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Glad to hear it, great marketing. When you have a great product customers will come back. The hard part is getting customers to try product, free does work by the looks.

I've got a side going on to smoke tomorrow. Dry rub and dark maple syrup. Pecan smoke.
 

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Glad to hear it, great marketing. When you have a great product customers will come back. The hard part is getting customers to try product, free does work by the looks.

I've got a side going on to smoke tomorrow. Dry rub and dark maple syrup. Pecan smoke.
Question - is it normal to pay price per pound on a live animal before butchering? I just bought half a pig and paid $4 per pound but am really paying MUCH more per pound for actual meat....i thought I was paying $4 per pound of meat.
 

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Discussion Starter #5
The way animals are typically sold is by the pound hot hanging weight at slaughter after gutting and just before entry into the cooler. The slaughterhouse has a scale on the rail just before the cooler door to take this measurement. Then sales are hot hanging weight + processing + delivery. That's the traditional way.

But there are lots of people doing it different ways.

Some people sell live weight - this is typical for auctions or if you're selling to the slaughterhouse.

Some people sell by the cuts - this is how we sell retail and wholesale for parts of the pig as opposed to carcasses and half carcasses.

Some people bundle the processing into the price. This might be done in any combination of the various processing costs: slaughter, cut & wrap, sausage making, smoking, etc.

Some people bundle the delivery into the price.

Some people do it other ways.

With scald & scrape which is what we get the yield from a live weight (LW) to hanging weight (HW) is about 72% which is primarily the loss of the gut:

HW = 72% LW

If the pigs are skinned the yield is a little lower.

Yield from hanging weight to commercial cuts (CC) depends on how you have the cutting done (bones, fat trim) so:

CC = 67% HW

How you have the pig cut and what you choose to use will make a big difference there.

-Walter
 

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...or "How I gave away 600 lbs of pork & 60 lbs of porchetta in three hours."

Thought folks might find this story interesting...

http://sugarmtnfarm.com/2017/10/04/free-meat-success-in-montpelier/

Bit of marketing that worked.

Free pork give away worked for me a few times. I have had folks come by wanting 250 lb. butched hog. I tell them i butcher 100 lb. -160 lb. roasters and 400 lb. plus butcher hogs. i gave a few of these people free very large pork chops to take home with them for samples. Later all of these people called back and order the big butcher hogs. Two of them take a hog each fall. Paids to be nice to customers.
 

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The way animals are typically sold is by the pound hot hanging weight at slaughter after gutting and just before entry into the cooler. The slaughterhouse has a scale on the rail just before the cooler door to take this measurement. Then sales are hot hanging weight + processing + delivery. That's the traditional way.
When we sell cows we go by price per pound of hanging weight. We also have someone who comes out to the farm to kill and quarter the cow, we also pass his fee along to the person buying the cow, or split the fee if the cow is being split.

We don't deliver, we sell locally and have it processed locally, the customer picks up the meat directly from the processor, who also collects the fee for the man who kills and delivers the animal to the processor.
 
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