How the System Works

When I hear the word “yield,” I don’t think percentages. I think disparity. There are two tri-tips on a cow. Two seven-bone rib roasts. Two briskets. Two tenderloins. Certain cuts are naturally limited, no matter how large the animal is. Yield, from my perspective, isn’t just about how much meat an animal produces. It’s about how unevenly that meat is distributed. ⸻ The Other Side of the Animal Most people don’t think about this part. A cow does not turn into steaks. It turns

One of the most common questions we hear is, “Do you have anything else in the back?” It is a reasonable question. Most grocery stores operate with significant storage space and excess inventory. If something is missing from the case, there is often more of it waiting behind a door. That is not how we operate. ⸻ There Is No Hidden Abundance Early on, someone in the industry asked me, “Why don’t you have a walk-in?” My distributor can deliver up to six days a week. So the real