75. Butchers
Summary
This episode explores the complex economics of the beef supply chain, following the Flannery family as they transform raw cattle into premium steaks for high-end restaurants. It details the journey from ranch to slaughterhouse, highlighting how a few major corporations control the industry and how butchers maximize value through precise cutting and dry-aging. The hosts discuss the financial challenges of trim loss, fluctuating market prices, and the thin profit margins that keep independent butchers in business.
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