Hpacres440p
Well-known member
Some
Sometimes it just takes an organizing middleman...
Sometimes it just takes an organizing middleman...
What kind of problems did you have dealing with people ? Ever have any back out at the last minute ?Over the years I have done a lot of direct sales. Started with the first one I raised while in grade school. By the time I graduated from high school I had done enough to pay for my first two years of college. I always sold halves and quarters. The ones I did as a high school senior I got $0.73 a pound hanging. The last year I put an effort into it was 2012. I got $3.00 a pound. That year I did 18 steers. For me the biggest hassle was dealing with the people. Not everyone you deal with will be happy.
Handful of years ago I added a couple new customers,1 backed out on a 1/2. Ever since I've collected a nonrefundable deposit.What kind of problems did you have dealing with people ? Ever have any back out at the last minute ?
Back out, Try to pay less than the agreed on price, wanted grass fed late in the season and then complained on quality........... I had a job where I dealt with people all the time. I don't raise cattle so I can deal with more people.What kind of problems did you have dealing with people ? Ever have any back out at the last minute ?
I kind of understand some how to grain finishing but how do you grass finish one ? Outside of keeping the beef on good grass until it is ready for butcher is there anything else you do to finish it for butcher ?Back out, Try to pay less than the agreed on price, wanted grass fed late in the season and then complained on quality........... I had a job where I dealt with people all the time. I don't raise cattle so I can deal with more people.
I am on the hook for 1/4 of one right now. First time but it was a new customer. Oh well, I usually have room for a 1/4 in my freezer.I kind of understand some how to grain finishing but how do you grass finish one ? Outside of keeping the beef on good grass until it is ready for butcher is there anything else you do to finish it for butcher ?
getting a deposit
prepare your customers up front to what around about the dollar amount will be
a guesstimate of how many pounds of meat to expect
All good advicemake it understood that all that is just an estimate.
You usually need to coach a new customer when placing an order with the butcher. They need to understand what cuts are available. The butcher will usually lead them through the order process but most people aren't realistic about what comes out of a cow....
They probably know it as a 'minute steak' since that's how it's usually referred to on US TV.One thing I've noticed is that younger customers don't know how to cook and have never heard of cube steak and no idea what to do with a roast. Once they get half a cow in the freezer they have to learn.
True, and some of that depends on the capabilities of a butcher.They need to understand what cuts are available
I am still new to cattle. Some of you have spent a lifetime in this business, and have forgot more than I will ever know. I have now sold five calf crops.
Many of you know my opinion of how the cattle business is run. I think the deck is stacked very heavily against us. The processors own the market, they control the market as much as one can.
I have done everything I can do to keep operating expenses down. I do not include capital costs, or land in my profit loss calculation. I have sold at every weight class to feel out the market.
Feeder cattle are about $153 right now. 400# sells for $612.
Live cattle are $116. 1,000# sells for $1,160.
I can get $3.50 per pound hanging weight. 600# hanging sells for $2,100
Sure I do a little more work, but not much. Of course my expenses are a little higher, again, not that much.
I can make money selling freezer beef. The processors know that. They will do everything than can to squash small processing facilities to keep me down, and themselves up.
We need lots of new small processing plants brought online.
Did the bill not pass here in Arkansas allowing us to sale without usda inspection within state lines? I thought it had passed.Decide who your customer is.
For example
Grass Finished
Grain Finished
Halves/Wholes/Quarters/ By the piece
Find a processor (good luck)
I aim for 1,000 pounds
I carry
The buyer pays for processing
Big bucks, like $400 to $500 per square foot
Here a guy that does deer is called a custom processor, and can do hogs, beef, etc. They can only process for the owner of the animal. No by-the-piece sales, the opposite of a USDA processor.
This guy in NC has it nailed
harrisrobinette.com
www.harrisrobinette.com
They passed a law for state inspection. They did not provide any funding.Did the bill not pass here in Arkansas allowing us to sale without usda inspection within state lines? I thought it had passed.