6 Replies to “Custom vs. Retail Beef Processing #shorts”

  1. Wisdom is knowledge. I am learning so much from your Videos. Great job. They are a must Watch. Keep them Videos coming

  2. The butcher we buy from concentrates on the big sellers. Rib eyes, striploin, and t-bones. They will cut anything anyone might want, but these cuts sell really well. I have really come to appreciate the value of buying from a small store. The quality is very good and the flavor is far better than supermarket cuts. A lot of cattle here are fed grass, then finished on grain.

  3. I was always wondering why some of these cuts don’t end up on the shelves but this sure makes a lot of sense.

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