Just read a study on dry aging loss percentages and it changed how I price

I always figured losing 15-20% to trimming was normal, but a meat science paper from Kansas State said proper dry aging at 34°F loses closer to 8% if you manage humidity right. I found it through the AMSA website last night while looking up something else. Has anyone else tried tracking their exact trim waste to adjust pricing?

3 comments

3 Comments

the_laura20d ago

That 8% number sounds real specific but I doubt most places get that low.

the_joel20d ago

You ever adjust your price mid-year when you notice the waste is lower than expected?

john_cooper20d ago

Hit the pricing changes from the supplier side instead. If I drop my price mid-year because waste is low, my suppliers might think I'm doing great and try to raise their costs on me. I keep the price steady and use the extra margin to lock in better long-term deals with them. That way I build a cushion if waste creeps back up later. Nobody talks about protecting yourself from the supply chain when you start looking profitable.