...or you could just delete the draft.

Mercy vs No Mercy

If a draft participant has not entered a bid for every cut of meat then it may be impossible to win a cut of meat within one or more selection rounds.

You can show "mercy" to them after normal bidding concludes (see below) and allow them to randomly bid on the remaining undrafted cuts of meat.


Modified Order

By default, bidding progresses in the same linear order (1-2-3) in every selection round.

The order can be modified so that in every even numbered round the order is reversed (3-2-1), like a rebound.

Alternatively, the order in each round can be randomly selected (?-?-?) but a participant will not repeat bidding within the same round.


Covering Costs

How you pay for the meat is up to you but we'd like to provide tools that help manage the money, like showing how the cost can be split. These are three ways to divide the cost as part of the draft, making it part of winning and losing in the draft.

The total cost can be split equally. This is easy to understand and gives everyone an equal chance to select desirable cuts of meat in the draft.

Alternatively, the cost can be apportioned by the weight of meat won by each participant. The cost to each participant will be in proportion to the amount of meat being taken home. This works well for drafts where the majority of meat is of the same quality and cost.

Would you prefer to use a progressive tax on early winners to reduce the price of those less fortunate? This method adds cost to early selections (more desirable) and reduces the cost of later selections (less desirable).

Split Cost Equally

This method for splitting the cost among draft participants has each personpaying an equal amount no matter what cuts of meat were won in the draft. This makes the buy-in the same for everyone and winning more delicious.


Pay By Weight of Winnings

This method for splitting the cost among draft participants has each personpaying proportionally to the weight of the meat that was won in the draft. If you win 20% of the meat (by weight) then you'll be 20% of the bill.


Progressive Taxation Penalty

This method for splitting the cost among draft participants has each person paying more for cuts of meat won in early rounds of the draft and less in later rounds.

The total cost of the draft is divided by the number of cuts. The first half of the cuts drafted are then "taxed" by a special rate in a descending scale to zero. The "taxes" are then used to make the last half of the cuts less expensive in the same ascending scale.

The rate of "taxation" varies by the number of cuts included in the draft to prevent excessive costs. For drafts with 10 or fewer cuts the highest tax rate, as a percent, is (2 x number of cuts). For 11-20 cuts the rate is (1 x number of cuts) and for 21 or more the rate is (0.5 x number of cuts).

This method splits the cost more closely to the number of cuts won (instead of weight) with a little twist to take the edge off.

Example:

In a draft with 10 cuts the first cut will cost an extra 20% more, the second cut 16% more, the third cut 12% more and so on. The last cut will cost 20% less, the second to last 16% less and so on.

If the total cost of the meat is $100 then the average price per cut should be $10. With the progressive tax the first cut of meat won in the draft will cost $12, the second $11.60, the third $11.20 and so on. The last cut of meat won in the draft will cost $8, the second last will cost $8.40, the third last $8.80 and so on.