We got notice a little over a week ago to change our packaging and thickness of cuts. Kinda like they do with potato chips and cereal , packaging less weight, because of increase in prices per pound.
Example , instead of reg cut of grilling steaks being 1- 11/4 in, they’re now 1/2-3/4 in.
So.... also the pork and chicken we get in is frozen rock solid. Takes a day of it sitting unrefridgerated to even halfway thaw to cut it. Would explain the weird coloring of some meats aswell. If you cut it partially frozen it doesn’t bloom out well. You can’t scrape the bone dust off either.