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Went from grinding my own burger blend to just asking the butcher for 80/20 chuck, and my Friday service got way smoother
Spent two years mixing brisket and short rib at 5am for a 40 seat place in Austin, then a guy I trained under told me to just try plain chuck for one week back in February and my ticket times dropped by 4 minutes with zero complaints, so what do you all do for your house patty?
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