Why not sell steaks and roasts?
Aren’t we missing out on some potential profit? Well, yes, we could sell steaks and roasts and charge more per pound, but we want our customers to be absolutely thrilled with their purchase. I’d rather just include that meat in with the other cuts and make true SteakBurger. One issue you have with the grassfed beef is that it is very lean. That’s great, but it can mean some of the cuts of steak can be somewhat unpredictable as far as tenderness goes. At least that is what we have found in our own experience in purchasing steaks from not only other on-line producers but from the supermarket as well. Heck, even some steaks we’ve been served at high-dollar restaurants have been tough! So, we only sell what we know will thrill the customer. We want customers for life.
