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A veteran butcher told me my loin cuts were too thin for restaurant steaks
He said a 1.5 inch thick New York strip holds juice better than my usual 1 inch cuts, and after trying it for a month my regulars at the shop started asking for the thicker ones specifically-anyone else adjust their standard cut after a chef or old timer called you out?
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hannah38512d ago
Laughed out loud when I read this. I had a similar kick in the pants from an old timer who told me my ribeyes looked like they'd been cut by a nervous teenager with a hangover. Switched from 3/4 inch to a full inch and a half and suddenly folks were calling me a genius.
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mason.mary11d ago
Huh, gotta disagree here. Thinner cuts let you get a better sear-to-center ratio, and I've had plenty of happy customers who specifically want their steak under an inch, @hannah385.
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