kimr74•2mo ago

A shift in how I handle pork shoulder orders

For the longest time, I'd just cut a shoulder into basic roasts and chops when someone asked for it. About two years back, a customer in Portland asked if I could do a 'coppa cut' from the top part. I had to look it up, but now I offer that as a standard option and explain the difference in flavor and texture. It feels like people want more specific cuts than just the basics these days. Has anyone else seen this kind of request pick up?

4 comments

4 Comments

milarodriguez2mo ago

Spot what @kimmurphy said about cooking shows. Do you find people are asking for the exact cut they saw online, or are they more open to your suggestions once you explain the options?

kimmurphy2mo ago

Honestly, it's the YouTube cooking shows doing this.

oscarsullivan2mo ago

Heard about a buddy who had a customer bring in a screenshot from one of those fancy butchery videos. The guy wanted this super specific, weird cut for a roast, like he was following a recipe to the letter. My friend had to basically walk him through why that cut doesn't really work with what he actually had in the fridge, which is exactly what @milarodriguez was asking about. Tbh, it took ten minutes just to get him to see that the cheaper cut my friend suggested would taste better. People get these ideas stuck in their heads from watching that stuff online. Ngl, it makes the whole job way harder sometimes.

the_jana27d ago

Three out of four times I've tried a cheaper cut based on a butcher's recommendation it was drier than a bad joke. Sometimes watching those videos gives you the confidence to ask for something specific and actually get what you want for once.