never want to serve fat or untrimmed the customers will ask to leave the fat on, as some like it, but not worth the chance for others to complain..When time permits, I carmelize the fat like burnt ends and hand out samples, however only when slow..
The cost of a rib roast about 599 to 7:00 a pound really makes hard for profit..Look at brisket, at 250 a pound, I sell bulk at 12...hard to justify asking 20 to 25 a pound. But people will pay 10 to 11 dollars for a stacked prime rib, but the profit is just not there. For pulled beef use the brisket point, it has been a great seller for me,easy to serve, easy to make and as Lucy said, its tasty too!
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..