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differences in custom butcher shops
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BPscpa
Posted 7/7/2020 12:39 (#8359336)
Subject: differences in custom butcher shops


SCPA, Franklin County
So I need some advice concerning custom butchering. We have a growing direct market beef program, boosted by the current situation in our world. For several years, we have used the same butcher shop. Recently, we started working with 2 other shops, due to everyone filling up and not being able to book slots.

So, when we use butcher A, we've consistently had a final beef yield of 55-60% of hanging weight. Butcher B also yielded 58% of hanging weight. Butcher C now, has just given our customers a final yield of 40-42% of hanging weight. When questioned, his reply was that our steers were too big, and he had to cut off extra fat. What he doesn't know is that all 3 butchers hanging weights were within 10 lbs, so our steers were very consistent.

Our question is, is he being dishonest, and frankly stealing meat, or is there actually a difference in butchering practices that could result in this big of difference in yield?

We are farmers, not butchers, so I do not know what all is possible. The biggest problem going forward is the number of animals we have scheduled at butcher C for the next several months.

Any advice? What would you do?

Thanks,
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