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Showerthought: a health inspector in Reno taught me more about my display case than any butcher I ever trained under
This guy came through my shop on Wells Ave last March and pointed at my beef case, said the meat at the front was catching too much light and turning that gray-brown color way faster than the stuff in back. I'd been rotating stock for 22 years and never once clocked how much the light itself was cooking my product. Now I flip and rotate the front row every morning before open, and my shrink on ground beef dropped off a cliff. Anybody else ever get schooled by somebody outside the trade like that?
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mary_west23d ago
I read a thing on a food science blog about how grocery stores use those yellow lights over the produce to hide fading colors. Same idea I guess, light makes stuff look and age different. Never thought it applied to meat cases but it makes total sense now.
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