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Vent: That butcher shop on Elm Street cut their ribeyes too thin for my regulars last month
Three guys came back to my booth at the farmers market complaining about the texture last Saturday, and I had to explain why I charge more for a proper 1.5 inch cut - has anyone else had to deal with customers comparing your work to a grocery store that doesn't respect the craft?
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bettywood18d ago
Oh honey, is a thin ribeye really worth all this fuss...
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patriciareed18d ago
Worth all this fuss" - ha! I once spent 45 minutes debating with my husband over the perfect salt-to-pepper ratio for a thin ribeye. The steak was gone in 3 minutes flat. We're all just out here overthinking dinner.
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