some time ago I came across a program that helped with your ability to come up with pricing starting from whole carcass. does anyone remember the name of that program?
interesting on the price ratio leon ribeye is 3-4 x price of round but here ribeye isnt much more than round maybe 1.5 x because no one buys it. round can be 12.99euro at the till price a kilo ribeyes about 18 even less when its half price and i dont have a big freezer.
eating habits i guess if you can get ribeye cheaper than round people will still choose round because it doesnt look so fatty.
Id say its easier to sell more lambs liver here than ribeye steaks. though go 10 miles up the road to next county its a different story ribeye is bought more.
-- Edited by irishdude on Sunday 8th of November 2015 07:18:19 PM
irishdude, one of my pet peeves is chain stores wants every meat case to be laid out the same, they don't care if one store can sell 5 cases of rib eyes and one up the road can only sell one case and have to reduce half of them as long as you follow their case lay out.
No two stores will sell the same of anything, as you said in the next country they sell rib eyes, you can't. Here their warehouses will force out on you **** they have no one wants to order, If a company pays a man to run their market, he should be able to sell what sells and keep the junk that don't out.