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Had a customer in Tulsa ask for a full beef tenderloin, silver skin off, but I nicked the main muscle pretty deep on the first pass.
I was so focused on speed I forgot my own rule about feeling for the membrane first... ended up having to trim it into steaks at a loss. Anyone have a trick for staying patient on those high-pressure, high-cost cuts?
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avery_lopez4d ago
Ever see a guy rush a prime rib cap? My buddy was trimming one for a special order and just went straight in with the knife. He was thinking about the clock, not the cut. Tore right into that beautiful muscle, had to turn the whole thing into stew meat. Now he literally taps the blade against his chin before he starts, like a weird little ritual to slow down.
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gavin_hill274d ago
Man, that reminds me of a cook who used to kiss his knife for luck before service. Weird habits save good meat.
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