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Why Prices Are Down
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<blockquote data-quote="WalnutCrest" data-source="post: 1376158" data-attributes="member: 21715"><p>Another downside is it seems the guys who are best at cutting meat (at least around here) don't have a USDA stamp. It's made me wonder if it it is their willingness to pay the extra fees and deal with the extra regulations so the can get that stamp is what allows lower quality butchers to stay in business! </p><p></p><p>I don't know, but it is something I've wondered ...</p></blockquote><p></p>
[QUOTE="WalnutCrest, post: 1376158, member: 21715"] Another downside is it seems the guys who are best at cutting meat (at least around here) don't have a USDA stamp. It's made me wonder if it it is their willingness to pay the extra fees and deal with the extra regulations so the can get that stamp is what allows lower quality butchers to stay in business! I don't know, but it is something I've wondered ... [/QUOTE]
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