Steak cut quality tanked after my supplier switched slaughterhouses

I ordered the same ribeyes every Tuesday for 2 years from the same vendor. Then last month, the marbling just vanished, half the cuts had silver skin left on, and the color looked off. Turns out they moved their kill floor to a different plant in Ohio to save on transport. I called and complained, they sent a rep out, and he admitted the new crew is rushing the breakdown. I'm about ready to drive 90 minutes to a farm I know and buy a half beef instead. Anyone else see a drop when their supplier changes facilities?

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