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Boxed Beef
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<blockquote data-quote="Jalopy" data-source="post: 711078" data-attributes="member: 7856"><p>I think most of the time the boxes are sold as standard weights of the same part of the carcass. As in you may get 100# box of a shoulder or a 100# box of a round. Then the meat cutters will decide how to market that area in their store for the best return. </p><p>I assume most boxing is done at the slaughter house and then sent either directly to the retail stores or as boxed beeef to processors which will break it down into specialized "branded " products.</p><p>Not very many pounds of beef are shipped hanging especially from the big slaughterhouses. The cost of shipping a hanging side and the labor to move it prohibits most of that. However the high end demand for specialized cuts and special processing does still exist but the majority moves as boxed beef.</p><p>These are the way I understand it and I am sure there are people on this forum that do this more than I do that canshed more light on the subject.</p></blockquote><p></p>
[QUOTE="Jalopy, post: 711078, member: 7856"] I think most of the time the boxes are sold as standard weights of the same part of the carcass. As in you may get 100# box of a shoulder or a 100# box of a round. Then the meat cutters will decide how to market that area in their store for the best return. I assume most boxing is done at the slaughter house and then sent either directly to the retail stores or as boxed beeef to processors which will break it down into specialized "branded " products. Not very many pounds of beef are shipped hanging especially from the big slaughterhouses. The cost of shipping a hanging side and the labor to move it prohibits most of that. However the high end demand for specialized cuts and special processing does still exist but the majority moves as boxed beef. These are the way I understand it and I am sure there are people on this forum that do this more than I do that canshed more light on the subject. [/QUOTE]
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