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How to price beef?
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<blockquote data-quote="farmerjan" data-source="post: 1503490" data-attributes="member: 25884"><p>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.</p><p>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.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1503490, member: 25884"] 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. [/QUOTE]
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