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Pork shoulders with the blade bone still in, do you sell them whole?
Last Saturday I had three guys in a row ask me to cut the bone out and tie the shoulder for them, but they all wanted it for different things, one was roasting, one was smoking, and one said his mom made some stew. I always thought the bone added flavor and helped hold the meat together, but now Im wondering if I should just offer both options upfront without waiting for the customer to ask. Do yall keep the blade bone in on your counter cuts or do you pull it and net them up?
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