Trying to confirm my recollection, that it used to be that one could get
any cut of beef he wanted at the supermarket meat department.
Now it seems that some cuts are available some weeks, and others not.
Some are only sold for a few days a month. But whatever day it is, not
all are for sale, like they used to be.
Is that correct?
For example, it's not often I see a standing rib roast for sale, and
then when I do, they have a bunch all week.
I think the slaugtering of cattle used to be done in Chcago or Omaha,
but the butchering was done locally, even on the east coast.
My impression is that now**
, even the butchering is done in Chicago,
Omaha, etc. and that makes it possible to divvy up the meat and send
lots of one cut to a grocery chain that has it on sale, and lots of
other cuts to other chains. The first chain doesn't have room to
display or enough customers to buy lots of the sale cut, and a little of
every other cut. So they don't order some of the other cuts. That
might make them cheaper so another chain orders them, but none of the
cut that is on sale at the first chain.
to save rail costs, by not having to ship parts of a side of beef that
won't get eaten?? Is there that much that won't get eaten? The only
thing I've noticed for sure is that most of the fat is trimmed off. The
supermarkets say they do that for the customers benefit, but I think
maybe it's done in Chicago to save shipping costs. ??
(I could check this out by visiting all the chains in one city in the
same week, but havent' put that much effort into this.)
Or maybe it doesn't vary by chain but by region. That is, two or three
states are in that first category above and 2 or 3 neighboring states
are in the second category. That would make shopping different