75. Butchers
75. Butchers  
Podcast: The Economics of Everyday Things
Published On: Mon Jan 06 2025
Description: Before beef ends up at your favorite steakhouse, it passes through the hands of a trained specialist with an encyclopedic knowledge of bovine anatomy. Zachary Crockett chews the fat. SOURCES:Bryan Flannery, co-owner of Flannery Beef.Katie Flannery, co-owner of Flannery Beef. RESOURCES:"National Weekly Boxed Beef Cutout And Boxed Beef Cuts — Negotiated Sales," U.S.D.A. Agricultural Marketing Service (U.S.D.A. Livestock, Poultry and Grain Market News, 2025)."Understanding Beef Carcass Yields and Losses During Processing," (Penn State Extension Articles, 2022)."Beef Cow-Calf Production," by Cheryl A. Fairbairn, Lynn F. Kime, Jayson K. Harper, and John W. Comerford (Penn State Extension Articles, 2020)."Major Supermarket Chains Changed How They Label Meat, Surprising Customers and USDA," by Roberto A. Ferdman (The Washington Post, 2014)."What’s Your Beef — Prime, Choice or Select?" by Larry Meadows (U.S.D.A Blog, 2013)."From Calf to Kitchen: The Journey of a Beef Cow," by Dave Eames and Mike McGraw (The Kansas City Star, 2012). EXTRAS:"The Future of Meat," by Freakonomics Radio (2019).