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The bone-in ribeye orders at my shop in Tacoma have doubled since last month
Last week alone, we cut 40 of them compared to maybe 20 in a normal week. Three years ago, most folks just wanted the boneless strip. I think it started with some local grill guys asking for the extra flavor from the bone. Now I'm seeing regular families come in and point at the case, asking for the 'big one with the bone'. It's a nice change, but I'm going through my rib sections faster. Anyone else seeing a big jump in bone-in cuts lately?
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oscarb775mo ago
We started putting them front and center in the case.
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zara_king6mo ago
Ever notice how trends like that just spread from one neighborhood to the next? My cousin in Spokane said his local spot can't keep bone-in pork chops in stock now either.
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