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A 30 year butcher in Kalamazoo told me to stop trimming so close, and it stuck with me
Stopped by a shop in Kalamazoo two weeks ago to pick up a pork loin and the owner, who's been cutting meat for 30 years, watched me trim a brisket and said "you're leaving money on the board, kid." He meant I was cutting away too much fat cap, and he showed me how a quarter inch renders down better than bare meat ever will. I've trimmed tight for 11 years because that's how my first boss wanted it, and honestly I never questioned it until he said that. Any of you change how you trim after someone pointed it out, or do you just stick with what your first shop taught you?
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