I have customers for both burger and wrapped meats. Burger customers want to make burgers that aren't dripping fat on the grill or filling the frying pan with grease but yet with enough fat for taste and not dry like some "grassfed" burger they've tried. That's where the marbling EPD info comes in.

My steak customers want them thick (1-1/4") but not huge. I made a spreadsheet of the quantity of each cut I get back from the processor and price each so its competitive with the higher quality available elsewhere. Even a regular burger customer enjoys a steak now and then. Sales of some products vary with the season.