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2 hours ago, weinoo said:
I'd go a step further and venture that restaurant chefs started using these cuts (though I believe in "ethnic" restaurants, they'd always used these cuts), making them scarcer and scarcer for the consumer, thus driving the price for "off cuts" through the roof, even pre pandemic.
That is certainly true. Short rib and oxtail never appeared on a menu at places I go to until the 2010s or so
2 hours ago, weinoo said:
I'd go a step further and venture that restaurant chefs started using these cuts (though I believe in "ethnic" restaurants, they'd always used these cuts), making them scarcer and scarcer for the consumer, thus driving the price for "off cuts" through the roof, even pre pandemic.
That is certainly true. Short rib and oxtail never appeared on a menu until the 2010s or so
