My old boss in KC said to always sell the bone-in ribeye last, and I still can't decide if he was right

Brian Dixon · 2026-10-03T00:15:04.958522+00:00

Worked the counter at a shop off Main in Kansas City for two years, and my boss Dale always pushed the bone-in ribeyes to the back of the case and told us to sell the strips and filets first. He said the bones scare off the home cooks and the regulars know to ask, so save them for the folks who came in for them. I always thought that was backwards, since the ribeye is the better piece and the bone adds flavor for anyone willing to learn. Half of our Saturday crowd would walk right past it and grab a sirloin because it looked easier to cook. So what do you all do, push the premium cuts hard or let the customers who know come find them?

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My old boss in KC said to always sell the bone-in ribeye last, and I still can't decide if he was right | Butchers - HW Forums