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selling beef directly to customer
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<blockquote data-quote="Susie David" data-source="post: 375219" data-attributes="member: 1744"><p>Alot of posts in the past on this subject.</p><p></p><p>We sell "shares" in live animals and broker the processing for our customers. This method by-passes the inspection requirement because the folks are in essance slaughtering their own animal</p><p>We charge $2.15 per pound hanging and the customer pays cut & wrap and a share of the slaughter. This is for on farm slaughter using a WA State Inspected Slaughter Operator.</p><p></p><p>We also sell USDA inspected beef by the cut...ground beef sells for $4.50 per pound and Porterhouse fetches $13.50.</p><p>We put together a "split half" package which is 120# of cuts from the north and south ends of the steer and get $450.00</p><p>for this paskage.</p><p></p><p>Customer education is critical to success....the folks need to know that there is just so many cuts on a animal i.e. the steer only has eight Porterhouse and that there will be approxmately 50% ground beef and the type of cuts will effect the percentage of fat in the ground beef. We always cut short ribs to reduce the fat and I like them anyway.</p><p></p><p>Calaulate your investiment in the animals, don't skip over the little things like fuel and labor. I see folks practically giving beef away...I suppose it is allright to be nice to your family and friends but we're in the business of selling beef and every penny spent on the animal needs to come home and bring a nickle with him. We start the account at conception and end it when the meat packages are delivered.</p><p></p><p>And that's my two bits worth...asked for or not! </p><p>Dave Mc</p></blockquote><p></p>
[QUOTE="Susie David, post: 375219, member: 1744"] Alot of posts in the past on this subject. We sell "shares" in live animals and broker the processing for our customers. This method by-passes the inspection requirement because the folks are in essance slaughtering their own animal We charge $2.15 per pound hanging and the customer pays cut & wrap and a share of the slaughter. This is for on farm slaughter using a WA State Inspected Slaughter Operator. We also sell USDA inspected beef by the cut...ground beef sells for $4.50 per pound and Porterhouse fetches $13.50. We put together a "split half" package which is 120# of cuts from the north and south ends of the steer and get $450.00 for this paskage. Customer education is critical to success....the folks need to know that there is just so many cuts on a animal i.e. the steer only has eight Porterhouse and that there will be approxmately 50% ground beef and the type of cuts will effect the percentage of fat in the ground beef. We always cut short ribs to reduce the fat and I like them anyway. Calaulate your investiment in the animals, don't skip over the little things like fuel and labor. I see folks practically giving beef away...I suppose it is allright to be nice to your family and friends but we're in the business of selling beef and every penny spent on the animal needs to come home and bring a nickle with him. We start the account at conception and end it when the meat packages are delivered. And that's my two bits worth...asked for or not! Dave Mc [/QUOTE]
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