Exactly. I've seen it happen a hundred times in the kitchen. Someone grabs a shoulder that looks good on the scale, throws it in the oven, and an hour later they're draining a half cup of liquid gold that shouldve stayed in the meat. That's not a win for anyone, even if the invoice says you made more per pound. The customer doesn't care about your yield numbers, they care about what's on their plate. And once they get that greasy, chewy bite, they're not coming back to ask why, they're just done with you. Consistency is the only thing that keeps a butcher counter busy. Eight years of trimming the same way has built a trust that one special request could tear down in a week.