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The invoice said forty pounds at a price you were happy with.

After trimming, what actually reached a plate was twenty-eight, so the real cost per usable pound was far higher than the number you negotiated. "Just trim" is where a good price quietly becomes a bad one.

Yield is the cost you actually pay; the invoice is only the cost you think you pay. On high-volume proteins, the gap between the two is often where the margin went.

When did you last run a yield test on a top protein?

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