Milkmaid,
Re:
what are the pros/cons of setting the price based on hanging weight, or selling on the hoof, or what's the best way to go about this? And is it OK to advertise two months in advance and ask for a deposit, or...? Suggestions or comments?
Let me tell you how I do it and we can go from there.
First I don't have to advertise I already have a customer list I can't fill, but there is nothing wrong with advertising in advance to locate customers.
Second I conduct all transactions strictly as a business transaction weather they be family, friend or stranger. They all get treated alike, except on price.
As a rule of thumb dressed weight will be 60% of live weight so if you know the live weight you can estimate the dressed weight before hand.
I notify my customers 30 days in advance of scheduled butcher date that I will be sending their animal on that date and it should be ready for pick up within two weeks.
This gives them plenty of time to get their freezer cleaned out and their money ready.
I also give them an estimate of the weight of the live animal. The last one I did in July was
estimated @ 900 lbs and was sold as dressed weight.
I ask them if they would like to pay by live weight now as I have a scale or dressed weight when it is ready for pick up along with the butcher bill estimated @ $250, which is nor refundable.
The amount of the butcher bill is required now as a deposit in both cases and the balance of the purchase is due and payable prior to pick up. I always get the nonrefundable butcher bill up front incase something goes wrong as I am responsible for it.
My butcher charges a $30 slaughter fee, a $10 waste disposal fee and $.38 per pound processing fee and the animal is in the butcher shop under my name.
In July when the butcher called and told me my steer #448 is ready for pick up, he gives me the dress weight which was ironically
540 lbs and his total bill was $235.
As I sold this baldy steer for $2.25 per lb dressed weight the cost of the processed meat was 540 X 2.25 or $1,215.
The butcher bill was $235.
Total $1,450
Less 250 deposit
Bal due $1,200
I then call the customer and tell them their meat is ready and can be picked up any time and the Bal. due is $1,200 and that they will have to bring me cash, check or money order before picking it up.
When I have been paid I pay the butcher and advise him to release steer # 448 to Jane or John Doe.
Now here is something else you need to know.
When you locate and receive your deposit you need to find out how your customer wants it processed because the butcher will be asking you.
Ask them "how many people in the family, how thick they want their steaks, how you want the ground meat packages (1 or 2 pounds, patties?)
I suggest you visit the butcher you intend to use and go over all this before advertising and talking to a potential customer.
Hope this helps
SL