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Learning to debone lamb shoulders changed how I price them
Was breaking down a 40 lb case the other day and realized I was leaving nearly 2 lbs of meat on the bone because I was rushing through the shoulder. Spent an extra 15 minutes using the tip of my boning knife to follow the natural seams and got clean pulls. Anyone else ever weigh their trim and adjust their per-pound cost after that?
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emmam892d ago
Went through 60 lbs of shoulders last month and weighed every single pull. Found my trim averaged 11.7% which was way higher than the 8% I had baked into my menu pricing. That extra 3.7% over a year basically pays for a shift of labor. What really got me though was rethinking the bones themselves. I started roasting them with some onion and celery scraps for stock and that knocked another chunk off what I was throwing away. Now I price the shoulder based on what I actually sell off it and treat the stock as free money.
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