The Tri-Tip Is a Great Example of That

I was of the mind that if it makes more economic sense and it's more efficient to produce bigger ribeyes, heavier carcasses, etc., etc., yeah, just split the ribeye. Restaurants and chefs can sell that and can tell that story. It's a little tougher when, like you said, it looks about like a pork chop. So why wouldn't I just buy a half-price piece of meat here? And so I hadn't thought about that in the retail case. The big supermarket chains are not the place to convince customers of new products.