Picked bone-in over boneless for my chuck roasts last month. Game changer.

I always went boneless for years. Figured it was easier for the customers. But I lost so much yield from trimming and the meat just didn't hold together as well. Switched to bone-in chuck about 6 weeks ago. The flavor is way deeper, the roast stays juicier during cooking. Only downside is a few old timers complain about the bone taking up weight. But I'd say 8 out of 10 customers prefer it now. Anyone else notice a big difference with bone-in roasts?

2 comments

2 Comments

rowan26212d ago

Man, I tried bone-in once and 3 customers sent their roasts back because they felt ripped off on the weight. Switched right back to boneless and haven't had a single complaint since.

charlie26912d ago

Honestly that's rough, I totally get why you'd stick with boneless after that.