Run a yield test before changing price
Calculate a simple yield-based margin before changing a cut price.
A supplier offers strip loins at $0.42 per pound less, but the first cut appears to create more trim and lower steak yield. Plan -> Do -> Check -> Act: test supplier value through saleable yield before changing price. Comparing invoice cost only can make a cheaper primal look profitable while trim loss, labor, and lower steak yield erase the savings. The not-quite move is stopping the math before the meat reaches sellable channels. Plan the comparison Choose one old-supplier strip loin and one new-supplier strip loin of similar grade and size. Define outputs: steak, roast/end cuts, usable trim, discard…
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