Watched a head butcher ruin a whole tenderloin and it changed how I trim beef
Was at a wholesaler in Omaha last month, this old timer who's been doing it 30 years grabbed a knife and went after a whole tenderloin like it was nothing. He was just hacking away, leaving silver skin and fat caps all over the place, made me cringe so bad I had to say something. He looked at me like I was crazy and said "the grinder don't care about silverskin" but I kept thinking about the poor restaurant that's gonna get that meat. After that I started buying whole loins and breaking them down myself at the shop. Took me about 5 tries before I got it clean and consistent, but now I charge a premium for my trimmed cuts and people actually notice the difference. Any of you guys run into butchers who just don't care about trim quality anymore?