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NW Missouri | I used to work in a retail meat shop. We always trimmed more off than the guys at the locker, but we didn't trim them this much. They could've left a little more around the edges, but it wouldn't have made that much difference in the overall size honestly.
As others have said, if they taste good (and they look like they will) then you shouldn't get any complaints. You're selling by the pound I assume, so they're still getting what they paid for (and so are you as long as they didn't keep any steaks back for themselves). A lot of people prefer smaller steaks anyway versus huge ones that they have to cut in half and share with someone else. My family of 5 usually only needs 2 t-bones or 3 ribeyes to have as much as we want. But we raise framey cattle too.
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Processed Beef/Butcher Feedback & Thoughts
