Originally Posted by garzanium
I dont do catering-but im certain there is no "national average" as some meats(example Brisket in TX vs Brisket in the north east) have a much different price based on the region. I would look at local joints and base my price off of that. Im certain their cost of meats and cooking/serving material is lower than yours-so that is something to consider as well.
What I meant by national average was by taking a look at those post after mine and seeing what is the norm. I understand what you mean though and I agree. I get some of my meat pretty cheap and should be close to cost from seeing what my local mom and pops get them for.
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