Hilly
Member
- Location
- Scottish Borders.
Ive dabbled in retail selling pigs in boxes , absolute nightmare for little te nowt time you take all costs n time etc , good luck to butchers i say i would never swap .
Price of Beef ( from an independent butcher)
- Thread starter Pushdyke
- Start date
Pushdyke
Member
So the Sunday Lunch is finished, the joint eaten maybe enough for a couple of sandwiches left.
No complaints from any one eating it.
The price was not to far from the high end mentioned in here.
I thought it was dear but it made a nice lunch so maybe I was wrong.
The price was £27.50
I’d say that’s a fair price
Would be a bit rare for me but glad you enjoyed
lincolnred
Member
- Location
- notts
- Location
- Black Isle
strong price but probably just reflects what it needs to be, supermarkets can sell it cheaper because they can compensate with a big mark up on bog rolls and tinned soup etc
- Location
- East Sussex
I supply a number of Butchers shops and most of them are struggling.
A larger one told me that his electric bill for last month was £4k, gone up from £1.5k. He puts through around 10 cattle a month, 40 lambs a dozen pigs and various chicken and venison.
The most profitable is the venison!!
There are only two doing reasonably well, one in a town where for a time there was no butcher at all and surprisingly he has gone for the high end market in a poor coastal town, but it seems to be working. He does sell a lot of sausages though.
The other supplies a large number of catering outlets, up market pubs and restaurants, but they are a nightmare to deal with as Chefs have a habit of putting something new on for the weekend without asking if he can supply.
They all run on significant amounts of credit!!
Interesting the biggest seller at the moment in restaurants is mutton, it is very cheap lean meat and if cooked properly has fantastic flavour.
We are thinking of finishing supplying beef as it s now so difficult to get cattle slaughtered and takes more than half a day running to the nearest abattoir.
A larger one told me that his electric bill for last month was £4k, gone up from £1.5k. He puts through around 10 cattle a month, 40 lambs a dozen pigs and various chicken and venison.
The most profitable is the venison!!
There are only two doing reasonably well, one in a town where for a time there was no butcher at all and surprisingly he has gone for the high end market in a poor coastal town, but it seems to be working. He does sell a lot of sausages though.
The other supplies a large number of catering outlets, up market pubs and restaurants, but they are a nightmare to deal with as Chefs have a habit of putting something new on for the weekend without asking if he can supply.
They all run on significant amounts of credit!!
Interesting the biggest seller at the moment in restaurants is mutton, it is very cheap lean meat and if cooked properly has fantastic flavour.
We are thinking of finishing supplying beef as it s now so difficult to get cattle slaughtered and takes more than half a day running to the nearest abattoir.
Not to bad when as you say you have leftovers and a lot more meat than you would get if you went out for a roast which would cost you £20 a person round here for 3 slices of beef
Oliveau
Member
- Location
- Indre et Loire, France
Ah for the good old 1980’s when I could a rib set (4 ribs on the bone c. 12 lbs weight) from the abattoir for £1/lb
- Location
- Haute Vienne, France
Sorry to be smug but I was out for Sunday lunch yesterday. 5 courses including roast guinea fowl and a bottle of wine between 4 was 28 euros /hd.
- Location
- Fife
d williams
Member
- Location
- Wormingford, Essex
It's like the credit card adverts.
"Price of beef, £27.50. Having family and friends for a nice Sunday roast, priceless."
"Price of beef, £27.50. Having family and friends for a nice Sunday roast, priceless."
livestock 1
Member
If you think you will ever get the true profit figures off a supermarket then you are even dafter than I thought you were
d williams
Member
I don’t care much for what you think
And you obviously don’t have any shares in any supermarkets as their profits are there to see even if you don’t have any shares
livestock 1
Member
Yes but if they won’t tell you what each product makes on its own how are you going to know?
I was given this information at a meeting I attended did you get any information or are you just yapping on again?
- Location
- Scottish Highlands
No way is profit on beef 200%. Mark up won't even be that much. I'd reckon mark-up might hit 100-150%, tops. Unless you're talking about one particular product, with no need to balance carcass (maybe flavoured sausages?) Overall, the carcass would be 100-150% mark-up, tops - and with massive costs.
d williams
Member
They are not going into each product line and break down each one individually you obviously do not have a grip on corporate business
I’m not yapping on about anything I just asked if you were mixing up profit and mark up
You need maybe need to use your ears and mouth in proportion
livestock 1
Member
Is that your way of saying you don’t know what you are on about again?