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Confession: I used to buy boxed primals for years before I learned breaking down whole carcasses was way better
Back when I started out in 2012 I would just order boxed ribeyes and striploins from the distributor. It was easy but I felt like I was missing something. About 3 years ago my mentor told me to try breaking down whole steer primals myself. The difference in trim control and yield is night and day. I save about 15 percent on meat cost now and my customers notice the quality. Has anyone else switched from boxed to whole and never looked back?
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the_river11d agoMost Upvoted
Wait, wait. You were buying boxed primals back in 2012 and just now started breaking down whole carcasses? That's wild. I mean, I get it - it's so much easier to just order the boxes and be done with it. But three years ago? That feels like a lifetime in butcher years (you know, like dog years but for meat). I honestly can't imagine going that long without realizing how much better the whole thing is. Like, even just having the fat cap to render or the bones for stock - that's free stuff you're just throwing away with boxed cuts.
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