View Single Post
Unread 08-30-2013, 07:31 PM   #32
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

HFoS, the why is because they just don't give a rat's patootie about the brisket. I would bet that most of them assume it is headed to burger no matter what. Anyhting that steps away from "the norm" is just a "don't care" item of work.

I asked one of the local butchers I go to regularly what happens to all of the points they take off the packer briskets. He said they grind them up. So, I asked him to save me a couple, I would buy them whole. When I went in, assuming they would be around the cost of the premium ground beef, he said $8.99 a pound. WTH?! He said that the manager felt that grinding it was easier, and that he didn't want to hassle with saving a few points. When I talked to the owner, I mentioned that I felt oit was cheaper to sell me the whole point, than grind it up and extra labor, he said that it was special handling. B.S.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote