Pork Loin - Establishing Correct Cost And Selling Prices
( Originally Published Early 1900's )
Test Nos. 224 to 235
4 Pork Loin Cutting Tests at Different Cost and Selling Prices
8 Ham Cutting Tests at Different Cost and Selling Prices
A pork loin weighing 10 lbs., 8 ozs., has been taken as a typical example for this test so as to establish cost and selling prices of pork chops. While there are markets which sell end chops at the same price as they sell center cuts, it has been found that the great majority of meat retailers find it difficult to sell end chops at the same price as center chops.
As no definite policy is in existence indicating at what prices end chops should sell for, they have been figured to sell at ACTUAL cost price, therefore, bringing the selling price of the center chops considerably higher. In applying this chart, all fractions should favor the retailer.
Test Nos. 232 to 235 4 Ham Cutting Tests at Different Cost and Selling Prices
The ham selected for this test was also of a well advertised brand and weighed 15 lbs. It was smoked, skinned and wrapped, but it showed a loss in shrinkage of 4 ozs. in 7 days.
Approximately 70% of this ham was used for slicing. The outside slice was sold at' a loss price,—also the shank end. Center slices were sold at the highest price and the end slices approximately at cost.
Under each chart the formula has been given as to how the prices have been arrived at as a guide to the retailer to make his own cutting tests to apply to his own market conditions.