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Details on how to implement a freezer beef program?
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<blockquote data-quote="Bez+" data-source="post: 618042" data-attributes="member: 6797"><p>I would have to say it depends.</p><p></p><p>How do they want it cut?</p><p></p><p>How fat was the animal?</p><p></p><p>And so on.</p><p></p><p>We have been doing this for a lot of years - going up and down in size as we travel through life - downsizing for the next couple of years as I live far away from the farm and wife is forced to do the work while I am away.</p><p></p><p>We generally look at 65% as an average hanging on the rail weight - which is what we sell at.</p><p></p><p>We sell at all different weight sizes and we generally sell at $2.75 a pound rail weight - and kill under 900 - 1000 pounds almost all the time. </p><p></p><p>Time all is said and done you can on the average - predict something in the vicinity of 430 - 525 total pounds going into the freezer after de-boning, cutting, grinding and trimming and so on and animal that killed at about 800 - 1000 pounds live weight. So most families have room in their small apartment sized freezer for their half</p><p></p><p>My premium on the smaller animals is not 5 cents - that was just a little joke. We sell to make money.</p><p></p><p>We pay for cut and wrap - we pay the kill fee. We are one stop shop - we do it all for you and you pay us to do it.</p><p></p><p>Do not sell 1/4's and do not kill until the money is in the bank and both halves are sold - got that T-shirt. Trust me - do not do it - too expensive and you have to store it. Or pay storage.</p><p></p><p>We are not cheap and we sometimes tell people no deal.</p><p></p><p>We do not undercut the stores - we beat them on quality - and we have return business. </p><p></p><p>You want a bargain - I tell them to go to wally world and eat something from heaven only knows where. You want cheap - then I do not want to deal with you - there are bargain stores out there - if you want something from Argentina or Mexico go there.</p><p></p><p>You get into a price / bidding contest with a store, or your neighbours you just hurt the business. If a potential client walks away - in the end that was probably a good thing. You did not need the hassle.</p><p></p><p>Go and buy the exact same cuts in the amounts you have - if you can walk out of the store with a prime rib roast, 4 T bones, a couple of rib steaks, some stewing beef and some good burger for under a 100 bucks I would be surprized. Easy to put 200 dollars of beef in a couple of plastic grocery bags.</p><p></p><p>Client averages somewhere around 3.60 a pound on the final take home beef and has exactly what they want and they know everything about the animal - we will even let them watch the kill and clean process if they want - one client demands to be there and he marks the carcass to be sure it is his - he will come for cutting as well. </p><p></p><p>Picky? Yup - but the custom slaughter house has received a lot of additional business from him so they tolerate it.</p><p></p><p>Do not undersell yourself.</p><p></p><p>You can persue both - but quality will bring them back.</p><p></p><p>If you buy at retail price and sell at wholesale price you are a price taker - be a price maker and go after the quality market.</p><p></p><p>Put a couple of small ads in the largest city newspapers - you will get calls - treat them right on the telephone and they will come out. Tell them the coffee is free.</p><p></p><p>Any friend asks you for a break in the price tell him no problem - just come out to the farm and work with me for a week on the fences and feeding and haying and you will look at it.</p><p></p><p>You do the work - you set the price.</p><p></p><p>There are literally books written on this subject in CT - search the tens of thousands of pages on this information right on this site - it all comes back to quality or price. In fact I have gone through this with a lot of people in this site.</p><p></p><p>It is late and I am tired -we are 7 hours ahead of you and it is now very late here. </p><p></p><p>Finally - give - yes give one or two away every Christmas - we do - and it comes back in spades. Take a drive to friends and neighbours who do not have as much as you do - pass it out. </p><p></p><p>Have a good one.</p><p></p><p>Bez+</p></blockquote><p></p>
[QUOTE="Bez+, post: 618042, member: 6797"] I would have to say it depends. How do they want it cut? How fat was the animal? And so on. We have been doing this for a lot of years - going up and down in size as we travel through life - downsizing for the next couple of years as I live far away from the farm and wife is forced to do the work while I am away. We generally look at 65% as an average hanging on the rail weight - which is what we sell at. We sell at all different weight sizes and we generally sell at $2.75 a pound rail weight - and kill under 900 - 1000 pounds almost all the time. Time all is said and done you can on the average - predict something in the vicinity of 430 - 525 total pounds going into the freezer after de-boning, cutting, grinding and trimming and so on and animal that killed at about 800 - 1000 pounds live weight. So most families have room in their small apartment sized freezer for their half My premium on the smaller animals is not 5 cents - that was just a little joke. We sell to make money. We pay for cut and wrap - we pay the kill fee. We are one stop shop - we do it all for you and you pay us to do it. Do not sell 1/4's and do not kill until the money is in the bank and both halves are sold - got that T-shirt. Trust me - do not do it - too expensive and you have to store it. Or pay storage. We are not cheap and we sometimes tell people no deal. We do not undercut the stores - we beat them on quality - and we have return business. You want a bargain - I tell them to go to wally world and eat something from heaven only knows where. You want cheap - then I do not want to deal with you - there are bargain stores out there - if you want something from Argentina or Mexico go there. You get into a price / bidding contest with a store, or your neighbours you just hurt the business. If a potential client walks away - in the end that was probably a good thing. You did not need the hassle. Go and buy the exact same cuts in the amounts you have - if you can walk out of the store with a prime rib roast, 4 T bones, a couple of rib steaks, some stewing beef and some good burger for under a 100 bucks I would be surprized. Easy to put 200 dollars of beef in a couple of plastic grocery bags. Client averages somewhere around 3.60 a pound on the final take home beef and has exactly what they want and they know everything about the animal - we will even let them watch the kill and clean process if they want - one client demands to be there and he marks the carcass to be sure it is his - he will come for cutting as well. Picky? Yup - but the custom slaughter house has received a lot of additional business from him so they tolerate it. Do not undersell yourself. You can persue both - but quality will bring them back. If you buy at retail price and sell at wholesale price you are a price taker - be a price maker and go after the quality market. Put a couple of small ads in the largest city newspapers - you will get calls - treat them right on the telephone and they will come out. Tell them the coffee is free. Any friend asks you for a break in the price tell him no problem - just come out to the farm and work with me for a week on the fences and feeding and haying and you will look at it. You do the work - you set the price. There are literally books written on this subject in CT - search the tens of thousands of pages on this information right on this site - it all comes back to quality or price. In fact I have gone through this with a lot of people in this site. It is late and I am tired -we are 7 hours ahead of you and it is now very late here. Finally - give - yes give one or two away every Christmas - we do - and it comes back in spades. Take a drive to friends and neighbours who do not have as much as you do - pass it out. Have a good one. Bez+ [/QUOTE]
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