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[yorkdude]

It started out as 13.2#'s and it cost $130.00
Weight loss of 2.3#'s while aging.
Trim loss of 5.1#'s.
Left to eat 5.9#'s
If I did the math right it is right at $22.00 per pound finished.
Honestly if it taste like it did last time, I will think that is a bargain, it was outrageous last year.

[KrautBurner]

It started out as 13.2#'s and it cost $130.00
Weight loss of 2.3#'s while aging.
Trim loss of 5.1#'s.
Left to eat 5.9#'s
If I did the math right it is right at $22.00 per pound finished.
Honestly if it taste like it did last time, I will think that is a bargain, it was outrageous last year.

when its all said and done,   it's well less than half what a decent restraunt would charge

I'm pretty sure my 20oz aged steak was about $100 before sides

of course,
knowing what I know now,   I'd probably never pay that again, 
I'd buy an amazing cut and do it myself

[bregent]

45% shrinkage?

I think it's a 45% loss due to shrinkage and trimming


I really wanna try this,
but I'd probably cry at how much I had to trim off  (especially @ over $10/lb for rib roast)

I already wanna cry when I'm trimming my $3/lb prime brisket packer and throw away 25-30%

It is a lot of loss, but for a special occasion and if it really improves the taste/texture significantly I could ignore the cost.

25%-30% loss for brisket seems like a lot. The primes from Costco usually run 15-20% for me. Something you might want to consider is saving the trim fat and rendering for tallow. It's not difficult at all and you end up throwing less of the animal in the trash. It's got a pretty high smoke point, tastes great and is very shelf stable.
https://pelletfan.com/index.php?topic=1219.msg13207

[KrautBurner]

Something you might want to consider is saving the trim fat and rendering for tallow. It's not difficult at all and you end up throwing less of the animal in the trash. It's got a pretty high smoke point, tastes great and is very shelf stable.
https://pelletfan.com/index.php?topic=1219.msg13207

thats amazing  !!!

I may have to try that