Search Results for: Twine of propylene
meat to the consumer: rent and rates. power for refrigeration and equipment. depreciation of equipment. water, gas, phone. waste packaging refuse collection packaging, skewers, twine, etc. haccp maintenance & training for staff. lights, power, refrigeration. staff costs trade association membership.
about % of carcase weight. if the butcher chooses to dry age the beef, depending on how long they age it for, the loss can be up to %, but that is not common. butchers then set prices for the various cuts of beef based on a matrix of how much of each cut is available the popularity of each cut the socio-economic...
https://butchermagazine.com/why-is-meat-expensive/