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Unread 08-28-2008, 04:08 AM   #5
big brother smoke
somebody shut me the fark up.


 
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When catering, I choose to do do as little pre-labor as possible, meaning ribs come pre-tripmmed St. Louis style. For example: You pay $1.39 for untrimmed, and you pay 1.89 for St. Louis, I will take St. louis cut anyday for catering. Why, time, cost of labor, the less the meat is handled by your staff, etc.

If you have 200 clients at .33 per lb, the cost would be $91.74; At $1.89 the cost would be 124.74.
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