I'm sure you guys go through this all the time. I need to educate some new customers that are splitting a 1/2 steer what cuts are available. I've handled this in the past by dealing with the butcher myself and hauling the customers meat for them. They just pick it up at the farm. I did this to make sure I didn't have problems with the butcher.
I want to get out of that loop and let customers deal with the butcher now that I have 2 that I trust.
So, is there a generic chart or order form that explains cuts? The butcher will guide them to some extent but these customers need to reach an agreement before hand on how they're going to split.
How do you do it without teaching class?
I want to get out of that loop and let customers deal with the butcher now that I have 2 that I trust.
So, is there a generic chart or order form that explains cuts? The butcher will guide them to some extent but these customers need to reach an agreement before hand on how they're going to split.
How do you do it without teaching class?