DELL, Mont. Wally Congdon has made a living by ensuring top flavor to his customers by aging meat, and transporting animals early.
Mondays order moved 20 steamships, said Wally, who is referring to his own business of providing grass-fed beef to restaurants, hospitals and other kitchens.
A steamship is a quarter of beef. All the steamships went to St. Patricks Hospital in Missoula. The center, rib eye, tenderloin, and New York strips went to a restaurant and two food stores.
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