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Seeing more demand for boneless cuts, but I think we're losing something.
I get why customers want convenience, but teaching them about different bones and cuts makes for better cooking. It feels like we're just giving in instead of sharing what we know.
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the_robin2mo ago
My grocery store can't keep boneless chicken thighs in stock. For people working two jobs, that extra twenty minutes dealing with bones is time they straight up don't have.
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piperschmidt2mo ago
Ngl, bones are a hassle. Seriously, when you're working two jobs, every minute counts. Boneless chicken means you can cook and eat without delay. That bone-in flavor is great but it doesn't help when you're tired. Stores need to stock what people actually use.
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abby9262mo ago
Boneless stuff just isn't the same, it cooks different. The bones give so much more flavor to everything, soups and sauces especially. You miss out on learning how to make a really good broth from scratch. I get the time crunch for sure, but that knowledge is worth keeping around. Maybe it's about offering both and explaining the why behind it. There's a real value in knowing how to use the whole thing.
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