cut too thin last month
I was working the counter at my shop in Tacoma when a regular pointed at the case and said, 'Liv, those are more like breakfast steaks, not chops. I can't get a good sear without them drying out.' It hit me because I'd been cutting them that way for a long time, thinking it was a good value. I started cutting them a full inch thick instead of my usual half inch. The difference is huge. They cook slower, stay juicier, and I've had three people come back just to say thanks for the better cut. It made me realize I was stuck in a habit without thinking about the cooking part. What's one piece of customer feedback that made you change a cut you do all the time?
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aaron8847mo ago
Wow, that's a great story. My buddy who runs a place over in Puyallup had a similar thing happen with his brisket flats. He was trimming them super lean, and a customer who does a lot of smoking told him he was cutting off all the good flavor. He started leaving a thicker fat cap, and now he can't keep the stuff in stock. Makes you wonder what other little habits we don't even question, right?
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anna7617mo ago
Oh man, that's a good one. A guy kept asking for his ribeye cap steaks cut with way more fat left on. I always trimmed it close, thought it looked cleaner. He finally said it was for tallow, and that fat is flavor. Now I leave a good half inch on by request. Turns out a lot of people want it that way.
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