We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher. We make our own sausages with the pork, and when the beef comes in, we put a larger 8-ounce burger on the menu. We have complete control over cost and quality now.
Kathy KingDirector of Dining ServicesWake RobinShelburne, VT
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