Search Results for: Fat not rendered
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
community events, local fundraising etc. after the beef carcase arrives in the butcher's shop it has to be aged for at least days. this incurs a drip loss of 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...
https://butchermagazine.com/why-is-meat-expensive/