Originally Posted by drbbq
That was a completely different deal. There was a guy there from the National Restaurant Association who'd written the rules and was responsible for enforcing them. We were just discussing it for TV.
Fair enough. I obviously wasn't there, and it wasn't KCBS anyway. I just thought that the point Guy raised about it not being something the butcher could have done for them interesting. This reminds me of that because a big part of what we are talking about, does it matter if you trim the meat or the butcher does?