He has had people purchase a whole and have it all ground into burger, what a waste of choice cuts.
Now he offers the equivalent whole weight in burger at a discount and keeps the choice cuts for those who request them. Percentage wise he makes the most from the choice cuts anyway.
Its a win win!
This is the beauty of having a legal licensed meat shop where you can sell frozen beef by the pound while providing just what the customer wants. The meat shop is at his home in a separate small building and the customers can see how they are raised, in a reasonably clean environment with 90+% of their diet coming directly from the farm. No wild supplements (just normal vitamins and minerals), No hormones, and only get antibiotics individually (as needed) by a licensed vet
Never has enough choice cuts but has plenty of burger. Only so many choice cuts but all can be burger.
Most people don't understand how few steaks, T bones, loins, etc. are in one animal and think they have been cheated out of choice cuts when purchasing a whole.
Poor quality beef should always be burger as the steaks can be shoe leather.
When I was a young lad my father raised beef (cow calf) and the cows were all old dairy cattle from many many years earlier. We didn't have much $ so the calves were fed out or sold as feeders and the only beef we had was from the old cows that did not have calves. No matter what you did the steaks were tough and dry. SO we had all burger and some roasts. It was good burger and the roasts were excellent if slow cooked for many hours. Never knew until I was a teen what a good quality steak was.
For those who have had good quality choice cuts, you know how wasteful it is to grind them.
The bottom line is that not all beef is equal in quality.
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