Son of Butch
Well-known member
Unless the animal was USDA inspected (unlikely at only $321 for processing) It Is illegal for a producer to sell cut beefddd75":20lu2qen said:
without usda inspection.
How to price beef?
- Thread starter Ky hills
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without usda inspection.
True Grit Farms
Well-known member
Son of Butch":213s41b0 said:
Even if you sell it under the pretense of "not for human consumption" The all natural goat and cattle milk is sold that way at the farmers market.
Clod Hopper
Well-known member
You are correct that it has to be usda inspected to sell individual cuts. That is why I priced it as live weight. I weigh it before it goes on the trailer and they pay me by the pound. I then haul it to the packer and they pick up their meat that they owned and pay him to wrap it. The packer I use is usda inspected and they have a store in the public area that you can purchase meat from so if I decided to sell cuts it would be no problem. I would have to ask for it to be inspected and maybe a brand name I am not sure about that because it doesn't pertain to me now. The place is clean as a pin and they do a good job for me and my customers.
Son of Butch
Well-known member
hanging weight prices for slaughter cows currently paid direct to farmers by local packing plant.
premium 1.27 lb
with most 1.17 lb
overly fat 1.07 lb
p.s.
posted just to let you know what your Rock Bottom hanging weight prices should be for butcher cows.
premium 1.27 lb
with most 1.17 lb
overly fat 1.07 lb
p.s.
posted just to let you know what your Rock Bottom hanging weight prices should be for butcher cows.
Just me I guess, but I hate to butcher a 12-1300 pound calf for myself as there has to be a lot of fat content. I like mine around 7-800 pounds or less for myself. Even my butcher told me people will bring these fat as- calves in here to dress and it will not be near as good as the smaller grass fed calves.
NEFarmwife
Well-known member
This is what we do but we only feed out a few for our extended family every year. We don't raise beef for others, as we've had problems with people picking it up from butcher.circlebllc":1w0x9z28 said:
boondocks
Well-known member
ddd75":3ll4sbus said:
It's varied a bit given the swing in prices. Usually around $4/lb hanging wt (we pay butcher). We've gotten .25 more at times and .25 less at times. We end up giving away a good bit as well, so it evens out lol.
farmerjan
Well-known member
I price mine roughly like this. I assume that it is 50% not 60% that the charts tell you. So a jersey steer selling for .75 / lb live = equals 1.50 / lb hanging = equals 3.00 / lb packaged meat. Then I double it. So it is costing an average of 6.00 lb for all meat they get back. Since we also sell by the "live animal" I charge twice what the average animal would bring at the stockyard. And they pay butcher costs, which runs about $150. per half, done in vacuum pack. And although there is the chart that says an animal will yield about 60% to 63% , I tell people that the hanging is about 50% of live and they will get back about 50% of the hanging. Anymore than that is a bonus and they have all been satisfied with it. This helps to keep down unrealistic returns of "oh my goodness, what am I going to do with 1000 lbs of beef" from a beef animal. And I also make sure that they know there is a different flavor from a pasture raised animal than a feed lot animal. I have always given someone who is interested in beef, a pkg of hamburger and a small steak to try. Then, go from there.
My big thing is the ones that don't have the money when it is ready and waiting at the butcher so I no longer try to market the beef. I will sell an animal, paid for when it gets on their trailer, or paid for when I deliver it to the butcher. Mostly now, I sell to people who know and understand cattle; or it goes to the stockyard and I walk out with a check that day and it is done. Tired of the bs with the public. We have a few that get some every year and that is fine. Not worth the headaches with trying to market it anymore.
My big thing is the ones that don't have the money when it is ready and waiting at the butcher so I no longer try to market the beef. I will sell an animal, paid for when it gets on their trailer, or paid for when I deliver it to the butcher. Mostly now, I sell to people who know and understand cattle; or it goes to the stockyard and I walk out with a check that day and it is done. Tired of the bs with the public. We have a few that get some every year and that is fine. Not worth the headaches with trying to market it anymore.
Luckiamute
Well-known member
We charged $3.90 per pound hanging weight last year when we butchered our purebred Black Angus steers. That price included everything (steer, kill fee, cut & wrap, etc.)
Son of Butch
Well-known member
3.90 hw complete (assuming 68 cents lb for processing and 3.22 hw) = $6.50 lb take home
Highest I know of is sold in 1/4s certified organic grassfed angus 3.99 lb hw + .70 usda processing = $7.80 lb take home
Highest I know of is sold in 1/4s certified organic grassfed angus 3.99 lb hw + .70 usda processing = $7.80 lb take home
Txpiney
Well-known member
That's exactly how i do it,except I charge 3.75 a pound. I also get a 250.00 deposit for a quarter and 500.00 for a half, as that's about half the cost for a quarter or a half. Got tired of people backing out at the last minute.Luckiamute":1jxbj32j said:
BigBear
Well-known member
We sell for $3/lb all day long. Customer pays processor. Family members pay my cost for beef. We've had to turn away people every year even though we continue to add to the feedlot. I'm in a great area for "locally grown beef"
Jeanne - Simme Valley
Well-known member
I have been selling a few halves - $3 to $3.25/lb hanging. They pay cut/wrap/ and 1/2 kill cost. They are putting in orders before I have the next calves weaned. My halves have been about 375#
Mine usually dress about 64% - grain fed, of course.
Mine usually dress about 64% - grain fed, of course.
