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Cattle Boards
Beef Butchering
Disappointing butcher yield
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<blockquote data-quote="Ridgefarmer63" data-source="post: 1729188" data-attributes="member: 23951"><p>I agree with you on the labor pool. Hopefully that'll change when the pandemic blows over. I disagree about the market. Most butchers are booked for six months to a year or more out. I've been in south central NH since 1964 and most the butchers are still here, unless they died. I am talking fully USDA meat house's (3 ) and many custom butchering shops. </p><p></p><p>Either way, I more n likely wouldn't do it. I am sure there are a lot of headaches involved with running a meat shop. I've heard of angry butchers that have to deal with people who don't have a clue how to cut but feel it's OK to question them in their cutting style/ quantity received. </p><p></p><p>I have thought of working part time (or work for processing trade) at a local meat house after I retire from my day job just so I know what I'm talking about instead of googling everything and thinking I'm an expert.</p><p></p><p>People..... That's why I spend most my time around cows and making hay. Rant over...</p></blockquote><p></p>
[QUOTE="Ridgefarmer63, post: 1729188, member: 23951"] I agree with you on the labor pool. Hopefully that'll change when the pandemic blows over. I disagree about the market. Most butchers are booked for six months to a year or more out. I've been in south central NH since 1964 and most the butchers are still here, unless they died. I am talking fully USDA meat house's (3 ) and many custom butchering shops. Either way, I more n likely wouldn't do it. I am sure there are a lot of headaches involved with running a meat shop. I've heard of angry butchers that have to deal with people who don't have a clue how to cut but feel it's OK to question them in their cutting style/ quantity received. I have thought of working part time (or work for processing trade) at a local meat house after I retire from my day job just so I know what I'm talking about instead of googling everything and thinking I'm an expert. People..... That's why I spend most my time around cows and making hay. Rant over... [/QUOTE]
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Disappointing butcher yield
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