I'm butchering 2 and selling one. How much would you charge

Discussion in 'Pigs' started by cARRIE, Oct 8, 2003.

  1. cARRIE

    cARRIE Active Member

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    What would you sell it at a pound? It costs us about 75 cents a pound. This is with the killing and wrapped. I fed it all fresh stuff. I was going to sell it for $1.29 lb. This is wrapped and delivered. thanks cARRIE
     
  2. bumpus

    bumpus Well-Known Member

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    Be careful in most states it is against the law to sell pork this way, all ready butchered.

    Most people sell the hog alive and let the person who buys it do the butchering, which is not against the law.

    Don't know about your state.

    Sounds like this would be a far price.
     

  3. Cornhusker

    Cornhusker Unapologetically me Supporter

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    When I used to raise pigs, I would sell them at the Omaha price the day I took them to the packers. I would tack on the butchering fees and of course the customer would get the meat cut and packed to their specs. That way, you have a licensed and inspected packer doing the butchering so there's no legal worries.
     
  4. okgoatgal2

    okgoatgal2 Well-Known Member

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    hmmm. my friend charges 140 for a ready to butcher pig, and the buyer pays for the butchering (around 100 for a 250lb pig), too.
     
  5. WalterZ

    WalterZ Member

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    We sell ours for $2.00 to $2.50 a pound based on the packaged weight. This includes the costs for taking the hog to the butcher, butchering to the customer's specs and curing. All the customer has to do is pick it up at the butcher's.

    If someone just wants to buy the hog live at the farm and butcher it themselves, I charge $325.00 for a 260 pound hog.

    Hope this helps,
    Walter
     
  6. Terri

    Terri Singletree Moderator Staff Member

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    Carrie, any chance you live within driving distance of Kansas City, Kansas? I wouldn't mind half a pig at that price at all!!!!!!
     
  7. Ken Scharabok

    Ken Scharabok In Remembrance

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    This isn't precise, but it can give you a pretty good idea of the retail value of your pork.

    Go to your local supermarket get the price for shoulder and rear leg ham (sometimes called Boston Butt). Find the average weight per pound.

    Now consider that about 50% of the liveweight of the hog will be in the four primal cuts: the ham, loin, picnic shoulder and Boston butt. These cuts make up 3/4 of the value of the entire carcass. (Source: The Stockman's Handbook.)

    Say the average cost of the hams is $2.00 and your liveweight is 260 pounds.

    260 times .5 = 130 x $2.00 or $260. That is, a 260 pound live hog should produce about $260 worth of retail hams if the ham averages $2.00 per pound.

    To calculate the total you need to factor in the 3/4 value. $260 divided by .75 = $356.67. Thus, the 260 pound liveweight hogs should produce about $350 or so of retail value in all forms of pork, resulting in a retail value of $1.35 per pound liveweight.

    Remember that when you take your hogs into the livestock market and see them sell for maybe $.30 to $.40 per pound.

    Bear in mind your pork should sell at a premium to supermarket pork since you can guarantee the source and what it had been fed and medicated with.

    Ken S. in WC TN