I’ve been refining my approach to custom cuts lately, especially for specialty orders. It’s amazing how a little adjustment in the technique can really enhance the flavor profile. Curious if others have tips for specific cuts that showcase quality in a way that most clients might overlook.
I totally agree that technique can make a huge difference. When I do custom rib roasts, I always use a long, sharp knife to keep the cuts clean, which really helps with presentation. It’s those little things that impress clients who might not pay attention to the details.
When it comes to trimming briskets, I find that leaving a bit more fat can enhance the flavor during cooking, sort of like how a little butter makes everything better. Just make sure it’s well-distributed; otherwise, your clients might think they’re getting ripped off. @ButcherJoe always says, ‘Fat is flavor!’.
I totally hear you on the importance of technique. The other day, I tried leaving just a bit more fat on a shoulder roast, and it made a noticeable difference in the flavor when it cooked. It’s frustrating how many people overlook that little detail.