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Non-Cattle Specific Topics
Coffee Shop
Teaching new meat customers what to expect
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<blockquote data-quote="farmerjan" data-source="post: 1702967" data-attributes="member: 25884"><p>All customers that get a 1/2, get the half on the side... not front or back...Each half is cut according to how that person wants it... each can be cut entirely different as it is a completely separate 1/2 that is hanging... they are not attached when it comes to cutting. They then get to decide how they want some things cut... and if you get t-bones you will not get ny strips... and anything with a backbone piece has to be from an animal under 30 months... Fed law on the Mad cow disease thing... </p><p>There are lots of charts as several others have said... </p><p>Our butcher will split a 1/2 into 2 quarters... but they are cut the same for the half... so one cannot get thick steaks and the other thin steaks.... costs a little to split in 1/4 as they have to freeze it separate and the cuts are split into trays before freezing to make sure they are equally split.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1702967, member: 25884"] All customers that get a 1/2, get the half on the side... not front or back...Each half is cut according to how that person wants it... each can be cut entirely different as it is a completely separate 1/2 that is hanging... they are not attached when it comes to cutting. They then get to decide how they want some things cut... and if you get t-bones you will not get ny strips... and anything with a backbone piece has to be from an animal under 30 months... Fed law on the Mad cow disease thing... There are lots of charts as several others have said... Our butcher will split a 1/2 into 2 quarters... but they are cut the same for the half... so one cannot get thick steaks and the other thin steaks.... costs a little to split in 1/4 as they have to freeze it separate and the cuts are split into trays before freezing to make sure they are equally split. [/QUOTE]
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Teaching new meat customers what to expect
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