I loved to merchandise these into my pork loins to make more money.
I had a smart ass grocery DM come in on me once and saw me mixing these into my pork loins, He told me why was I wasting my time doing that.
I didn't say a word, held up one finger as to say one min. I got the weight of one box of pork loins & one box of loin ends I had already cut, put the prices on them, got the weight of the pans i cut from it, put the total price down on a piece of paper, handed it to him and told him, you do the math. After he got through, he didn't say a word, just walked out the door. Store Manager told me later, that he told him, that cutter is smart and good,a money maker for the company but he sure is a smartass S.O.B. LOL
Cant sell loin ends. I use to sell a lot of them, as chops or roast. They don't want anything with a bone in it! I do make country style from the rib end
I use them for mixed chops. I put two rib ends, 2 loin ends and 2 centers all together ..they do alright...I can't seem to sell them as roast but I did have one lady just the other day ask for a loin end roast. but thats very rare i wish we didn't put them on sale as roasts anymore because they just sit there all week. but i do like them for the mixed chops or 1/4 loin chops and they do ok as I said but i have to sell them kind of cheap about 80cents per lb less than the centers in order to move them at all. I can't sell rib ends as country style in this store at all . I used to beable to other places but not here for some reason i kept trying but then i gave up. they like the boneless ribends as bnls country style though. some people are probably catching on that the prices are going up so much and the bone just adds to the price but they can't eat it. . so I am always ready to remind them that bone adds flavor. ..come on we all like to suck on a seasoned bone after eating the meat....ooops that sounded dirty
Here is what I used to do with Whole Loins 4- 1 1/2 inch cuts off the rib end for Country styles
then starting from the sirloin end I would 4 stacks of chops between 3/4 and 1/2 turn the loin and cut down the loin until I had 4 stacks of 8 chops each 2 sirloin 2 rib end 2 rib 2 loin
loin chops on the top of the package (I used a 11p tray) Assorted Chops 2.69/lb
we also sold the Sirloin roast (make sure to cut across the chine to free the meat after roasting) Rib end roast (break the chine from the rib bones and tie roast) Prime Rib of Pork Roast
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
i do combo chops like fdarn......i also bone them out for bonless sitloin chips........and rib end i can sell them anyway usually frenched chops or roast
Sometimes those cases of rib ends are pretty poor quality. Years ago we used to run country style on ad and bring in cases of frozen rib ends. They were all sizes, freezer burned, stuck together... What a mess.
