Introduction and Initial Problem Statement

Ma'am, if you cut a steak that's supposed to be two inches thick and it's two inches thick on one end and a quarter inch thick on the other end, I can't sell it. Well, we're the best butcher around here. We have the best butcher around here. So, if you're questioning how our butcher cuts and da da da, I fired my butcher. Guys, welcome back to the Stony Ridge Farm. It's another gorgeous day here. I am here to talk to you a little bit about when to know to fire your butcher. So, if you guys don't know, I have been working diligently here on the Stony Ridge Farm, and I'm on 150 acre first generation cattle operation here. It's all grass-fed beef. There's no sprays and no chemicals, no bull crap, no medications in these animals. This is the purest beef that you can get. Prime delicious, awesome beef. I had to fire my butcher because I couldn't sell my awesome beef to my customers with a good conscience, with confidence that what I was selling them was a premium product that was cut in a premium way and packaged and labeled premium. That was not why I fired my butcher. Here's why. If you change what you So guys, welcome back again to the Stony