A customer at the Des Moines farmers market made me rethink my pork shoulder pricing

Last Saturday, a guy asked why my bone-in shoulder was $4.99 a pound when the boneless was $5.49. I explained the bone weight, but he said most folks just see a bigger piece for less cash and feel cheated... Now I'm thinking maybe I should price them the same and just explain the yield. What's your take on pricing bone-in versus boneless cuts?

2 comments

2 Comments

bell.laura5d ago

Honestly, the bigger issue is that you're letting one guy's opinion mess with your pricing logic. That customer wasn't buying for a crowd, he was buying based on a quick look. People who actually cook big cuts like that know bone-in often has better flavor and the math on yield. If you price them the same, you're basically punishing the savvy customers who understand the product to please the glance-and-complain crowd. Stick to your real cost and just have a simple sign that says "bone-in yields about X% less meat." The right customers will get it.

cooper.phoenix5d ago

Wait, you're supposed to price them the same? That's wild, the bone literally weighs more for less meat lol