Checked a whole pig order in Nashville and the rib count was off

Stopped by a supplier's cold room off Trinity Lane and noticed every rack had 13 ribs instead of the standard 14, which means someone's cutting too close to the shoulder. Has anyone else seen this trick to stretch yield, or am I the only one who counts before paying per pound?

1 comments

1 Comment

nelson.wren10d ago

Ugh, that's SO shady. I've seen suppliers shave weight every way possible, but shorting a rib bone is a new low. You're paying for that weight, plain and simple. Good on you for counting, that's the kind of thing most folks miss until they're stuck with a bad yield.