leo238•19d ago

Why do people still sell pre-tied roasts with the string buried in the fat?

I've seen three shops this month do it and it drives me nuts. When the string is hidden under the fat cap, it cooks into the meat and customers have to pick it out at dinner. Last Thursday a regular brought back a rolled shoulder because she found twine in her slice. It takes an extra 30 seconds to tie it on the outside and it saves everyone the hassle. Am I missing some reason folks do it this way, or is it just laziness?

1 comments

1 Comment

richard_hall19d ago

Ever notice how so much of the stuff we buy has the practical part hidden or buried, like the thing that makes it work is treated as an afterthought? It's the same with those roasts, the string is the part that holds it together, but it's tucked away like it's ugly or something. I'm guessing it's less about laziness and more about someone following a picture or a tradition they saw once, without thinking about the person at the table. Your mile may vary, but from what I've seen, a lot of these habits just stick around because nobody stops to question them, even when they cause a mess. It's a small thing, but it says a lot about how we sometimes let the look of a thing win over the use of it.