Seeing a shift towards bone-in roasts at my counter

I've been behind the counter for a good while now, and something's changing. Customers used to go for boneless everything, but now I'm getting asked for bone-in pork loins and rib roasts weekly. Just yesterday, a regular came in and specifically wanted the chine bone left in for flavor. It's a bit more work to cut, but I get it. They say it makes the meat juicier when they cook it. I've even started saving more rib bones for gravy because folks are asking. It feels like people are going back to old school methods. Makes the job more interesting, honestly.

2 comments

2 Comments

the_kai15h ago

Guess bones are back in style.

amy80413h ago

My counter saw the same switch about two years back, starting with prime rib. That bone really does make a difference for keeping things moist in the oven, doesn't it? I had to re-learn how to tie a roast with the rib bones attached because customers kept asking for it. Now I just assume someone will want the bones for stock, so I wrap them up without being asked. Are your regulars getting more chatty about their cooking methods too?