For all of us and our beef loving fans, there is more to producing beef than the just selling highly marketable Ribeyes, Filet Mignons, and premium NY Strips. Once you pull out and produce those easy sellers, you are still faced with hundreds of pounds of beef from each carcass that still needs moved and sold. It's a weekly task that is difficult and challenging to navigate, especially competing with against the commodity market and every other brand program out there. In this episode, we sat down with our Director of New Business, Billy Swain, to discuss selling boxed beef into the retail market.
