What are the best scraps chefs save for themselves?

I’ve had prime rib on almost every menu and restaurant that I have ever worked in, and I found a great way of feeding most of my omnivore staff because of it.

I roasted my primes with the bone on, because it hastens cooking time and adds to its flavor. With a carving knife, I’ll remove the entire roasted rib section in one piece ,and set my prime rib up for service. The ribs have now become an entrée selection for our employee menu. I’ll break down the ribs into single serving size and re-roast them in the house BBQ sauce. I’ve only worked in a few places where employees weren’t allowed to eat unless they paid for it, so I tried to create the best choices I could utilizing what could be considered scraps to another. We don’t serve big clunky ribs in fine dining, not like that.