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Vent: The filet mignon trend is making us lazy butchers
I see customers only asking for tenderloin and ignoring everything else in the case. This focus on one fancy cut means we're not teaching people how to use the whole animal properly. Do you think this hurts our trade in the long run?
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mason.julia29d ago
Ugh, I turned cheaper cuts into weeknight hits when I worked meat counters.
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simonmoore29d ago
Hold on, that comes off like you had to work there to figure it out. You really don't. A slow cooker and some patience turns cheap cuts into fall-apart tender every time (I do this all the time). The key is low and slow cooking, not any special skill. Honestly, a tough cut like brisket becomes amazing if you just give it enough time.
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