Princeton Meats

Good morning! I pulled your Beef Cutting Instructions from our filesIt was stated that you didn't want the organs, however we do have some organs we can give to you! We will also give you the Soup Bones you are stating that you were shortedWe do apologize for any inconveniences that you have been caused by thisWe still believe that you weren't shorted on your total meat via poundsAnimals are all different yes but its not a proven fact that once certain animals are processed that they will have more meat to them You may pick up the organs and Soup Bones at any time that is convenient for youIf it is a Monday that is most convenient for you, we do ask that you call ahead and schedule a time to ensure that someone will be at the shop to assist you

I am rejecting this response because:
I did not receive all the cuts and parts that I requested were not included in my order. I requested soup bones and did not get any. I requested organs and did not receive them.  The type of beef that was processed was a British White -notorious for more meat on their bodies than other types of beef.  I have called numerous times to try to resolve this and have not received a single return call.

Good morning! I pulled your Beef Cutting Instructions from our files. It was stated that you didn't want the organs, however we do have some organs we can give to you! We will also give you the Soup Bones you are stating that you were shorted. We do apologize for any inconveniences that you have been caused by this. We still believe that you weren't shorted on your total meat via pounds. Animals are all different yes but its not a proven fact that once certain animals are processed that they will have more meat to them.  You may pick up the organs and Soup Bones at any time that is convenient for you. If it is a Monday that is most convenient for you, we do ask that you call ahead and schedule a time to ensure that someone will be at the shop to assist you.

When it comes to beef weights, there are 3 different types. There is  "Live Weight", which is what the animal weighed on the hoof, or when it was alive. There is "Hanging Weight", the weight difference from live to hanging, is from loss of blood, head, hide, hooves, viscera, lungs and heart....

 Then there is "Finished Weight", which is the weight of the meat that each customer will bring home. This weight is usually about 60-65% of the hanging weight. The weight is lost in 2 ways.  About 4% is water weight lost during the 10-14 day period that the carcass is hung (or “cured”).  Then about another 30-35% is lost during the cutting process.  This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests.  Higher fat means more loss.  Also , the more boneless cuts requested by the customer, the lower the final weight.  (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones).The Dressed weight of [redacted]'s cow was 244 Lbs.They had 146 Lbs of Finish product of what type of meat they chose they wanted. With having a Finished weight of 146 lbs, that is 60% of their hanging weight.