Great topic! I like seeing how others use trimmings.
Here's my 2ยข - I prefer whole cuts and have learned how to have very little, if any, waste.
Rib roasts:I get bone-in rib roasts (usually around $5.99/lb.) and get at least a couple meals out of it. I usually slice the bones off and save them for the beef back ribs and save the fat trimmings for adding to deer sausage, etc. when needed. Then I have a boneless prime rib roast, or slice into steaks. No waste.
Spareribs:I choose the whole untrimmed spares every time. Other than the membrane & silver skin there's no waste here; only trimmings that have many uses.
The rib tips are excellent smoked just like the ribs. Every time I smoke the tips and serve them alongside the ribs they disappear just as quickly with no complaints. I love 'em; they're actually very succulent.
If the end pieces are big enough they make excellent pork cutlets. If not, they get cut into stir-fry meat along with the skirt flap.
Whole bone-in Pork Loin:The pork version of a rib roast. This is the cheapest way to buy baby back ribs!
Most butchers will cut the whole loin any way you like. Why not take advantage of that? Instead of having it sliced into chops, I ask the butcher to cut off the chine bone (use it for making stock). Then the rib bones can be easily sliced away giving you a rack of baby back ribs at less than half the cost you would normally pay for them!
You then have the whole boneless pork loin to do with as you please; Boneless loin chops, loin roast, Canadian bacon, etc.
Well, that was my two cents, anyone want change back?
