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Ranchers.net

The butcher shop that does our beef is strongly leaning toward quitting its custom killing/butchering of beef in the new year. No money in it, he said.

He can make a lot more on the barbecue pig end of things. And I believe he can.

So I was pretty grumpy to learn that today.

There are one or two other shops around but I stayed with this shop because of the good work they do. And also because he's my cousin . . . :roll:

We need more butcher shops, not less.
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