Customer in Denver told me my lamb chops were cut too thick, she was right

Had a regular who buys lamb every other Friday. Last month she looked at the rack and said "these are fine but I gotta beat them with a mallet to get them thin enough for my pan." I always cut chops at 1.5 inches because that's what I was taught back in Ohio. She wanted more like 1 inch, which I figured would dry out easy. But I tried one at home that night, seared it in cast iron for 3 minutes a side and it came out pink and perfect. Now I ask every customer who orders lamb if they're grilling or pan frying. Takes ten seconds and saves them a headache. Has anyone else had a regular teach them something that goes against what the old timers showed you?

2 comments

2 Comments

thomas_campbell391d ago

Those are fine but I gotta beat them with a mallet" is the kind of feedback that makes you wonder who's really the butcher, you know? I respect that she took the time to tell you instead of just silently cursing your name every other Friday. My old timer taught me to cut pork chops thick too, but then a customer asked if I was making them for a medieval feast or what, and that kind of stuck with me. Turns out the customer is always right, even when they're basically calling your cuts a workout routine.

paulnguyen1d ago

Customers really do keep us humble.

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