Wasted over a year before I learned to cut against the grain properly

I mean, I've been breaking down beef for about 18 months now, mostly chuck and brisket for a local BBQ spot in Austin. Last month a customer specifically asked for thinner slices for jerky and when I handed it over she looked at me and said, 'you cut with the grain, huh?' I had no idea it made that much difference. Turns out I was fighting the connective tissue the whole time, which is why my steaks always seemed tougher than they should be. Has anyone else had that moment where a customer taught you something basic you somehow missed?

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seana148d ago

Eighteen months cutting chuck wrong and nobody called it out until a customer did it for free.