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Butcher Prices - Revisited
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<blockquote data-quote="somn" data-source="post: 506795" data-attributes="member: 3721"><p>You are correct grind will result in the least weight possible. along with the most expensive slaughter and cut and wrap bill.</p><p></p><p>I have two completely different customers. You could not find to different cutting orders if you tried. For this reason I intentionally made the one wait until the other ordered as I was curious what the difference would be. First a little background on the customers. </p><p></p><p>First customer we will call smoke. The first time smoke ordered a side of beef from me after he gave his cutting instructions to the locker the locker plant called me and asked me is this guy for real? I said why heck yes why. They said well he told us we were not to throw away any fat at all it was all to go into the burger. And that he did not want any of his steaks trimmed the only thing he wanted thrown away was the outside rotten stuff from it hanging 18 days. I said well do what he wants as it is his. So basically they only cut it up into smaller pieces. Now several weeks later I met him on the street he told me it was the best beef he has ever eaten. He told me that he only needs to have the lp gas turned on for a couple minutes on his grill until the fat starts dripping and then he shuts off the gas and the burgers and steaks will cook themselves. Talk about a disgusting thought. As he told me this he was using one cigerette to light the next one. So health is not a real concern.</p><p></p><p>Now the other customer we will call her healthy. She is a early to mid 40's. She is the type of lady runs everyday at the gym. Salads for dinners the whole 9 yards. Her cutting order was 96% lean hamburger, not a stitch of fat on the steaks and roasts, no short ribs none of that kind of stuff and she did not want a single bone sent with her meat as she was repulsed by the idea of gnawing on bones like wild animals. </p><p></p><p>So we had a 992# carcass. 496# sides.</p><p></p><p>Her cut and wrapped net weight was 256#</p><p></p><p>His cut and wrapped weight was 384#</p><p></p><p>After talking to the owners of locker plant smoke even had some trimming done on this steer said he had to many grill fires. </p><p></p><p>So when charging retail you would have lost 128# on this steer on account of cutting order. You sell it at $4.50 so you lost $576 before you paid the difference in cut and wrap fees. Now at $4.50 for 256# = $1156 you are still way ahead of the $744 market value of the meat that I charge. But that is where you need to put a value on your time and extra costs. I would rather sell hanging. Because then it is the customers choice what to do with it. My hands are washed of it. If they want self cooking meat fine by me if they want extra lean everything fine by me. Both will pay the same.</p></blockquote><p></p>
[QUOTE="somn, post: 506795, member: 3721"] You are correct grind will result in the least weight possible. along with the most expensive slaughter and cut and wrap bill. I have two completely different customers. You could not find to different cutting orders if you tried. For this reason I intentionally made the one wait until the other ordered as I was curious what the difference would be. First a little background on the customers. First customer we will call smoke. The first time smoke ordered a side of beef from me after he gave his cutting instructions to the locker the locker plant called me and asked me is this guy for real? I said why heck yes why. They said well he told us we were not to throw away any fat at all it was all to go into the burger. And that he did not want any of his steaks trimmed the only thing he wanted thrown away was the outside rotten stuff from it hanging 18 days. I said well do what he wants as it is his. So basically they only cut it up into smaller pieces. Now several weeks later I met him on the street he told me it was the best beef he has ever eaten. He told me that he only needs to have the lp gas turned on for a couple minutes on his grill until the fat starts dripping and then he shuts off the gas and the burgers and steaks will cook themselves. Talk about a disgusting thought. As he told me this he was using one cigerette to light the next one. So health is not a real concern. Now the other customer we will call her healthy. She is a early to mid 40's. She is the type of lady runs everyday at the gym. Salads for dinners the whole 9 yards. Her cutting order was 96% lean hamburger, not a stitch of fat on the steaks and roasts, no short ribs none of that kind of stuff and she did not want a single bone sent with her meat as she was repulsed by the idea of gnawing on bones like wild animals. So we had a 992# carcass. 496# sides. Her cut and wrapped net weight was 256# His cut and wrapped weight was 384# After talking to the owners of locker plant smoke even had some trimming done on this steer said he had to many grill fires. So when charging retail you would have lost 128# on this steer on account of cutting order. You sell it at $4.50 so you lost $576 before you paid the difference in cut and wrap fees. Now at $4.50 for 256# = $1156 you are still way ahead of the $744 market value of the meat that I charge. But that is where you need to put a value on your time and extra costs. I would rather sell hanging. Because then it is the customers choice what to do with it. My hands are washed of it. If they want self cooking meat fine by me if they want extra lean everything fine by me. Both will pay the same. [/QUOTE]
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