http:\/\/www.chicagotribune.com\/business\/breaking\/chi-bye-bye-pork-chop-hello-ribeye-20130403,0,6636326.story<\/a><\/p>\nWe’ve found that,\u00a0generally, our meat customers remain suspicious of anything that isn’t one of the most familiar steaks:\u00a0 NY Strip, T-Bone, Porterhouse, Filet Mignon.\u00a0 So we mostly grind the rest for hamburger, setting aside just a few cuts such as Silver Tip steaks for family use.<\/p>\n
On occasion a family that orders a side of beef will specify a rarer cut and our butcher can handle that.\u00a0 For instance, we recently had a request for “clod steaks”, a term we hadn’t heard before.\u00a0 But the folks at Blue Ridge meat were familiar with it: it’s Yankee for a chuck eye steak.<\/p>\n
We’ve found that the major problem we face is keeping inventory in balance with supply.\u00a0 We’re hoping we’ll maintain\u00a0a broader inventory once we begin harvesting a greater number of steers in late Spring.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
….apparently quite a bit, according to “leaders” in the mainstream meat industry.\u00a0 Enough that simply “pork chops” will no longer do.\u00a0 Here’s the article: http:\/\/www.chicagotribune.com\/business\/breaking\/chi-bye-bye-pork-chop-hello-ribeye-20130403,0,6636326.story We’ve found that,\u00a0generally, our meat customers remain suspicious of anything that isn’t one of the most familiar steaks:\u00a0 NY Strip, T-Bone, Porterhouse, Filet Mignon.\u00a0 So we mostly grind the rest for hamburger, setting aside just a few cuts such as Silver Tip steaks for family use. On occasion a family that orders a side of beef will specify a rarer cut and our butcher can handle that.\u00a0 For instance, we recently had a request for “clod steaks”, a term we hadn’t heard before.\u00a0 But the folks at Blue Ridge meat were familiar with it: it’s Yankee for a chuck eye steak. We’ve found that the major problem we face is keeping inventory in balance with supply.\u00a0 We’re hoping we’ll maintain\u00a0a broader inventory once we begin harvesting a greater number of steers in late Spring. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,1],"tags":[],"class_list":["post-1913","post","type-post","status-publish","format-standard","hentry","category-food","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=1913"}],"version-history":[{"count":3,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1913\/revisions"}],"predecessor-version":[{"id":1915,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/1913\/revisions\/1915"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=1913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=1913"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=1913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}