for us, nevertheless, worked best with the following “adaptations”:

– less garlic (actually, 1/2 of what the recipe calls for): the original amount delivered an aioli that felt too garlicky-strong.

– oil: we tried with olive oil and with avocado oil (as called for by the original recipe). Neither worked well, delivering a very strong taste, almost tart. Using canola oil resulted in the best taste, by far. ]]>

The math you did was correct.

148lb hanging weight, price is $481

$.55/lb x148lbs cutting fee to butcher (+ tax) 87.75

Total 568.75

But remember, you only received 100 pounds of meat.

Where I come from you divide what you get by what you pay to calculate price per pound.

568.75 / 100 lbs. = $5.70 per pound.

That’s what you paid for the ground beef and other cheaper cuts. LOL!!