Whether You Buy Whole Carcasses, Fabricated Cuts, or Anything in Between

Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors?

A) Can you use all cuts and lean trim on your menu?
B) How much meat-cutting skills do you or your staff have?
C) Which form gives you the best cost per portion, after figuring in labor costs?
D) Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice) ?

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