Okay, so why not get in extra carcasses? Because the amount of trim/excess fat/gristle/bone would be enormous. The bain of the butcher - waste. However I want to suggest that it is do-able. It has to be. So how do we get around this problem? Right, as the consumer we have to start eating other parts of the beef, is has to be cost effective. And if you know how to cook it - I can assure you - you won't want fillet ever again.