I am a Butcher in the UK. Can anyone help me cost a whole pig?
What i mean by that is: for example, a whole pig is bought at £3 p/kg. Once the carcass has been butchered into it's individual cuts, how do i know what to charge for the cuts to ensure i am making 35% markup on the whole carcass?
Idealy, i'm looking for a diagram or an online calculater to use which tells me the percentage markup i should apply to each primal to equal 35% markup of the total weight of the whole pig.
It would be so easy just to mark up a whole pig at 35% bought at £3.00 p/kg to charge £4.62 p/kg after butchering no matter what the cut. Life's never that simple! That way, on a pig weighing 55kg at £3.00 p/kg, (bought for £165.00), sold at costx35%=£4.62 p/kg = £254.10, that leaves £89.10 (-labour cost) profit from that pig.
Does anyone understand what i am saying? (please say yes, lol)
Can anyone assist me?