I am aware of that. Restaurant meat and retail meat are two completely different things. Processing is the issue. Lack of processing hurts the retail end significantly more than the food service end. Food service does most of the processing themselves. Food service doesn't need to receive perfectly portioned 4 ounce chicken breasts and 8 ounce burger patties. They do that themselves.
If you do grocery shopping, you're just going to have to get used to buying a 40 pound box of chicken like restaurants do for a month or two. If meat packing plants are running on a limited staff, do you think they're going to focus on packaging 10 packs of chicken wings, or moving as much as possible?
The meat the restaurants buy needs to come from somewhere. Meat packing plants.
I am aware of that. Restaurant meat and retail meat are two completely different things. Processing is the issue. Lack of processing hurts the retail end significantly more than the food service end. Food service does most of the processing themselves. Food service doesn't need to receive perfectly portioned 4 ounce chicken breasts and 8 ounce burger patties. They do that themselves.
If you do grocery shopping, you're just going to have to get used to buying a 40 pound box of chicken like restaurants do for a month or two. If meat packing plants are running on a limited staff, do you think they're going to focus on packaging 10 packs of chicken wings, or moving as much as possible?
I could see the stores repackaging vs 40 lb boxes, or that will cause immediate shortages as the first people are forced to buy 40lb.