Compare the Cost per Serving
Vol. 2011 No. 7, Historical Fact Sheets
Vol. 2011 No. 7

Compare the Cost per Serving: FCS8718/FY408, rev. 6/2011

Historical Fact Sheets
https://doi.org/10.32473/edis-fy408-2011
Published 2011-07-31
Jennifer Hillan
Claudia Peñuela
A man showing off some raw meat.
PDF-2011

Keywords

FY408

How to Cite

Hillan, Jennifer, and Claudia Peñuela. 2011. “Compare the Cost Per Serving: FCS8718 FY408, Rev. 6 2011”. EDIS 2011 (7). Gainesville, FL. https://doi.org/10.32473/edis-fy408-2011.
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Abstract

To find the best buy on certain foods, like meat, it’s important to compare the cost per serving. This revised 2-page fact sheet includes a table with servings per pound of various beef and chicken cuts, as well as examples of how to determine the price per serving. Written by Jennifer Hillan and Claudia Peñuela and published by the UF Department of Family Youth and Community Sciences, June 2011. (UF/IFAS Photo by Tom Wright)

 

https://doi.org/10.32473/edis-fy408-2011
PDF-2011
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