How do you figure out prices for cuts of meat/butcher lamb

[Old Mission]

Trying to figure out how to price my butcher lambs and cuts I have in the freezer (processed by USDA approved facility)
The auction prices in my area are usually for bottom of the barrel feedlot lambs which I am not even 'competing' with that. We grow organically, grass fed, free range, grain free Katahdins. How do you figure out your prices depending on the time of year cause I know it fluctuates a lot. I am not about charging ridiculous prices, but I know what we grow is better then what is at the local auction. I sell live lambs for ethnic buyers, whole lambs that I take to have processed and also cuts that I already have in the freezer.


Stephanie

[Somerhill]

If you have grocery stores in the area that sell lamb, check their prices. That will give you a place to start. I see you already understand that your product should demand a premium.
Then weigh your lamb cuts and record how many pounds of each type meat you have so you get an idea of how much lamb you will be getting from each one butchered.

Then price the cuts, and multiply out to see what your gross sales will be at these prices. Subtract your butcher fees, and remember the cost of fuel to deliver and pick up the meat. Once you do this - are you satisfied with the gross profit you are left with? Make sure its enough profit to make it worth all the extra effort you have gone to over and above just taking the lamb to the auction barn and selling it there. If not, revisit your pricing structure and make adjustments.

Lisa
http://somerhillfarm.blogspot.com

[Ross]

What Lisa said but I'll add some things to remember. Boned and rolled shoulder is certainly worth more than bone in (of course) but it also sells better. Shanks sell remarably well so you should have them seperate. Loin is your premium cut and it sells as chops or a rack or a crown roast even. Ground lamb is the cheapest per pound with stewing meat, and it out sells stewing meat too. Legs sells as steaks too in summer at a bit of a premium which is good because leg is one of the cheaper cuts. Older sheep make terrific sausage and pepperettes.

[Somerhill]

Thanks for the pointers, Ross. I sell chops, boneless leg rolls, leg steaks, shoulder rolls, shanks, ground lamb, stew meat pieces, and have the loin cut into kabob cubes. Interestingly, I seldom have any one cut of meat left over. Once in a while I'll run a special on something I have extra of, or even better, do samples and provide the recipe. Sampling is the most effective at encouraging people to buy a certain cut of meat. :^)
Lisa
http://somerhillfarm.blogspot.com

[Ross]

My butcher suggested getting kabob meat out of the leg to preserve the premium on loin cuts. Lamb sells its self here but we used to do samples of pepperettes for fun. Nice to be nice kinda deal!