Unpopular opinion: Over-trimming fat takes the soul out of butchery
Lately, I see so many butchers giving in to the demand for super lean cuts, and I think it's a bad move. Fat isn't just waste, it's key for flavor and moisture (you know, like how a pork belly stays tender). In my shop, we used to leave a good layer on chops and steaks, and folks raved about the taste. Now, everyone wants it gone, and I've watched customers buy dry, bland meat because of it. I get the health concerns, but a little fat won't hurt, and it makes cooking way easier. We're butchers, not doctors, so we should trust our know-how more. Maybe if we explain how fat works in cooking, people would listen. It feels like we're losing part of our craft just to follow a trend.