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In Reply to: Chicken Math..... posted by Juggy D Beerman on February 26, 2011 at 17:14:21:
Your math is correct.
You can also get to the $1.46 by dividing the cost per lb by the yield. $.88 divided by .60 equals $1.46. The yield will stay about the same, the price will vary. Next time you see the sale, divide the price by .60, and you have your answer on which way to go.
Or multiply the bnls, sknls price by .60 to get your break even figure. $.77 in this case. Including your "free" labor.
Now you know why meat peolple have yield tests on vendors, as well as the cuts. That was my job for 7 years, comparing the yields of vendors for the same cut of meat, for a wholesale meat company.
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