Went with the bone-in chuck roast, boss wanted the boneless trim

We had two 80 pound cases of chuck come in Tuesday, and my boss told me to just bone them out for stew meat. I pushed back and said we should keep one case whole for the weekend roast crowd, since I know a few regulars who always ask for it. He let me try it my way, and we sold 11 of those roasts by Saturday afternoon. The stew meat case is still half full, so I'm glad I stuck with my gut. Any other shops keeping more whole cuts these days or is it all trim, trim, trim?

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reese_lee16d ago

Read an article last week about how smaller shops are bringing back whole subprimals to stand out from the big box stores. Sounds like your gut call paid off, you think this trend is actually sticking around?