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Always thought bone-in cuts were a hassle, but a customer request showed me the light.
I used to avoid bone-in pork chops because they took longer to prep. After a regular customer kept praising the better flavor, I started offering them and sales went up. What special cuts do your customers ask for that you now stock?
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hannah_williams3mo ago
RIGHT? Same thing happened to me with oxtail! @val822 is onto something with the ribs too.
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My butcher said short ribs are his top request now, after years of nobody asking.
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