Originally Posted by
mrsamsonite
We would do that many times, if the t-bone steak was on sale and not the porterhouse we would mark the porterhouse as a t-bone to give it the sale price. The porterhouse is a more valued steak (it has the filet on it) but, usually the t-bone and porterhouse are marked as the same price or almost the same price. I do think though, that we have been using the wrong analogies of retail of goods such as meats and you mentioned earlier the retail of gas. None of us have a retail store of ewaste that we sale to customers. A better analogy for the meat industry would be not at the retail level but the prices that the grocery companies pay the slaughter houses for the meats. When buying from slaughter houses, they make all sorts of deals with mixed lots and the prices vary from deal to deal.