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In Reply to: pricing help posted by potr on February 10, 2012 at 22:50:51:
Can you just subtract the normal cost of the raw meat from your projected yield? For example (using nice round numbers), if you charge $10/lb for finished pork then your projected yield would be about 100lbs for a total of $1000 (figuring 50% waste from a 200lb pig - not sure if that's accurate). For me a dressed hog, ready to cook is about $1.99/lb, so that's $400 to subtract from your final cost, making it a $600 job.
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