The old butcher in Toledo who taught me to read fat instead of just trimming it

Ryan Hayes · 2026-10-31T15:40:03.984822+00:00

I was trimming a beef shoulder at a small counter in Toledo about 3 months ago when the owner stopped me and said, "you're cutting off the map before you read it." He had me trace the seam of fat with my thumb first so I could see where the muscle groups split, and it cut my trim time way down. Does anyone else here do a fat pass before the knife comes out, or is that just an old school thing?

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The old butcher in Toledo who taught me to read fat instead of just trimming it | Butchers - Rigidtalk