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Details on how to implement a freezer beef program?
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<blockquote data-quote="jkwilson" data-source="post: 616025" data-attributes="member: 969"><p>1. I feed a 12% finishing ration and free-choice hay. About 2.5% of their body weight.</p><p>2. Calve in January and Feb, wean late summer, butcher during the following summer.</p><p>3. ~1200lbs, but it would depend on the animal</p><p>4. Price varies from year to year. I usually check with the sale barn and price it so the whole will yield me 25% more than the mid-upper end at the sale barn. Not worth my time collecting etc. without a premium.</p><p>5. I get paid between the time I drop it at the locker and the time they pick it up based on the weight at the locker when I drop it off.</p><p>6. After the first few years, we don't need to advertise. Word of mouth and repeat business accounts for all our sales. At first, we ran newspaper ads and hung signs on a few bulletin boards.</p><p>7. We'll sell quarters, but we encourage people to split halves since the meat is better in the hind quarter.</p><p>8. Customers take care of cuting orders, since we are selling live animals. Selling meat requires inspections etc. that are more trouble.</p><p>9. We drop an animal off at the locker, and they pick up the meat.</p><p>10. We don't vaccinate after calfhood since it's a closed lot and they don't encounter any other animals before the locker. We advertise minimal drugs/thereputic drugs only.</p><p>11. We do mostly steers, but will finish heifers if we have commitments for the meat. We try to have most of the meat spoken for around February so we don't raise many extras. We usually have one or two extras, and if we don't get them sold we either keep the meat ourselves or sell it at the sale barn.</p><p>12. We get about 68% of the live weight as hanging weight. Don't know how much packaged meat that translates to.</p></blockquote><p></p>
[QUOTE="jkwilson, post: 616025, member: 969"] 1. I feed a 12% finishing ration and free-choice hay. About 2.5% of their body weight. 2. Calve in January and Feb, wean late summer, butcher during the following summer. 3. ~1200lbs, but it would depend on the animal 4. Price varies from year to year. I usually check with the sale barn and price it so the whole will yield me 25% more than the mid-upper end at the sale barn. Not worth my time collecting etc. without a premium. 5. I get paid between the time I drop it at the locker and the time they pick it up based on the weight at the locker when I drop it off. 6. After the first few years, we don't need to advertise. Word of mouth and repeat business accounts for all our sales. At first, we ran newspaper ads and hung signs on a few bulletin boards. 7. We'll sell quarters, but we encourage people to split halves since the meat is better in the hind quarter. 8. Customers take care of cuting orders, since we are selling live animals. Selling meat requires inspections etc. that are more trouble. 9. We drop an animal off at the locker, and they pick up the meat. 10. We don't vaccinate after calfhood since it's a closed lot and they don't encounter any other animals before the locker. We advertise minimal drugs/thereputic drugs only. 11. We do mostly steers, but will finish heifers if we have commitments for the meat. We try to have most of the meat spoken for around February so we don't raise many extras. We usually have one or two extras, and if we don't get them sold we either keep the meat ourselves or sell it at the sale barn. 12. We get about 68% of the live weight as hanging weight. Don't know how much packaged meat that translates to. [/QUOTE]
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