I flipped on bone-in vs boneless cuts after a customer complaint

I used to always push boneless chuck roasts because they're easier to trim and pack. Then about two months ago a regular customer brought back a boneless roast saying it was dry and bland compared to what she expected. She specifically asked for bone-in next time. So I tried cooking a bone-in chuck roast myself at home and damn, the collagen and marrow really did add way more flavor and moisture. Has anyone else noticed a bigger difference than you'd expect between the two?

2 comments

2 Comments

adams.taylor3d ago

Easier to trim and pack" but then you gotta deal with the complaint department, haha. Guess the bone is worth the extra work.

fisher.taylor3d ago

Do you think most customers actually notice the difference, or is it more of a placebo thing about “bone-in” being better? lol