After 12 years, a market inspector in Portland made me change my whole breakdown routine

She watched me trim a brisket and told me I was leaving too much silver skin for the customer, so now I spend an extra 15 minutes per cut and my regulars actually notice the difference, has anyone else had an inspector or customer call out something that basic?

2 comments

2 Comments

jennifer8331mo ago

That "leaving too much silver skin" comment hit close to home. I read an article not long ago about how butchers used to train for years on trimming technique, and now a lot of that knowledge is just gone from stores. Seems like the inspectors end up being the last ones carrying that old standard. It's funny how one small thing like that can change your whole routine, but good for you for taking the feedback. Your regulars noticing is the real proof it mattered.

emerym361mo ago

The part about inspectors being the last ones holding the old standard really got me, @jennifer833. I used to think inspectors were just there to nitpick safety stuff, not teach you the craft. But honestly, that silver skin comment flipped a switch for me. It’s wild how you can do something for over a decade and never question it until someone points out the obvious. Now I actually look forward to their visits instead of bracing for a fight.