Just realized how a customer's question about marbling changed my approach

This regular asked why some steaks have more fat lines, and I had to break it down simply for her. It made me think about how I describe cuts to everyone, not just other butchers. Now I start by showing the fat content and how it cooks, which helps folks pick better. My coworkers have started doing it too, and sales on the pricier cuts have gone up a bit.

3 comments

3 Comments

the_eric1mo ago

Yeah, breaking it down simply is key. I found that just showing how the fat cooks and tastes gets people on board way faster than any fancy terms.

wren_smith401mo ago

Nice! That's a really smart way to explain it.

the_jordan1mo ago

There's this bar downtown that has about twenty hot sauces on the wall. My friend always hated spicy food until the bartender just said, "Try this one, it's like a flavor hug first, then a tiny kick." That totally changed his mind.