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Details on how to implement a freezer beef program?
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<blockquote data-quote="donnaIL" data-source="post: 616987" data-attributes="member: 37"><p>1. What do you feed and how much do you feed during the finishing process? <strong>corn with cattle grower mix, 12%. We start feeding them as soon as they will eat and work them up to 2% of body weight</strong></p><p>2. How long does it take to finish them after weaning?<strong>occasionally they finish at 15 months, but usually 18 months</strong></p><p>3. What weight are you trying to obtain?<strong>1200lbs, we usually get close last ones I estimate were 1100</strong></p><p>4. What is the going price for freezer beef in your area?<strong>$1 lb on the hoof, see some advertised at $2. The local processor sells sides of beef for $2.10 lb and that includes the processing (which is $.40 hanging lbs and $25 kill fee per animal). I look up the market prices on hanging beef and use those figures, our price it usually real close to the processors price. </strong></p><p>5. When do you get paid?<strong>we work with customers, usually before they pick up beef</strong></p><p>6. How do you advertise?<strong>word of mouth</strong></p><p>7. Do you sell halfs or do you sell quarters as the smallest size?<strong>we sell whole, half or quarter..our processor will divide the halves so that each customer that gets a quarter gets meat from the hind quarters and the chuck</strong></p><p>8. Do you have your customers work with the processor to order the cuts they want or do you take the cutting orders?<strong>I usually give first time buyers the list of cuts, and some suggestions. </strong></p><p>9. Do you deliver to the customer or do you require them to pick it up from the processor?<strong>done both, but 90% of time the customer wants to pick it up, also they pay the processor directly</strong></p><p>10. What kind of vaccinations or other special health protocals are you doing during the finishing process, if any? <strong>we worm in fall and spring, give a tetanus when we band and treat illness as needed. Our customers want natural beef with no hormones or antibiotics, our small herd is closed and we raise our own calves to feed out.</strong></p><p>11. Do you finish just your steers or are you finishing your heifers as well? <strong>We have been retaining hefiers, but am feeding one out this year, ate a heifer a couple years ago and was very good. Next year we will feed out or sell all calves.</strong></p><p>12. If you take a 1000 lb steer in for processing, about how many pounds of freezer beef are you getting from that steer? <strong>Ours are usually a bit bigger, usually 225 to 250 lbs per side, the hanging weights are usually between 340-400lbs per side</strong></p><p></p><p></p><p></p><p></p><p>We find that 1,2,4,and 7 are the most important...everyone that we have sold beef to had to purchase a freezer the first time and they didn't mind. They also want to eat TBones and Sirloins and don't want to pay grocery prices. We don't advertise and usually when friends hear that we have dropped off a couple to be processed we have more people inquire than we have available. Also we have regular yearly customers--once you have fresh beef it is really hard to go back to supermarket beef.</p></blockquote><p></p>
[QUOTE="donnaIL, post: 616987, member: 37"] 1. What do you feed and how much do you feed during the finishing process? [b]corn with cattle grower mix, 12%. We start feeding them as soon as they will eat and work them up to 2% of body weight[/b] 2. How long does it take to finish them after weaning?[b]occasionally they finish at 15 months, but usually 18 months[/b] 3. What weight are you trying to obtain?[b]1200lbs, we usually get close last ones I estimate were 1100[/b] 4. What is the going price for freezer beef in your area?[b]$1 lb on the hoof, see some advertised at $2. The local processor sells sides of beef for $2.10 lb and that includes the processing (which is $.40 hanging lbs and $25 kill fee per animal). I look up the market prices on hanging beef and use those figures, our price it usually real close to the processors price. [/b] 5. When do you get paid?[b]we work with customers, usually before they pick up beef[/b] 6. How do you advertise?[b]word of mouth[/b] 7. Do you sell halfs or do you sell quarters as the smallest size?[b]we sell whole, half or quarter..our processor will divide the halves so that each customer that gets a quarter gets meat from the hind quarters and the chuck[/b] 8. Do you have your customers work with the processor to order the cuts they want or do you take the cutting orders?[b]I usually give first time buyers the list of cuts, and some suggestions. [/b] 9. Do you deliver to the customer or do you require them to pick it up from the processor?[b]done both, but 90% of time the customer wants to pick it up, also they pay the processor directly[/b] 10. What kind of vaccinations or other special health protocals are you doing during the finishing process, if any? [b]we worm in fall and spring, give a tetanus when we band and treat illness as needed. Our customers want natural beef with no hormones or antibiotics, our small herd is closed and we raise our own calves to feed out.[/b] 11. Do you finish just your steers or are you finishing your heifers as well? [b]We have been retaining hefiers, but am feeding one out this year, ate a heifer a couple years ago and was very good. Next year we will feed out or sell all calves.[/b] 12. If you take a 1000 lb steer in for processing, about how many pounds of freezer beef are you getting from that steer? [b]Ours are usually a bit bigger, usually 225 to 250 lbs per side, the hanging weights are usually between 340-400lbs per side[/b] We find that 1,2,4,and 7 are the most important...everyone that we have sold beef to had to purchase a freezer the first time and they didn't mind. They also want to eat TBones and Sirloins and don't want to pay grocery prices. We don't advertise and usually when friends hear that we have dropped off a couple to be processed we have more people inquire than we have available. Also we have regular yearly customers--once you have fresh beef it is really hard to go back to supermarket beef. [/QUOTE]
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