Customizing Meat Cuts and Managing Upcharges

upgrades that you can make and you get to pick how much you want in hamburger how much you want in stakes how much you want to realize do you want t-bones and again there are some age restrictions on the t-bones you guys can do the research post a comment down there if you already know that so you decide what cuts that you want and no matter what cuts you want it's still that 92 to 95 cents per pound until you get into more processing so we chose to do several different things with this cow make a lot of hamburger if the steaks were still good on this older cow then we wanted to go ahead and get some steaks brisket everything oxtail which is the tail of the cow the tongue they're going to ask you all sorts of stuff are there any organ meats that you'd like to keep do you want to keep the liver do you want to keep the stomach do you what do you want to keep they're going to ask you all of these questions guys and there's going to be an upcharge for everything that you want to keep the more the butcher has to handle your meat the more expensive it's going to be so they have a tenderizing machine so you can cut off like flank steaks and steaks that aren't quite as good or cuts of meat that aren't quite as good and they run it through a tenderizer that's going to cost you just a little bit more you're going to have different values established so maybe 16 a pound for ribeye steaks maybe 5.75 cents per pound for hamburgers so you got to think about that there is value here for sure and there is value in taking your animal to a usda inspected facility both in the cleanliness department and in the resale department so that's something that you really really need to think of some butcher shops offer sausage so you