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Thought bone-in was just for show until I sold 47 in one weekend at the shop
I used to push boneless cuts hard because they move faster and I figured customers just want easy. Then a guy named Ray from the Saturday market talked me into running a bone-in pork chop special, and we sold 47 of them in two days, way more than the boneless ever did in a week. Now I'm wondering if I've been reading my regulars wrong this whole time, so what made you finally switch up your case layout?
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