we buy almost always primal cuts, here in Thailand most of the large cuts end up being small portioned out, no bones, no fat left on, so there is not a lot of call for proper western style small cuts. For instance bone in pork chops are very hard to find, unless you go to an international expat grocery, then you pay a large premium for them. So we buy whole loin primals and cut for ourselves from there. I've got a couple sources now and they know how we like the primals, so its not hard for them or us. We do full service catering and other type items for wholesale, so its makes sense, as we use a lot of different types of cuts both european and american style.
From the scraps we make:
Demi Glace and other basic sauces but pork based versus beef.
Pig Jelly or aspic
These can be very profitable with sales to restos hotels, etc, but takes a bit of special equipment, nothing fancy just space, big pots and lots of time.
We throw very little away, and what is destined for the bin is then given to an animal shelter for their use. We just give them a call and they pick up what we've separated out for them, they take it from there and are very appreciative.
I am the master of my fate:
I am the captain of my soul.