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<blockquote data-quote="egbert" data-source="post: 6720187" data-attributes="member: 9965"><p>A lot of talk about fridges... we don't use one, just cool boxes.</p><p>S'far as i know we're all legal eagle.</p><p></p><p>And as for margin...well that depends on how you pitch your price.</p><p>Remember to account for your time and effort organising and distributing.</p><p>customers would generally expect you to be making a margin, but balance that against having to take a larger quantity.</p><p></p><p>On beef, we punt it cheap rather than struggle to sell it, and we're generally putting £300-400 on a beast compared to what the thieving toerags would give us for it elsewhere, after ALL costs including time.</p><p>If we run one older, and into more mainstream weights, the mark up can be a lot -doubling his net value-, although doing a bigger beastie in an afternoon takes some doing.</p></blockquote><p></p>
[QUOTE="egbert, post: 6720187, member: 9965"] A lot of talk about fridges... we don't use one, just cool boxes. S'far as i know we're all legal eagle. And as for margin...well that depends on how you pitch your price. Remember to account for your time and effort organising and distributing. customers would generally expect you to be making a margin, but balance that against having to take a larger quantity. On beef, we punt it cheap rather than struggle to sell it, and we're generally putting £300-400 on a beast compared to what the thieving toerags would give us for it elsewhere, after ALL costs including time. If we run one older, and into more mainstream weights, the mark up can be a lot -doubling his net value-, although doing a bigger beastie in an afternoon takes some doing. [/QUOTE]
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