Try marinated products, marinade your best sellers, trystifff pork it's cheap w good profit margin , I always do diff types of stuffed pork chops and pork tender loin they sell well for me, I a
So sell a lotta boneless breast stuffed like cordon bleu ,

blue cheese peppercorn burgers.......ingredients......blue cheese, ground chuck, coarse ground black pepper.......mix blue cheese and ground chuck.....roll into meat log......approx 3.5`` in diameter and 8-10`` long (make sure burger is pressed together well enough to pick up without breakage.....roll in tray of black pepper......coating the outside.....cut 1`` thick patties......should be approx 1/2# each......tray and sell.....they are to die for....recommend smushing the pattie to 1/2`` thick for cooking i have tons of good ideas....the owener of my store wont let me try any but hit me up ill share

i know its pitiful......question....when you cut a t-bone should you scrape both sides or just the one the customer sees??

Both sides

with independents...yes, scrape both sides (if you take your left hand and squeeze the chop from the outside in, then scrape with your right hand (if right handed) , this will be more thorough and quicker-squeezing from the outside raises the meat-so its easier to scrape,
try not to stack the chops on each other after scraping,,,theyve already been piled when cutting (assorted chops)
also,,,im not a fan of "shingling" except for assorted chops ( or quarter-loins as we use to call them)
shingling is placing pork chops on top of each other -so the muscle is touching- this will create dark spots-which years ago was no problem, but the some frantic customers today, see a discoloration, and thinks the meat is spoiled.