Anyone in the meat biz know how sometimes I get three racks of ribs with the membranes already completely removed and sometimes I get racks from the same source with all three membranes intact?
Inquiring minds want to know!
It takes me a good extra 30 seconds of making damn sure the membrane is really removed, and sometimes a rib or two suffering from having the connective tissue yanked partially off of it.
I'm sure I'm being a newb by doing this, but it is kinda weird how that seems to be hit or miss from the same store.
Is it a mechanical process that sometimes grabs it and sometimes doesn't?
That's my one and only deep thought for the day.
