Local packer offers unique advantages to worldwide brand.
Half a side of beef glides out of the cooler on an overhead hook, wheel and track line into a small meat lab. A group of chefs gather ’round; for many, it’s their first time seeing a carcass. They admire the enormity of it all and make sure to take a look at the amount of marbling in the ribeye. They know that’s the good stuff — the small, white flecks of flavor.