Customer complaint changed how I hang my quarters

Had a lady last month complain her prime rib roast had a weird dry patch on the fat cap. Turns out my gambrel hook was resting on the same spot for 6 hours during the chill. Switched to hanging from the Achilles tendon only and haven't had a complaint since. Anyone else run into pressure marking from hooks?

2 comments

2 Comments

noah9141mo ago

Pretty wild how much a tiny change like that can mess with the meat's texture even after it's been hanging. Makes you wonder what other little issues we've all been ignoring with our setups.

rosep871mo ago

Tried hanging from just the Achilles on a whim after reading about it on a butcher forum years ago, never looked back. The gambrel hooks can leave weird indentations on the fat cap even if you rotate them every few hours, not just from pressure but from the metal holding heat differently than the rest of the carcass. Always wondered if the hook material itself matters, stainless vs. zinc plated, since I've seen that weird dry spot pop up more with certain hooks.