Overheard a customer say 'you guys trim off too much fat' and it made me rethink my whole approach

Honestly I always thought people wanted lean cuts, so I'd trim pretty aggressive on the pork shoulders and briskets. But this guy said he pays by the pound and wants that fat cap for flavor and moisture. It hit me that I've been throwing away money for the customer and maybe losing repeat business. Last week I started leaving a half inch on pork shoulders unless they ask otherwise and I've already had two regulars say the meat tastes better. Anyone else adjust their trim style after hearing from customers directly?

2 comments

2 Comments

dylan_thompson15d ago

Hold up though, are we really acting like a half inch vs a quarter inch of fat is gonna make or break someone's whole opinion of your shop? Most people can't even tell the difference once it's cooked down, they just like feeling heard when they complain. I'd worry more about your consistency and cook than shaving off a few ounces of fat that a lot of folks would just cut off and toss anyway.

hill.troy15d agoMost Upvoted

@dylan_thompson Pretty much spot on, but what about the people who eat that fat? You ever get a regular who specifically asks for a thick cap because they like the render?