Just realized how much the bone-in ribeye demand has shifted in my shop

Back in 2020, maybe 1 out of 10 customers at my place in Spokane would ask for a tomahawk or cowboy cut. Now, it's easily half of my ribeye sales, especially on weekends. I think all those cooking shows and social media posts really pushed the 'wow factor' cut. Has anyone else had to adjust their primal breakdowns to keep up with this?

3 comments

3 Comments

murphy.linda22d ago

Started selling more Denver steaks from the chuck to balance the ribeye demand, and @fiona_young it keeps everyone's grills happy.

fiona_young1mo agoMost Upvoted

Guess we're all just paying extra for the fancy handle now. My grill weeps for the lost steaks turned into Instagram props.

grayc271mo ago

Instagram props" is so spot on! I saw a video last week where a guy cooked a steak just for a picture and then threw it out. It's wild how much good food gets wasted for likes. The whole thing feels backwards, like the meal is just an excuse for the photo now. I miss when people just enjoyed their food without making a whole show of it.