Customer Service Experience and Firing the Butcher

much waste on it. So I had to try it myself. And I would have ribe eyes, New York strips, and fillet minans, which a filt is cut 2 in thick and it would be 2 in on one end and down tapered down to almost a half inch on the other end. I can't sell that. You ain't going to buy that as a customer. You're not going to want to buy that premium cut of meat from me at a premium price and and pay that. You're just not going to want to pay that. I also had issues. I've got some pictures I took on my cell phone, so please forgive the quality, but you can see it right by the grill. And you don't want to you as the customer, here's what I'm doing is I'm protecting my customers here by by talking about this and by making this appropriate decision. So, fast forward. Um, the cuts are wrong. They're labeled wrong. So, I open my I I package it and I put it in the freezer and I have it all in sections. You've got different types of steaks, sirloin, ribeye, t-bone, all these different types of steaks, all these different cuts of meat. And they're all in different sections, different types of roast, everything. They're all in different sections in the freezer. Well, I've got some roasts that are labeled wrong. Then I started looking and I'm gonna post a picture up right here guys and you guys are going to see these are all sirloins supposedly all sirloins. There are ribe eyes in there. There are sirloins in there. There's bone in sirloin that's this big. It's like a pizza. It's this big. How am I going to sell that to my customer? I cannot sell that to my customer. I just simply cannot. There was probably five of them that were like this big and then smaller ones and smaller ones and smaller ones. I need something that I can sell to my customer. That's what I need. If I am shipping quality beef to you guys, I need to have consistency in my cuts. And I wasn't getting consistency. Now, is that worthy of firing my butcher? Some people might say yes. Post it down there. Is is it worthy of firing the butcher just for the mislabeled? In other words, I had ribe eyes that were labeled sirloin. I had different roasts that were labeled wrong. I had a lot of things that were labeled wrong. I had uh beef tips that were labeled beef heart. Somebody didn't understand English in there or didn't know what they were doing that was in the packaging part of of this abattoire of this uh slaughterhouse. You can't do that. I you can't do that to your customer and I can't sell that product to you…