Originally Posted by GrillsGoneWild
It looks like you got (and paid for) a bunch of fat that is on the right of the first pic and the left on the second pic. Next time have them trim the hard fat away before ringing it up to pay per pound.
Looking forward to some "undressed" pics.
My Pa tole me "Son don't ever let another man handle yur meat"
the point is it's cheaper to trim it yourself than it is to pay someone to do it for you. In my neighbor hood that equates to75-125% more per lb for the market trim vs the untrimmed. Untrimmed packers 2.18 trimmed 5.28 lb Chunks of Flat or Point with no fat cap 6.05Lb