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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 02-18-2009, 01:29 PM   #1
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Default How much do you charge

Just wondering what some of you charge for skinless, fatless, boneless pulled pork butt. I'm at the point where doing it at cost or less is no fun anymore. It was OK while I was learning. Now I have several repeat customers and need to know what others are doing.
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Unread 02-18-2009, 01:48 PM   #2
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I'm charging $11 a pound cooked and pulled... I give my customers a break if they want to pull it them selves... No one has taken me up on it yet....
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Unread 02-18-2009, 01:51 PM   #3
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Our Pulled pork goes between 8 and 10 bucks a pound.
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Unread 02-18-2009, 01:51 PM   #4
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"Skinless" Are you doing whole shoulders? Or barkless?
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Unread 02-18-2009, 02:56 PM   #5
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Be interesting to see how much uncooked pork it takes and how much it costs for the uncooked in order to make that pound of cooked and pulled product.
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Unread 02-18-2009, 03:26 PM   #6
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Default How much does it cost

Thanks for your replies. I cook butts. My pulled pork is ready to use however you like no waste. Just went to Sam's 17.24lb cost $22.07. I would guess you lose 1/3. It takes 10 to 14 hours to cook. Pellet cost when it's cold about $15.00 plus foil pans bags etc. I would guess you end up with about 12 lb of meat. You figure it out.
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Unread 02-18-2009, 03:31 PM   #7
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$10/lb cooked weight.
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Unread 02-18-2009, 03:37 PM   #8
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If my math is right, that comes out to just under $3 per pound to produce then. Using the rule of thumb of selling for three times your cost, then $9 a pound is about right for the low end. What the market will bear is another matter.
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Unread 02-18-2009, 09:03 PM   #9
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Quote:
Originally Posted by pop's smokin hot que View Post
... I would guess you lose 1/3. ...
I would use 40-45% for your loss factor. I've seen some estimates as high as 50%. You should run a couple of test and weigh it before cooking (or use weight off the package) and then once it is cleaned, pulled and package for sale. Besides the fat rendering off, you'll lose weight once you take out the bones and remove the excess fat.
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Unread 02-19-2009, 06:59 PM   #10
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They are gonna cook out 40-50%, meaning a 7.5-8lb but will weigh 4.25-4.5 lbs cooked. I sell it for $10 per pound and they ain't enough.
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Unread 02-19-2009, 09:10 PM   #11
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The better grade of meat you use will yeild more as well. My .02... We get $11 per lb for our as well.
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Unread 02-19-2009, 09:17 PM   #12
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$9.00 per lb. here for brisket or pulled pork
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Unread 02-20-2009, 05:44 AM   #13
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We always estimate a 50% loss raw weight to cooked pulled meat. We may over shoot and have more meat than we thought, but I don't know of a time we ran short using that figure.

We charge $9 a pound vacuum sealed. This puts us right in the middle price wise of all of our competition (local q joints) and we sell ours vacuum sealed in the quantity the customer requests. The vacuum sealing gives us a one up on the local joints, and once people have tasted our meat, they seldom go back to the local places.
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Unread 03-30-2011, 11:07 AM   #14
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I started with 50 lbs raw @ 1.59 per lb
I got 33 lbs cooked = 2.41 per lb. cooked
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Unread 03-30-2011, 12:06 PM   #15
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Quote:
Originally Posted by Santa Claus View Post
I started with 50 lbs raw @ 1.59 per lb
I got 33 lbs cooked = 2.41 per lb. cooked
How much would you charge for your time and supplies?
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