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PSA: Had a customer ask for 'the leanest ground beef you got' so I ran it through the 1/8 plate and he came back mad
Guy comes in last week wanting the leanest ground beef I can make, so I trim the chuck way down and run it through my 1/8 inch plate, comes out looking like sand and dry as a bone. He brings it back the next day saying it turned into hockey pucks on the grill, and I had to explain that lean beef needs fat to hold together and taste like anything. Do you all keep a 3/16 or 1/4 plate on hand for folks who ask for super lean, or do you just tell them up front it won't cook right?
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