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Warning: the yield on a whole ribeye drops way more than I thought after trimming
I weighed a 20 lb whole ribeye before and after trimming last week at my shop in Fargo and lost just over 4 lbs of fat, silverskin, and chain meat. That is a 20 percent drop, which means my $12.99 per lb price was really more like $16.30 on the usable meat. Anyone else pricing whole subprimals this way or am I overthinking it?
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iris_rivera4421h ago
Losing 4 lbs off a 20 lb ribeye is basically the cow's way of charging you rent on the fat you can't sell. That 20 percent hit hurts, but at least now you know why the chain meat always felt like a free bonus that wasn't actually free. Price it at the yield number or the margin will sneak up and bite you later.
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