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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: