SE Manitoba | irethanolman - 6/20/2020 09:31
Depending on your location I could show you. Worked at a locker on and off for several years
I'm starting to think that its going to be this kind of small scale processing that is going to get a lot of traction.
That won't help anyone feeding out hundreds or thousands at a time - - - - but - - - - its far easier to sell 10 1/2 of 1/2s than it is to sell 100 ton of halves.
Stores used to have someone that actually knew how to cut up meat.
Today I think its open a box and do this - - - - dunno if they know how to work from a 1/2. |
On farm butchering
