Noticed a big shift in how people order their beef cuts over the last 15 years

I started cutting meat back in 2008 at a shop in Omaha. Back then almost everyone asked for chuck roasts and briskets to slow cook, no questions asked. Now I swear half my customers come in asking for specific dry aged cuts or wanting thick steaks cut from the ribeye roll. I wonder if it's just more cooking shows on TV or people getting into fancy grills that changed how they buy.

2 comments

2 Comments

simon_sanchez588d ago

I mean, 15 years isn't that long, maybe people just got bored with the same old chuck roast.

wadeyoung7d ago

By "the same old chuck roast" you mean the whole approach to cooking it, or literally just the cut of meat itself? Like have there been any new techniques or recipes that actually changed things up over those 15 years?