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Boned vs. bone-in lamb, my neighbor made me question everything I do
My neighbor Jim from down in Clovis, been cutting meat 30 years, told me he only sells bone-in lamb now because people trust it more, even though boneless legs are way easier to cook and store. He said his sales jumped 40% when he switched back, which blew my mind since I've been pushing boneless for efficiency. But is that just psychology or is there something real about bone-in retaining flavor? Anyone else feel pressure to switch their cuts just because customers expect it, or do you stick with what you know is better for the kitchen?
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paul_ramirez6d ago
Did you catch that episode of Chef's Table where the butcher from Portland was talking about this exact thing? He said the bone's not doing much for flavor once it's cooked, but it does slow down the heat transfer so the meat cooks more evenly, which people misinterpret as "bone flavor". That neighbor of yours might be onto something with the trust angle though, my local market does the same thing with pork chops now, they leave the bone in and charge more for it. It's wild how much presentation plays into what we buy, even when we know better. I've had fantastic boneless lamb legs that were way more tender than any bone-in roast I've dealt with, so I'm with you on the efficiency side. But if the customers are happy and sales are up, maybe Jim just found the secret to moving product in Clovis.
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