Stopped by that new farm stand outside of Boise and saw something I had to share

I was driving back from a delivery yesterday and saw a sign for a farm stand, so I pulled over. They had a whole section for local beef, which is normal, but the way they had the primal cuts displayed was different. Instead of just chuck and rib, they had a full breakdown of the shoulder clod with labels for the flat iron, petite tender, and teres major all separate. The guy running it said he learned from a butcher in Montana who focuses on whole animal use. It made me think about how we set up our own case. We usually just sell the clod as a whole piece or ground. Has anyone tried breaking down a shoulder clod into those smaller, more expensive cuts for their retail case? Was it worth the extra time?

2 comments

2 Comments

olivia_morgan810d ago

Why wouldn't you sell the good parts separately?

davis.diana10d ago

the good parts separately" lmao you think there ARE any good parts left? that thing's totaled