Search Results for: Fresh fat
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. legal fees. spoilage and shrinkage. bone and fat
the skin, blood, stomach contents, head, feet, innards etc., come to % of the live weight . the butcher now has a beef carcase usually in the form of two hindquarters and two forequarters . these quarters contain bone and fat that must be removed. this can be up to % weight loss from the carcase which...
https://butchermagazine.com/why-is-meat-expensive/