skyline wrote:I've enjoyed the posts on the topic "how do you make a profit in this market". I didn't want to hijack that thread, but I think a lot of us are interested in selling direct (freezer beef) and some of you are already doing it successfully. I'd sure like to see a good discussion of the ins and outs - the details of exactly how you do it - from weaning to delivering the finished product to the customer. Grannyso was very kind to spell this out in a PM to me last night (Thanks GS!). Are there others that would share the details of their program? Here's the questions that I asked GS:
1. What do you feed and how much do you feed during the finishing process? A modified intake feed that limits them to about 2-3 % of their body weight.
2. How long does it take to finish them after weaning? 7 to 8 months
3. What weight are you trying to obtain? 1,200 lb
4. What is the going price for freezer beef in your area? $2.00 lb hanging weight
5. When do you get paid? Before and/or after they pick up the meat
6. How do you advertise? Word of mouth
7. Do you sell halfs or do you sell quarters as the smallest size? Both
8. Do you have your customers work with the processor to order the cuts they want or do you take the cutting orders? Customer works with processor on cuts
9. Do you deliver to the customer or do you require them to pick it up from the processor? Both
10. What kind of vaccinations or other special health protocals are you doing during the finishing process, if any? none
11. Do you finish just your steers or are you finishing your heifers as well? Both
12. If you take a 1000 lb steer in for processing, about how many pounds of freezer beef are you getting from that steer? Depends
There may be other questions. I know this will take some effort, but I think a lot of us will benefit from seeing exactly what others are doing.
backhoeboogie wrote:He wants me to buy one and finish it for him but doesn't have room for the whole thing. I told him to find someone to take the other half and I'd do it.
Trying to figure out who the potential customers for a freezer beef program are. Here are some of my first thoughts on the subject... Right now, I'm thinking the average customer would buy freezer beef for one or more of the following reasons:
1. Has the cash to buy beef in quantity.
2. Is looking to save money by buying in bulk.
3. Likes the idea of supporting a local farm.
4. Wants to purchase "better" beef than they can get at the supermarket.
5. Has a freezer with capacity to hold the beef.
6. May want "grassfed" or "organic" beef for one reason or another.
7. May be concerned about the use of drugs or hormones in the beef at the supermarket
We find that 1,2,4,and 7 are the most important...everyone that we have sold beef to had to purchase a freezer the first time and they didn't mind. They also want to eat TBones and Sirloins and don't want to pay grocery prices. We don't advertise and usually when friends hear that we have dropped off a couple to be processed we have more people inquire than we have available. Also we have regular yearly customers--once you have fresh beef it is really hard to go back to supermarket beef.
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