We've been discussing how to breakdown subprimal cuts this week at school. The chef is a big proponent of buying subprimals and breaking them down yourself. In his consulting business he says he always advises his clients to look at this and plan their menu around it to maximize profits. But he also freely admits most places don't do this anymore...in his opinion they are throwing money away...OK maybe but i'm thinking there's probably another side to this story. Is it the cost of labor that keeps places from doing this? Or lack of butchering space? Or lack of knowledge in the labor pool in how to breakdown a full pork loin or chicken? What's been everyone's experience on this out there in the industry?