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I can’t imagine meat markets get there whole ribeyes, lions, and sirlions frozen. It would be too time consuming for them to have to wait for them to thaw, cut , and finally put them out for sale. I just don’t see this happening. My father was a butcher, and in helping him from time, to time in the cutting room , I can’t ever remember seeing frozen meat except for the likes of turkey necks, pigtails, feet, and such. Back in those days butchers were butchers. They actually had to disect a whole side of beef.Today most are just meat cutters. Meat comes from the packers already boxed , and parted out.