> a 1/3 or 1/2 pound burger made with this meat would cost about $50 in a restaurant.
More than that. A 1/2 burger would cost, using the 30% food cost rule of thumb for restaurant pricing, nearly $80 assuming that everything other than the patty had no food cost.
Restaurants aren't reselling packaged goods, they are also assembling from raw, so there is both amortized cost of production equipment and labor costs associated with production that retail lacks.
More than that. A 1/2 burger would cost, using the 30% food cost rule of thumb for restaurant pricing, nearly $80 assuming that everything other than the patty had no food cost.