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Feedyard Board
Butcher Prices - Revisited
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<blockquote data-quote="hayray" data-source="post: 506433" data-attributes="member: 3046"><p>The biggest thing that makes a difference for me on cutting loss is a bone cut or boneless cut order. I do have a standard cut with bone in and try to avoiding bone out orders and try to avoid very many custom orders anyways. I have to travel 90 miles one way to get to the nearest USDA inspected plant. What cutting orders change your meat yield that much? I would sure like to know. I would actually think that grinding the whole would actually result in less weight because of the bone loss?</p></blockquote><p></p>
[QUOTE="hayray, post: 506433, member: 3046"] The biggest thing that makes a difference for me on cutting loss is a bone cut or boneless cut order. I do have a standard cut with bone in and try to avoiding bone out orders and try to avoid very many custom orders anyways. I have to travel 90 miles one way to get to the nearest USDA inspected plant. What cutting orders change your meat yield that much? I would sure like to know. I would actually think that grinding the whole would actually result in less weight because of the bone loss? [/QUOTE]
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Butcher Prices - Revisited
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