A customer's comment about my lamb racks changed my whole process

Some lady in her 60s told me my frenched racks looked 'too clean' and asked if I even aged the meat. I thought she was nuts at first, but she pointed out the fat cap was trimmed too tight and the bones were stripped too early. I started leaving more fat on and dry-aging for 5 extra days in the walk-in. Sales on lamb went up about 20% last month, so I guess she knew something. Anyone else get feedback from a random customer that actually improved their cuts?

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