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Watched a guy at the market try to cut a brisket with the grain
He was a new vendor at the Saturday farmers market in Boise, and his slices looked stringy and tough. How do you guys explain the grain thing to customers without sounding like you're talking down to them?
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jennifer2043d ago
My butcher just draws a line with chalk.
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miles_young593d ago
Ever think about comparing it to tearing a piece of paper? Show them how it rips cleanly along the grain but fights you across it. That visual usually clicks faster than any talk about muscle fibers. Then just say we cut across to make those fibers short and tender, not long and chewy. It turns a science lesson into simple common sense.
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