Years ago when we cut neck bones
we use to take the tip and mix them in with the spare ribs.
If we were using a Hobart scale where you could make your own label they went out as Chicago style ribs. either at spare price or a 10 less
when we were cutting 15 to 20 30 lb cases a week we were making $$$$$$$$
When we cut fresh shoulders
We took part of the bone from the breast bone back and put it into spare ribs also
Leon Wildberger
Executive Director
We have a large Asian population here in Toronto, neck bones are sold like that for soup. Good markup and no work.
You are a master merchandiser-In 20 years I never saw this exact method.
