ncorrect

Question $25$

$0/2$ pts

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:

mass customization

niche manufacturing

production$-$to$-$order

individualized production

just$-$in$-$time production