A customer asked me why I don't sell more 'nose to tail' cuts

I was talking to a regular, a chef from a new place downtown. He asked why my case is always just the prime cuts, not the offal or trotters. Said his menu uses everything and customers love it. I've always figured people just want the steaks and chops. But he said there's real demand now. Makes me wonder if I'm missing out. Do you guys push the odd bits, or stick to the basics?

3 comments

3 Comments

tessacarter3mo ago

That chef is onto something for sure. My buddy runs a food truck doing only offal tacos and he's killing it. The market is changing faster than most butchers realize.

victor_hall3mo ago

Started selling beef heart skewers at my cousin's grill and they sold out in an hour. People just want bold flavors these days.

lee_grant972mo ago

Totally! My bar's lamb kidney special always sells out.