Question for those that sell butchered beef?

[unioncreek]

I have been selling quarters and halves of beef when I have it available, but I'm starting to sell quite a bit more. I've been charging the same for either a front or rear quarter. Does anyone charge more for either quarter or do you price it the same?

Thanks,
Bobg

[Christiaan]

I only sell mixed halves and quarters, so that issue has never come up. I sell for $5/lb hanging plus slaughter and c&w.

[travlnusa]

I stick to whole and halves. If a customer wants a quarter, they need to find a buyer to share a half with.

I started this to make my life easier, but ended up having it net me more customers.

[65284]

Your are either getting overpaid for your front quarters or underpaid for the hind quarters. The hind quarters have the most valuable cuts and are worth more. You should call a local locker plant and price front and hind quarters that will give you an idea of what the price differential should be.

[travlnusa]

Most places I have seen selling quarters are selling them as a "mixed quarter", meaning you are getting 1/2 of the front cuts, and the other half of the cuts are from the rear.

[francismilker]

I stick with whole or 1\2 as well. It's easier to get an unhappy customer when you split it up so much. Sometimes they think they should have the right to hand pick the cuts they want and leave the hamburger with you. I sell it by the lb. hanging and they pay for the processing. That way, they can choose their own preference on the cutting order.