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Showerthought: I was cutting steaks against the grain for like 2 years before a customer at my shop in Reno pointed it out
She watched me slice a whole top sirloin and just said 'honey, that's why it chews like shoe leather.' Now I run my blade perpendicular every time, but I still feel dumb about the 40+ ribeyes I sold that way.
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phoenix_thompson425d ago
So did that customer actually buy one of your ribeyes or just roast your cutting skills and walk out? Curious how many people probably chewed through dinner at home thinking they just bought a bad cut.
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