The Evolution of Meat Sales: From Butcher Shops to Supermarkets

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).