Serious question, I'm not sold on the push for whole animal butchery in every shop.

Last week, a new guy at our place in Tacoma was really pushing to only buy whole carcasses. He said it's the only 'real' way to do things. But three years ago, I worked at a busy spot in a strip mall that only used primals. We served over 200 regulars just fine, kept waste low, and our costs were steady. Buying whole sides sounds good, but it ties up a ton of cooler space and cash for a small shop. Sometimes a box of ribeyes is just what the customer ordered. Has anyone else found a good mix, or do you feel pressured to go all-in on whole animals?

3 comments

3 Comments

jordan_young1mo ago

Stick with what works for your shop. We buy whole lambs and some primals to fill the gaps. That new guy's passion is nice, but paying the bills is better.

martin.paige1mo ago

Passion doesn't pay the electric bill. Seen too many shops get stars in their eyes and then close their doors. Keep the lights on first.

benc531mo ago

Figured out years ago that my walk-in cooler has about the same storage capacity as a compact car, so whole animals are just not happening. We buy primals for beef and whole lambs since those fit, and it keeps waste where I can see it. Passion is nice until you're tripping over a half a steer you can't move fast enough.