amysue
Well-Known Member
I am finding that a lot of people are requesting boneless roasts now, I have to specify "bone-in" to the butcher, otherwise all of the roasts are done boneless when we send a cow in. I also think a lot of it has to do with the age of the animal, I was told that if it's over 30 months old, the backbone has to be removed because it is "specified risk material" so many rib roasts get boned out this way. Bones are the second most popular thing that I sell out of, first being tenderloins. I also feed beef stock or chicken stock to scouring calves, works wonders for them.
