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Private selling beef
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<blockquote data-quote="@dlm" data-source="post: 6726456" data-attributes="member: 120162"><p>[USER=46764]@buttercup[/USER] , I do a few lambs but whilst very profitable mainly only to keep friends and family happy, do an odd beast for similar reasons. If not done before I would be nervous doing two at once, it is a lot of meat, whilst it is good advice speaking to an informed butcher, what I would throw in as hopefully better advice is to have at least a quarter of meat spoken for before it’s killed. Obviously only then 75% to shift which is still a lot, but at least you can tell your butcher what customer wants, as much as he may know, he doesn’t know your customer they are all different. Family size , or no family will determine whether packs of mince easier in 250/750 g packs, fillet steaks in packs of ....? Roasting joints cut to sizes of ...? You can sell to a customer massively cheaper and still increase profits by a fair whack, lamb normally sell at double price received through dw and saves customer about 40% if bought joint for joint through supermarket. But if not sized up or chops ribs packed not to their requirements then they won’t come back, or complaints, so much easier and more profitable to know as much detail in advance and then you can command a price. Those figures I said mainly through half friends known through pub wanting lamb, not customers you would charge more to if actually trying to sell it to them!!</p></blockquote><p></p>
[QUOTE="@dlm, post: 6726456, member: 120162"] [USER=46764]@buttercup[/USER] , I do a few lambs but whilst very profitable mainly only to keep friends and family happy, do an odd beast for similar reasons. If not done before I would be nervous doing two at once, it is a lot of meat, whilst it is good advice speaking to an informed butcher, what I would throw in as hopefully better advice is to have at least a quarter of meat spoken for before it’s killed. Obviously only then 75% to shift which is still a lot, but at least you can tell your butcher what customer wants, as much as he may know, he doesn’t know your customer they are all different. Family size , or no family will determine whether packs of mince easier in 250/750 g packs, fillet steaks in packs of ....? Roasting joints cut to sizes of ...? You can sell to a customer massively cheaper and still increase profits by a fair whack, lamb normally sell at double price received through dw and saves customer about 40% if bought joint for joint through supermarket. But if not sized up or chops ribs packed not to their requirements then they won’t come back, or complaints, so much easier and more profitable to know as much detail in advance and then you can command a price. Those figures I said mainly through half friends known through pub wanting lamb, not customers you would charge more to if actually trying to sell it to them!! [/QUOTE]
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