There Is a Standard Approach to Butchering a Steer

Multiple Choice

There is a standard approach to butchering a steer.Once the steers are butchered according to the agreed upon method, butchers are able to provide one customer with a 2-inch thick T-bone steak and another with thin pieces of steak for making fajitas.After standardized preparation, the meat is tailored to meet individual needs and desires.This is called:

A) just-in-time production
B) mass customization
C) individualized production
D) niche manufacturing
E) production-to-order