Shoutout to the old timer who watched me trim a whole ribeye upside down

I was at the counter in Denver last Tuesday and had already ruined 3 prime cuts before Frank just pointed at the bone side and said you're fighting the grain, so I flipped it and finished the whole box in half the time but still felt like an idiot the rest of the shift how long did it take you guys to learn the simple stuff?

2 comments

2 Comments

anderson.gavin29d ago

Three years in and I still flip chicken wings upside down at least once a shift. The old guys have that wisdom where they just watch you struggle for ten minutes before saying anything. Probably figured it was funnier that way. At least you only ruined three cuts. I once trimmed a whole sirloin backwards and ended up with a pile of scrap that looked like a crime scene. Frank probably went home and told his wife about the kid who didn't know which way was up on a ribeye.

sanchez.blake29d ago

Flip the ribeye so the fat cap is on your left and the bones point at your belt buckle. That puts the grain running front to back, makes it way easier to follow. Took me about a year to stop fighting meat that was already telling me which way to cut.