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Butcher Prices - Revisited
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<blockquote data-quote="mitch2" data-source="post: 505394" data-attributes="member: 6621"><p>Sherri - 1st welcome to the boards. 2nd thanks for the positive words. I believe in selling off the farm, as I do that and I also sell at auction. </p><p></p><p>There are 2 main inhibitors in my neck of the woods that I think others can relate to.</p><p></p><p>1. The local processors are BUSY and unwilling to expand.. for various reasons. My favorite processor which is also the closest I have to schedule out 4 months in advance. Do you know how hard that is? Harvesting an animal is not a guessing game, at least not for me. Weather in itself can play a huge part of the animals growth, or slow growth. 2 weeks can make an impact on the finishing of an animal... this is my opinion. </p><p></p><p>I am small potatoes compared to many... and maybe I am way off... </p><p></p><p>2. So many people live paycheck to paycheck it is a burden for them to pay for that 1/4 or 1/2 of beef, even if it means saving money over the length of the year on the same amount and type of beef.</p><p></p><p>Michele</p></blockquote><p></p>
[QUOTE="mitch2, post: 505394, member: 6621"] Sherri - 1st welcome to the boards. 2nd thanks for the positive words. I believe in selling off the farm, as I do that and I also sell at auction. There are 2 main inhibitors in my neck of the woods that I think others can relate to. 1. The local processors are BUSY and unwilling to expand.. for various reasons. My favorite processor which is also the closest I have to schedule out 4 months in advance. Do you know how hard that is? Harvesting an animal is not a guessing game, at least not for me. Weather in itself can play a huge part of the animals growth, or slow growth. 2 weeks can make an impact on the finishing of an animal... this is my opinion. I am small potatoes compared to many... and maybe I am way off... 2. So many people live paycheck to paycheck it is a burden for them to pay for that 1/4 or 1/2 of beef, even if it means saving money over the length of the year on the same amount and type of beef. Michele [/QUOTE]
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