A customer at the Des Moines farmers market made me rethink my pork shoulder pricing

Last Saturday, a guy asked why my bone-in shoulder was $4.99 a pound when the boneless was $5.49. I explained the bone weight, but he said most folks just see a bigger piece for less cash and feel cheated... Now I'm thinking maybe I should price them the same and just explain the yield. What's your take on pricing bone-in versus boneless cuts?

3 comments

3 Comments

bell.laura9d ago

Honestly, the bigger issue is that you're letting one guy's opinion mess with your pricing logic. That customer wasn't buying for a crowd, he was buying based on a quick look. People who actually cook big cuts like that know bone-in often has better flavor and the math on yield. If you price them the same, you're basically punishing the savvy customers who understand the product to please the glance-and-complain crowd. Stick to your real cost and just have a simple sign that says "bone-in yields about X% less meat." The right customers will get it.

cooper.phoenix9d ago

Wait, you're supposed to price them the same? That's wild, the bone literally weighs more for less meat lol

maryt621d ago

Yeah, that pricing logic always seemed backwards to me too (and I say this as someone who's definitely overpaid for a fancy bone-in steak before, oops). Cooper.phoenix is right about the weight thing, it's a weird standard. Bell.laura has a point about flavor for sure, but you still gotta account for what you're actually selling. Charging the same just feels like you're hoping people don't notice the math, which isn't a great look. A clear sign explaining the yield difference seems like the honest way to go.