andyt andyt:
I doubt Earl's is buying that preshrunk shit. Usually restaurants get better quality beef than the consumer. Don't know about Earls, don't think I've ever eaten there.
Restaurants get the same beef, from the same slaughterhouses as everyone else. It all gets killed the same way, gets hung the same way, it all gets broken down and vacuum sealed the same way. There are only a few slaughterhouses nowadays, and three or four produce all the meat across the country.
The only difference is a few butchers buy and slaughter their own animals, and sell those directly in their shops. But that is very rare, because they need to pay federal inspectors to inspect their premises once in a while.
BeaverFever BeaverFever:
FFS is there any industry more whiny than the fucking beef industry? Earls is a private business and can source its products from wherever it damn well pleases. If they feel there's value in paying a premium for beef that's certified as humane vs whatever "voluntary guidelines" or dubious claims the Canadian industry makes for itself, then they should be free to do so. They're a business that has to make a profit like anyone else, so I'm sure they're not just throwing money out the window for no reason.
What? Why so capitalist? Earls should use the meat we say they should use! That is the Alberta way!