Question: What drives the Case Ready demand? Answer: Lower production costs and premium price potential for producers as well as lower labor costs, reduce shrink loses, and help to eliminate out-of-stock loss at retail outlets. Question: How do you do Case Ready meat cutting? Answer: Our concept is a centralized, USDA approved meat cutting facility that employs professionally trained butchers, who carefully prepare and place all meat cuts into premium foam trays, over-wrap in clean film and individually sealed in a Modified Atmosphere barrier bag. Question: What opinions drive the choice of case-ready vs. butcher prepared meats? Answer: Decisions to package case ready is done to "ensure consistent quality and freshness" and that case ready meats are packaged to look "like they are produced in-store". Question: Can I have the meat cut and packaged the same way I do it now in my store? Answer: YES, you can. We work with each retailer to develop very specific cutting specification guidelines of how they want the meat cut and packaged for their stores. A cutting manual is written and followed for each customer. Question: Why should we get involved with CSO? Answer: CSO (Case Space Optimization) was designed and developed to assist retail operators in filling the "out-of-stock" voids that occur due to limited labor and also will help "Drive Sales", "Attract new customers" and "Meet Consumer Increased demand for Menu Variety."