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Pork shoulders with the blade bone still in, do you sell them whole?
Last Saturday I had three guys in a row ask me to cut the bone out and tie the shoulder for them, but they all wanted it for different things, one was roasting, one was smoking, and one said his mom made some stew. I always thought the bone added flavor and helped hold the meat together, but now Im wondering if I should just offer both options upfront without waiting for the customer to ask. Do yall keep the blade bone in on your counter cuts or do you pull it and net them up?
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the_morgan1mo ago
I used to wait for people to ask too, but after getting burned a few times I just started keeping a couple boned and netted ones in the case next to the bone-in ones. The bone-in still moves better for most folks, but having the tied ones ready saved me a ton of hassle during weekend rushes. If someone wants it for stew I'll usually just bone it out on the spot since that's a quick job, but for roasting or smoking the tied version is what they want. Now I just ask upfront what they're doing with it and offer both without making it weird.
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