Meat RPCs

This is mostly geared at the 4-1 people that take care of the fresh meat truck, but could really be answered by anyone that works in meat (maybe).

How do you guys handle the RPCs when they come in? How do you have them set up in the bins? We put all our other stuff (ground beef, pork, chicken) in the same spots in the bins so it's easier to downstack the truck everyday but the RPCs are such a huge pain in the ass to deal with I just kind of wonder how other stores do it.

We have all the regular beef split into 2 8 foot sections and the angus has it's own 8 foot section. Beyond that is where I'm looking for tips. I'm trying to make it as efficient as possible.