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Just moved my shop's burger grind from 80/20 to 70/30 last month and customers in Lowell are split
Ran the leaner blend for two weeks in March and got three separate guys ask if I changed the chuck to round ratio on them. I did it to cut a little fat and stretch the trim, but now the regulars who want a juicy patty are grumbling while the old timers say it finally tastes like beef again. My counter guy Dana says we should run both and label them, but that means a second grinder setup on Saturdays. How do you all handle regulars who want it the old way when you tweak a blend?
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