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Customer called our pork chops "too lean" and I sat with that one for a while
Had a guy at the counter on Saturday poke at the pork chops and tell me they looked too lean, that he wanted some fat on them for flavor. I explained we trim to about a quarter inch and he just shrugged and bought chicken instead. On the drive home I realized he wasn't wrong to want that, my grandpa's shop would have left way more cap on. I've been trimming tight for so long because that's what the last ten years of customers asked for. Now I'm wondering if I've trained people to want it this way. Anyone else notice their regulars asking for more marbling or fat than they used to?
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