You wouldn’t believe what I found during last week’s inspection. A batch of steaks that looked perfect on the outside, but the internal temp was way off — yeah, not going to pass that one. The funny part? The butcher tried to convince me it was just ‘well-aged’ beef. Anyone else had a laugh over similar situations?
I totally get that! I once had a butcher tell me a cut was ‘premium’ because it was a little freezer-burned. It’s wild how some try to dress up a bad product.
Crazy how some butchers can be so creative, right? I once had a guy say his ‘vintage’ sausage was just old! 
Have you faced any unusual excuses recently?