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OK, but it’s a very rare person who buys hamburger at $1.99 / lb, takes it home, fries it out for hamburger helper, and then weighs it and says “Actually, I’m paying $2.72 / lb, after water and fat loss.”
I don’t think we do that.
And if I buy a couple of ribeye steaks at $8.99 / lb and grill them and serve them, I don’t weigh the fat that my guests don’t eat and think “oh – my final cost was actually $10.47 / lb for the meat that we ate.”
We’ve made a decision that we’re going to eat aged beef. It’s going to cost more per pound than “fresh” beef from the grocery store. It’s going to cost less per pound than either “fresh” or aged beef in a restaurant.
Why is there such a focus in this forum on the per-pound cost of aged beef? Again, it seems as if we’re feeling a need to justify what we are doing.