And when the hog market plunged to 8 cents a pound in 1998, Iowa producer Randy Hilleman decided it was time to make a change. Hilleman raises Berkshire pigs, a breed that’s fattier than traditional pigs and costs a little more to raise. Back then, that was hurting him.
“If we took them into Marshalltown, [Iowa] to the big packing plant, we would get docked because they’re too fat,” Hilleman said. “What they pay on is lean, and we like to have some fat on ours.”
The butcher, the baker, the candlestick maker. Professions once so famous that they made it into nursery rhymes, but how does modern commerce accommodate traditional business? Butchers and meat shops are still present in town, but how has the independent butcher shop changed with meat preparation moved into grocery stores and other superstores?