A butcher lives and dies not just on his skill cutting meat, but on the quality of that meat when they receive it. I don’t get to go down to the slaughterhouse and browse through hundreds of hanging carcasses to get exactly the one I want. Once I’ve ordered an animal it’s sent, processed, and delivered before I ever get a chance to lay eyes on it. To that end, finding the best possible farm partners is essential to ensuring a high-quality and consistent product. As much I would love to, I don’t get to be out in the field every day monitoring the health of each individual pig, or selecting the perfect sized steer to send to slaughter - that’s not my area of expertise anyway. The trick really is finding the best possible farmer and letting them do what they do best.