My apron counter hit 1,000 lamb racks and I didn't even notice

I keep a little tally mark on my butcher paper for every full French rack I trim. Just a habit I picked up years ago. Checked my board this morning and it's sitting right at 1,000. That's like a hundred and twenty five lamb shoulders worth of bones, if my math is right. Never expected to care, but now I kind of want to frame the paper. Anyone else keep weird little counters on the job?

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umar591d ago

How many of those racks came back from the same few suppliers, or is it spread out across a ton of farms? 1,000 is a wild number to hit without clocking it, but I'm more curious if you've got a "bad batch" story burned into your muscle memory from like rack number 37 or whatever.