Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Feedyard Board
Cutout weight percentages
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="texan@heart" data-source="post: 1515350" data-attributes="member: 32021"><p>KPH-kidney, pelic, and heart fat. That could sure contribute but I wouldn't expect it to cause the difference you are seeing. </p><p></p><p>I knew a guy that took a 280 lb pig in to get slaughtered and got back 260 lbs of meat. He thought he was the man until he ate some of it. Had to feed it to the dogs. It doesn't matter if they are dishonest or unorganized, at the end of the day it costs someone money. </p><p></p><p>I would sit down with the butcher and show him the same numbers. If he can tell you why it happened then your good to go. If not, take your business elsewhere. If you really like the people your numbers will be better next time if you want to use him again. People pay attention if they know before hand that you are paying attention.</p></blockquote><p></p>
[QUOTE="texan@heart, post: 1515350, member: 32021"] KPH-kidney, pelic, and heart fat. That could sure contribute but I wouldn’t expect it to cause the difference you are seeing. I knew a guy that took a 280 lb pig in to get slaughtered and got back 260 lbs of meat. He thought he was the man until he ate some of it. Had to feed it to the dogs. It doesn’t matter if they are dishonest or unorganized, at the end of the day it costs someone money. I would sit down with the butcher and show him the same numbers. If he can tell you why it happened then your good to go. If not, take your business elsewhere. If you really like the people your numbers will be better next time if you want to use him again. People pay attention if they know before hand that you are paying attention. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Feedyard Board
Cutout weight percentages
Top