We do one or 2 occasionally for hamburger. We do cut out the loin (filet) and grind the rest, most all the time. If you figure that you are going to clear around 1200 after expenses, how would it not be worth it? $5/lb hamburger is fair compared to store prices here. If they pack it in 1 lb packages, and you basically have it sold, then how can that not be a fair thing? We figure that if we make 1 1/2 to 2 x what she brings at the market, then it is worth it. Plus, it gives you some more exposure to get people to want some more "better" beef.... like a quarter or a half???? Actually, doing all hamburger, you have less aggravation than if you have to deal with helping people make decisions about what cuts, how thick for the steaks....etc and so forth.
Cull prices here are in the 40's.... at $.50 a 1200 lb cow is $600 less the commission but for round figures say 600.... how much extra work is taking it to be done in all hamburger.... You still have to transport it to a destination....so picking up the meat is extra time....tell the people they have to either take delivery and pay for it on your way home from the plant.... or come pick it up.
If we could sell 6 a year for hamburger, we would do it in a heartbeat.