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S.E. Iowa | Some one needs to explain to me how you can charge or sell beef at a premium to a business or a person. Isnt there a market price for hole or half graded hanging beef. Maybe I don't understand something, and I would appreciate someone explaining it to me. Can you explain the pricing of carcass and what is the boxed beef pricing. If this space in too limiting for a good explanation can you direct me a site or reference that can explain how the pricing system from farm to retail market works. TIA | |
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selling fats to a restaurant
