Appreciation post: the old timer who taught me to read a carcass in Odessa

Back in 2014 I worked a counter at a shop in Odessa, Texas, and this retired rancher named Ray came in every Tuesday for his standing order. One day he watched me break down a chuck and just said, "Son, you're cutting against the grain of the muscle, not the bone." He spent 20 minutes showing me how the fat seams map out the natural separation points, and I've used that trick on every shoulder roast since. Has anyone else had a customer or regular who quietly corrected your technique in a way that stuck with you for years?

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