On Thu, 22 Mar 2012 14:54:50 -0500, bbq > wrote:



>
>They ruin chuck roasts to by selling them boneless. I asked a meat
>clerk "why do they ruin chuck roasts by removing the bone? He gave me
>some goofy answer (admitting he didn't really know) that he thinks a
>cost efficiency reason. Never did understand what he meant. How can it
>be more efficient to remove a bone?
>
>BBQ

It can be. You pay by weight to ship. So if you have pieces of meat
coming from Iowa to either coast, you are paying to ship bones at the
same rate as what you pay for the prime cuts of meat. Locally, either
the butcher shop or consumer has to get rid of the bone.

As for cost, the price of boneless is higher, but do yo want to pay $4
a pound for a bone that will be tossed or $5 for all meat. Yes, bone
in has better cooking properties, but today, the average household
does not know or care.