Cattle have gotten so big that restaurants and grocery stores need new ways to cut steaks

Cattle have gotten so big that restaurants and grocery stores need new ways to cut steaks

Caitlin Dewey

Washington Post

As U.S. beef cattle have ballooned in size, experts say, restaurants, grocery stores and meat processors have had to get creative in how they slice and dice them up. Increasingly, that means thinner steaks — as well as more scrap meat and “alternative” cuts designed to make the most of a bigger animal.

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