i saw some C.A.B. Certified angus beef, dividers, and shelf rail runners...

i like the scale- a hobart quantum, one of my favs- easy to program

the display looked good, i was around new york city, this past spring, and most of their red meat, in the stores i went in, were thin sliced, like this store,,

amazing the pack out you can have -if high volume,,, keeps shrink low too

usually im not a fan of shingling the packages-standing them up,,,,the purge collects in the bottom of the tray, every meatcase goes thru defrost cycles, which warms the meat, inducing purge,,,so, this must be a high volume store to pack so tight