/ck/ - Food & Cooking

Hello again /ck/. I have come back again to answer more of your questions about the field of butchering, meat cutting, and anything else you would care to ask me associated with the trade of butchering.

I can offer many charts for you to explain sub primal pieces and bone nomenclature diagrams as well. Let me know if anyone would like to see some and I will post any of them that you desire for your general knowledge as well.

I also have pricing booklets should you wish to know approximately what your stores pay for meats to let you know if you're really getting a good deal or not on your meat purchases, should you desire that information.

With all that being said, ask away /ck/- The Butcher is in.

Ever wonder how much you're paying vrs how much it costs the store to get in products? Want to know when you're paying too much? I can help you guys with that too. I've got the pricing book beside me right now (from Jan 13th for East Coast beefs) if you'd like to ask me any questions.

It contains numbers for beef, pork, veal, lamb, Deli Meats, Seafood, and some other items as well (Pic related).

Shoot me a message and The Butcher will check it out for you.

Just remember- overhead is a huge factor behind the pricing of beefs and so is employment, waste, and cutting costs. For these reasons, the prices in the book may seem excessively low, but in reality, the margins aren't quite as bad as they seem (for fresh cut meats... deli is a different story).

Ever wonder how much you're paying vrs how much it costs the store to get in products? What to know when you're paying too much? I can help you guys with that too. I've got the pricing book beside me right now (from Jan 13th for East Coast beefs) if you'd like to ask me any questions.

It contains numbers for beef, pork, veal, lamb, Deli Meats, Seafood, and some other items as well (Pic related).

Shoot me a message and The Butcher will check it out for you.

Just remember- overhead is a huge factor behind the pricing of beefs and so is employment, waste, and cutting costs. For these reasons, the prices in the book may seem excessively low, but in reality, the margins aren't quite as bad as they seem (for fresh cut meats... deli is a different story).