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Butchering Steers
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<blockquote data-quote="wvherefords" data-source="post: 56142" data-attributes="member: 922"><p>Hello. I'm new to cattle. I have about 13 head of herefords that I got started in about a year ago. I'm currently feeding out 3 steers. Should be done by early January. I've got a bunch of family and friends who have committed to buying 1/2 steer each. I've never gone through the process of taking them to the slaughter/butcher, requesting cuts, selling meat, etc. I'm located in WV not too farm from Washington, DC.</p><p></p><p>A few questions:</p><p></p><p>1. should I charge each person per live lb on the hoof? </p><p>2. if yes, then I'm guessing I assign each person 1/2 of a particular steer and tell them what 1/2 of the live weight of that steer was, correct?</p><p>3. can they designate how they'd like their 1/2 cut? I'm guessing they can call the processor I choose and let him know (but I'll have to find out from that processor).</p><p>4. what should I charge, roughly, per live lb? (i.e. what is market in your respective areas)?</p><p></p><p>I will only have 3-5 calves to feed out each year and a healthy demand for beef from friends/family, so I *should* never have to send them to the sale barn. </p><p></p><p>Any thoughts on this would be most appreciated.</p><p></p><p>thanks,</p><p></p><p>-E</p></blockquote><p></p>
[QUOTE="wvherefords, post: 56142, member: 922"] Hello. I'm new to cattle. I have about 13 head of herefords that I got started in about a year ago. I'm currently feeding out 3 steers. Should be done by early January. I've got a bunch of family and friends who have committed to buying 1/2 steer each. I've never gone through the process of taking them to the slaughter/butcher, requesting cuts, selling meat, etc. I'm located in WV not too farm from Washington, DC. A few questions: 1. should I charge each person per live lb on the hoof? 2. if yes, then I'm guessing I assign each person 1/2 of a particular steer and tell them what 1/2 of the live weight of that steer was, correct? 3. can they designate how they'd like their 1/2 cut? I'm guessing they can call the processor I choose and let him know (but I'll have to find out from that processor). 4. what should I charge, roughly, per live lb? (i.e. what is market in your respective areas)? I will only have 3-5 calves to feed out each year and a healthy demand for beef from friends/family, so I *should* never have to send them to the sale barn. Any thoughts on this would be most appreciated. thanks, -E [/QUOTE]
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