My grandpa, two uncles, and my father were meat cutters/butchers. I grew up around the meat business so I can tell you what I was taught. If you went to town and only bought what cuts were on sale, and only on sale, you could never raise a animal that cheap. Most stores have what is called a lost leader. This is something on sale at a price less than what it cost the store to offer it. They lose money on this item, but hope you will buy other things while in the same store that they can make a profit on. Anytime you have a whole animal ground into burger you will get charged more for processing than if you got the standard cuts. It all has to do with labor. Takes more time to bone out a whole beef than cut it up. Dad always said on English beef to use a simple rule of thumb for easy figuring. You lose 50% of its weight when hanging on the rail. You lose 50 again after you bone and cut it up. If you keep the heart, liver, tongue, soup bones, and ox tail you can yield a little better. This isn't exact math, but really easy numbers to remember. Holsteins you always lose more from live to box weight than Angus. I helped my Dad do hundreds and hundreds of farm kills.30 min. per pig, 45 min. for a beef. Dad was a man who was looking at his watch always so it became a game to see how long it took. Dad said he would break down and cut n bone out 1 head of beef each 8-9 hour work day while waiting on customers at the meat case. He said that cutting custom beef up during the day was a good money maker for the store. That extra 3 1/2 to 400 bucks per head each day wasnt bad money. He also said if he didn't have to wait on customers and was a little younger he knew he could cut n bone 1 1/2 head, maybe two each day. I did have a complete processing facility here on our farm years ago, but when Dad got old I had my fingers in to many pies so I sold it off. Prices for Kill, Cut and wrap have went up in the last 10 years. Al
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Today's Featured Article - Women and Tractors - More Views From the Farmer's Wife - by Teri Burkholder. The top ten reasons why the judges wouldn't let you participate in the stock antique tractor pull: Hey, this is stock! It came with that V8 in it! That "R" on my tires stands for "really old" not radial! Blue gas? We thought it was a pretty color! What wire hooked to my throttle?
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