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Beef Butchering
Tipping the butcher
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<blockquote data-quote="TominTX" data-source="post: 1730152" data-attributes="member: 28120"><p>I know I'm a little late here, but wanted to put in my 2 cents. None of our inspected processors will divide quarters here. The one I primarily use would probably do it for a price, but they are so chaotic most of the time, I would be concerned that it wouldn't get split correctly. What I have opted to do is sell quarters, but not the front or rear of a half. When I sell a quarter, I sell 50% of all cuts from a side. I literally take the side and set two empty coolers or boxes and divide them "One T-bone for you, one T-bone for you, one ribeye for you, one ribeye for you... etc.." We cut our briskets in half, and the customers may get some slightly different roasts, but in the end, they get pretty equal amounts of beef.</p><p></p><p>If a customer is buying a side, we let them choose their cuts, etc. If they are buying a quarter, they get the most common cut sizes and don't get the option to choose. We only use inspected processors because we deliver all of our orders directly to the customers home.</p><p></p><p>I have found that most of the processors I have used, are very old businesses who have done things they way they have done them for multiple generations and aren't motivated by a little extra money, or even growth. They're happy doing business the same way their parents did. That seems to be working well for them today, but the market is ripe for some younger go-getters to jump in and open up some really good inspected facilities, do things right, and it will affect those older businesses eventually and hopefully the big guys too...</p></blockquote><p></p>
[QUOTE="TominTX, post: 1730152, member: 28120"] I know I'm a little late here, but wanted to put in my 2 cents. None of our inspected processors will divide quarters here. The one I primarily use would probably do it for a price, but they are so chaotic most of the time, I would be concerned that it wouldn't get split correctly. What I have opted to do is sell quarters, but not the front or rear of a half. When I sell a quarter, I sell 50% of all cuts from a side. I literally take the side and set two empty coolers or boxes and divide them "One T-bone for you, one T-bone for you, one ribeye for you, one ribeye for you... etc.." We cut our briskets in half, and the customers may get some slightly different roasts, but in the end, they get pretty equal amounts of beef. If a customer is buying a side, we let them choose their cuts, etc. If they are buying a quarter, they get the most common cut sizes and don't get the option to choose. We only use inspected processors because we deliver all of our orders directly to the customers home. I have found that most of the processors I have used, are very old businesses who have done things they way they have done them for multiple generations and aren't motivated by a little extra money, or even growth. They're happy doing business the same way their parents did. That seems to be working well for them today, but the market is ripe for some younger go-getters to jump in and open up some really good inspected facilities, do things right, and it will affect those older businesses eventually and hopefully the big guys too... [/QUOTE]
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