Join Date: Jun 2003
Location: The sunny beaches of Canada
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Well, my parents raise the cows, and Dad knows the old butcher well. The old butcher recommended this guy when he retired, and he seems honest.
The slaughterhouse industry is very heavily regulated in Canada, and there are rules about how to mark beef etc. There are 3 employees at the small local slaughter house, and 2 inspectors, if that tells you anything. I know my uncle has his meat swapped at another place here, but that was years ago.
And quite frankly? The guy would need balls the size of watermelons to rip dad off.
Other people we know do all of the messy parts themselves (killing and gutting) and take the carcass to the university meat cutting program to get it cut into portions.
Like I said, it is a matter of knowing who is trustworthy. This is a very small town, and if the butcher was ripping a rancher off, word would get around pretty quick.