On Fri, 1 Mar 2019 19:40:21 -0600, Sqwertz >
wrote:

>Short ribs rule here. They go for $22-$24 pound cooked. And they
>average about 1-pound each. BBQ restaurant owners hate them (cost,
>inconsistency, and space issues). But they have to provide them at
>least for the first half of the sales day. They also have very
>random fat distribution. Generally they have layers of fat like
>pork belly but the thickness and number of layers in a four-rib rack
>can make one rib 60-80% gobs of inedible fat (that you can't sell
>for $24) and the one next to it only 30% fat perfectly incorporated
>within the meat. Back ribs would be better in that regards, but
>nowadays they use X-rays to identify where the bones are, then
>robotic laser-guided saws to cut off every last spec of meat that
>was previously humanly impossible.

Oh stop it, before I regret not eating meat.