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Entering Meat Market vs Barn sales
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<blockquote data-quote="goddy" data-source="post: 1294979" data-attributes="member: 3612"><p>We've been selling grass finished beef here in Central Oregon for 6 years - selling 10 - 12 per year and are at the point where most of our buyers are repeats , if not each year then every second year. We maybe sell 1 each year on Craigslist but otherwise the repeats and word of mouth. </p><p></p><p> We do on farm killing to make sure there is no stress involved - makes no sense to me to do the job right on the animal for 16 to 18 months up only to stuff up your meat quality by hauling it a couple of hours into a strange facility.Much happier to let the carcase make the journey hanging on hooks. We have a USDA exempt packing plant that does the cutting and wrapping for our customers (plus they have the butchering service and trailer). We sell by liveweight ( we have electronic scales on the property ) so the 1/4 , 1/2 or whole actually belongs to the customer at the point of slaughter.</p><p></p><p>We slaughter as they finish with no set weight in mind just the degree of finish we are looking for and they are somewhere between 16 and 18 months at a liveweight of between 1200 and 1350 lbs.</p><p></p><p>I enjoy the client interaction and have enjoyed building up loyal and happy customer base. We are slowly building our numbers towards selling 20 per year or thereabouts.</p><p></p><p>Good luck with it.</p><p></p><p>Goddy</p></blockquote><p></p>
[QUOTE="goddy, post: 1294979, member: 3612"] We've been selling grass finished beef here in Central Oregon for 6 years - selling 10 - 12 per year and are at the point where most of our buyers are repeats , if not each year then every second year. We maybe sell 1 each year on Craigslist but otherwise the repeats and word of mouth. We do on farm killing to make sure there is no stress involved - makes no sense to me to do the job right on the animal for 16 to 18 months up only to stuff up your meat quality by hauling it a couple of hours into a strange facility.Much happier to let the carcase make the journey hanging on hooks. We have a USDA exempt packing plant that does the cutting and wrapping for our customers (plus they have the butchering service and trailer). We sell by liveweight ( we have electronic scales on the property ) so the 1/4 , 1/2 or whole actually belongs to the customer at the point of slaughter. We slaughter as they finish with no set weight in mind just the degree of finish we are looking for and they are somewhere between 16 and 18 months at a liveweight of between 1200 and 1350 lbs. I enjoy the client interaction and have enjoyed building up loyal and happy customer base. We are slowly building our numbers towards selling 20 per year or thereabouts. Good luck with it. Goddy [/QUOTE]
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