That custom order for a whole hog breakdown from the new farm in Springfield turned into a 12-hour Tuesday because their hanging weight was off by 40 pounds and the cooler was a mess.

We had to completely rework the cutting plan on the fly, but seeing the customer's face light up when we delivered every single primal and specialty cut they asked for, perfectly wrapped, made the brutal day worth it. What's the most you've ever had to adapt a custom order on the spot?

3 comments

3 Comments

craig.tyler26d ago

Man, I once had to redo a whole lamb order when the client suddenly wanted it halal.

bell.lily25d ago

Remember my friend who runs a food truck? He prepped a huge batch of chicken curry for a festival, then found out the organizers needed it kosher. Had to toss everything and start over at like 4 AM, sourcing all new ingredients.

willow_ellis7d ago

Ugh, that's the worst. I started asking about dietary needs right when I book a job now. It saves so much last-minute panic and wasted food.