Picked bone-in ribeyes over boneless for a big catering order last month - big mistake or learning experience?

Had a client order 60 ribeyes for a wedding reception near Cleveland. I went with bone-in because I figured it looked fancier on the plate. But trimming and portioning took forever. Ended up with uneven weights and had to charge more for waste. The chef was annoyed the bones made plating harder. Should I have just gone boneless next time? Anyone else run into this dilemma?

3 comments

3 Comments

burns.brooke2d ago

Boneless all the way" for catering, no contest.

noraj792d ago

Used to be a big fan of bone-in for everything, thought it was the only way to go for flavor and presentation. But after dealing with a similar situation last year for a smaller dinner party, I totally get where you're coming from. The uneven sizing drove me crazy and I ended up with a few people getting way bigger pieces than others. Honestly, this experience made me switch to boneless for anything where consistency and easy plating matters. Your mileage may vary but for catering especially, boneless just seems way more practical to me now.

blair_butler472d ago

Honest to god @noraj79, I had to double check the username because I thought I wrote this. Had that exact same dinner party nightmare with bone-in chicken thighs last fall. Three people got these massive pieces and two got what looked like pigeon wings. My sister in law actually asked if I was trying to starve her husband. Who needs that kind of drama when you can just grab a pack of identical boneless breasts and call it a day? Not like anyone's gonna complain about consistent portions at a gathering like that.