Wait, your boss was the one who told you to cut the logo, not the client? Sounds like the lesson here is that a plain invoice can make people feel like they are dealing with a total stranger, but the real issue was your boss not getting how branding works.

Portion it out and freeze it the day you buy it, don't wait. That gray center is just oxidation from the way tubes get packed, so if you cut the chub into meal-size bags and get them in the freezer right away it won't have time to turn on you. Also cook from frozen or thaw in the fridge overnight, never on the counter, and you'll stop losing meat to the trash.

That "prices going UP after New Year" thing matches what I saw in Budapest a couple years back. I showed up in early Feb thinking I'd have the place to myself and the ruin bar hostels were packed with uni kids on break and digital nomad types who just stay put all winter. The front desk guy told me their slow weeks are actually the first half of November and the last week of Feb, weird little gaps between holidays. So the dead season is more like dead days now.