In total agreeance with you Goodweed. Only last week we bought a side of beef from our butcher for $3.60/kilo. Total cost was $314.
This included the following: Rump, Porterhouse, T-bones, scotch, Round, Silverside (corned), Undercut, Blade, Skirt, Oyster-blade, Topside, Brisket, Chuck, Shin and Gravy beef. The last 4 we chose to have made into sausages/mince/hamburgers. The dog was also catered for with plenty of bones.
It helps if you are personal friends with the butcher, as the price was close to cost. DH is also a butcher, so our friend just cut it into primals, DH sliced, while I packed and labelled. The total meal count was 127 (there are only 2 of us).
We also used to do this when we owned a butcher shop some years ago. The customer was charged $1/kilo above cost price. That included crumbing of schnitzels, seasoning of roasts, marinating of steaks, sausage making, mincing, packing into meal-size quantities and labelling. All the customer had to to was put it into the freezer. It took nearly all day for about $90 profit. But the customer was happy, and we were the only butcher shop that offered the full service