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Showerthought: bone-in steaks sell better than boneless at my shop, and it took me 7 weeks to admit it
I used to push boneless cuts hard because they trim faster and the yield numbers look better on paper. Back in March I started tracking what actually moved at my counter in Council Bluffs, and over 7 weeks the bone-in ribeyes and strips beat the boneless by about 20 pounds a week. Same grade, same price per pound, same case. What changed was me, not the meat. I quit pre-trimming everything down to neat little bricks and left the bones in, and customers started pointing at them and asking questions instead of walking past. My case looks rougher now, less pretty, but folks seem to trust it more. So to all the guys insisting boneless is what modern customers want, are you actually watching your own numbers, or just going off what the sales rep says?
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