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Entering Meat Market vs Barn sales
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<blockquote data-quote="Ebenezer" data-source="post: 1295437" data-attributes="member: 24565"><p>It is easy, once you get past the red tape, to sell a few whatevers (steers, cows, lambs, hogs) and if you get a handle on costs quick enough you can make some money. But there is a difference, a big difference, in making some money and making a living. If you don't budget advertising and outreach in the profit side then you will limit out on audience pretty quickly. If you advertise successfully yet cannot meet the growing demand with quality and acceptable product then you suddenly turn away customers. You really need more product than customers to keep that from happening. Then you need to budget in the loss on those unsold units or find a profitable alternative to move them. In the real world, most livestock producers are keyed to livestock rather than product sales and that might be the time limitation, too. But you probably already know all of this.</p><p></p><p>The one thing on the pictures of products: all have excess seam fat. If the buyer is buying a carcass, half or quarter on weight they will eventually think that someone is stealing part of their meat unless the processor shows them the pile of trimming that come from the breakdown of the carcass. To get 0.25" trim on a carcass that fat, I would bet that trimmings (excess fat) would average over 140 pounds per carcass. Either that goes into deer burger at no cost to the processor or goes into the grind on a lean cow for better hamburger. But there is a lot of shrink and a hard grilling process (high flaming and flare ups) for excessively fat cuts. Overall, it will produce greasy meals and high numbers of empty calories. For the forage system these cattle are using, the cattle do not have enough growth or muscling to match to the forages and thus are getting hog fat. Just an observation or two.</p></blockquote><p></p>
[QUOTE="Ebenezer, post: 1295437, member: 24565"] It is easy, once you get past the red tape, to sell a few whatevers (steers, cows, lambs, hogs) and if you get a handle on costs quick enough you can make some money. But there is a difference, a big difference, in making some money and making a living. If you don't budget advertising and outreach in the profit side then you will limit out on audience pretty quickly. If you advertise successfully yet cannot meet the growing demand with quality and acceptable product then you suddenly turn away customers. You really need more product than customers to keep that from happening. Then you need to budget in the loss on those unsold units or find a profitable alternative to move them. In the real world, most livestock producers are keyed to livestock rather than product sales and that might be the time limitation, too. But you probably already know all of this. The one thing on the pictures of products: all have excess seam fat. If the buyer is buying a carcass, half or quarter on weight they will eventually think that someone is stealing part of their meat unless the processor shows them the pile of trimming that come from the breakdown of the carcass. To get 0.25" trim on a carcass that fat, I would bet that trimmings (excess fat) would average over 140 pounds per carcass. Either that goes into deer burger at no cost to the processor or goes into the grind on a lean cow for better hamburger. But there is a lot of shrink and a hard grilling process (high flaming and flare ups) for excessively fat cuts. Overall, it will produce greasy meals and high numbers of empty calories. For the forage system these cattle are using, the cattle do not have enough growth or muscling to match to the forages and thus are getting hog fat. Just an observation or two. [/QUOTE]
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