colethomas•6d agoProlific Poster

Went back and forth on bone in vs boneless for a pig shoulder order

Last month I had a customer ask for 50 pounds of pork shoulder for a big cookout. I usually push bone in because it's cheaper and I think the meat tastes better. But the guy wanted boneless for easier shredding after smoking. So I grabbed a whole bone in shoulder and broke it down myself to see how much yield I'd lose. Ended up losing about 18% to bone and fat trim which felt high. In the end I sold him boneless at a higher price per pound and he was happy. But I still think bone in is better for flavor if they have the time to pick around it. Anyone else deal with customers pushing for boneless against your better judgment?

3 comments

3 Comments

brooke_jones5d ago

Read an article from a BBQ forum where a pitmaster tested both side by side and people couldn't tell the difference after it was shredded. If the customer wants boneless and is willing to pay, let them have it.

lee6895d ago

Exactly, and I'm sure the same guy would lose his mind if someone asked for ketchup on brisket too. Let the purists fight their war while the rest of us just eat good meat, right? I get that bone-in has its fans, but if someone is paying and they want it easy, who cares. Honestly, half the time I think people just like the theater of pulling the bone out clean.

-1

ward.anna5d ago

Oh man, this reminds me... a buddy of mine used to work at this little BBQ joint and he told me about this one guy who ordered brisket and then asked for a fork. The pitmaster came out and literally took the plate back, scraped the meat off, and threw it in the trash right in front of him. My friend said the whole place went dead silent. But @brooke_jones is right, I've seen those tests too where blind taste tests prove boneless isn't any different once it's chopped up... people just get so hung up on the presentation. Anyway, my friend quit not long after that, said the owner was too much of a drama queen about every little thing.