Homesteading Forum banner
1 - 1 of 7 Posts

· Registered
2,056 Posts
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.
1 - 1 of 7 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.