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windypines
True Blue Farmgirl
4130 Posts
Michele
Bruce
Wisconsin
USA
4130 Posts |
 Posted - Aug 04 2011 : 10:52:01 AM
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different areas are going to have different prices.
you need to know how you will be buying the meat. I sell mine whole half or quarter, and it includes all processing, but it is sold by hanging weight. That is the weight the butcher goes by when charging me, and that is how I charge the customer. Hanging weight is the weight of the half of beef or pork. There is percentages of loss from hanging weight to the weight of packages you take home. Of course I can't find my papers right now that tell the amount of loss. But just because you are paying for 200 lbs, that does not mean you will be bringing home that amount. Alot of people get confused over that. I sell to mostly family, and it was 2.00 a pound hanging weight. This year that will have to go up as processing, butchering, and feed are all up. Ya I would like to make more money on the animals, but kind of hard with family.
On the plus side, you don't ever have to worry about recalls. If you know the person selling, you can usually see how the animals are raised. Knowing they were raised naturally, and humanly butchered, all means alot.
If you find a person to buy from, maybe see if they will sell you a couple different cuts, and see if you like the meat. Just my thoughts, and hopefully not too confusing.
Michele |
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Price of Meat?
