Cattle have gotten so big that restaurants and grocery stores need new ways to cut steaks

A full plastinated body of a cow is on display at the ‘Casino de la Exposicion’ cultural center in Seville. (Cristina Quicler/AFP/Getty Images)

If you’ve dined at a steakhouse recently or grilled rib-eye for dinner, you may have noticed a curious trend: Steaks are getting thinner.

As U.S. beef c …
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