Racks of ribs I sell by the "Rack" It is kinda like selling a "Bale" of hay---some bales weigh 75 pounds some way 120 pounds. There is no standard of measurment for a "rack" of ribs---so I stay out of trouble. I can divide the number of racks of ribs in a case into the price of the case and average the price that each rack costs me. I price the ribs according to what I paid for them.

I sell whole tri-tips in the same manner. I either wrap them whole or slice them for the customer.

The dept. of weights and measures here have been very active in enforcing any measurement that is well defined. Local firewood sellers have been getting busted because their advertised "Cord" of wood is not really a cord. I would not buy fuel by the gallon from a fuel pump that has not been certified---so why would I expect people to buy meat by the pound from me when I can not weigh it correctly.

Kind of off the topic of Q, but when I was running a commercial Shiitake mushroom farm we needed to be able to sell mushrooms by the #. We bought a used scale for about $50 if a remember correctly and called the Dept of Agriculture which sent a representative to the farm and certified our scales. Didn't cost anything. Louisiana law, so your mileage may vary:wink:

One probelm with that method is you usually end up a few real heavy and real light slabs in a case. Customers get a gift with the heavies and screwed with the lights. Since most of us don't like gipping our customers, we usually sell the lights at a discount and let the heavies slide. Bottom line you end up with lower revenue per case than projected. I add $5 for the heavies and discount $5 for the lights.

I'm selling my St. Louis cut racks for $14 a rack, so I don't think anyone is getting slighted. I guess if customers saw differant racks to compare, it might alter their perception of a good deal though.

Sounds like a good deal to me. Are you trimming spares into St Louis Cut and selling the tips also? $14.00 seems very inexpensive especially if you are buying them at St Louis Cut prices. Good luck and keep up the good work.

Don't be giving your food away bro. :)

Especially in the golden state!

I trim my ribs down to St. Louis and sell for $16. I cook the tips I trim off and chop onto a sandwich for $5.00. You need about 1.5 slabs worth of tips to make a nice sandwich, but im stil getting $19 a slab average.

Definitely alter their perception. Plus, in the case of Farmers' Market vending you are dealing with repeat customers.

I sell my slabs of baby backs for $25. Smalls are $20 (sometimes $18 if they are real small); heavies are $30.

Congrats on a great first day.

I believe its time for some pics bro! :shock: :biggrin:

Yes lets see some prices.

I'll try to take some pics this weekend of the booth and some pron. Thanks for the support and input

If we are at a vending event and end up with extra ribs towards the end of a weekend we sell them for $25 per rack, $13 for half a rack. Most of the time these are events where people are spending a lot of money anyway.

Might raise my prices on the ribs a couple of bucks. I usually only make 8 racks and sell at least 7. Selling rib plates as well, 3 bones/$5.