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How to get angus ready for butcher
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<blockquote data-quote="Bobg" data-source="post: 397398" data-attributes="member: 2132"><p>GoodValley,</p><p></p><p>The way I do mine is the buyer pays me for the hanging weight and then pays the butcher for the cut and wrap. From everything that my butcher tells me that's the only way to do it and not get in trouble with the state. I'm in eastern WA so it should apply on the west side too. Your lucky getting $2.95, I'm pretty much topped out at $1.80 hanging weight. Don't think I'm going to be doing it much longer if I can't make much more.</p><p></p><p>Bobg</p></blockquote><p></p>
[QUOTE="Bobg, post: 397398, member: 2132"] GoodValley, The way I do mine is the buyer pays me for the hanging weight and then pays the butcher for the cut and wrap. From everything that my butcher tells me that's the only way to do it and not get in trouble with the state. I'm in eastern WA so it should apply on the west side too. Your lucky getting $2.95, I'm pretty much topped out at $1.80 hanging weight. Don't think I'm going to be doing it much longer if I can't make much more. Bobg [/QUOTE]
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How to get angus ready for butcher
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