Always things can be done. Minor inconvenience for the chef and major loss of income for the supplier. I remember when I was training to be a chef, the storeroom instructor trained us to check everything including the weights of steaks and see if we are being shorted in any way. If in doubt, send it back. Piss off your purveyors if they are skimming and it makes sure your suppliers send you the right shit. If needed go to the grocery store.