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Private selling beef
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<blockquote data-quote="Tim G" data-source="post: 6727215" data-attributes="member: 117"><p>When we first had our longhorns we sold a couple of steers each year in 1/8 boxes. Roughly speaking a 600kg live animal would be 300kg dead, hung for 4 weeks and butchered would give us 200kg of beef to sell, or ~25kg per box. We sold at 10/kg, mainly to family and friends through word of mouth. It was okay for a bit, then we'd have someone who'd only want steaks, others would want a smaller box (joints then were too small) and always seemed to have someone pull out at the last minute because they'd forgot they had ordered one and they'd filled the freezer with chips because they were on special offer last week.</p><p>We now offer three sizes of box which have a mix of different cuts in which we don't push too hard but sell a few off each animal. Quite a few lately we've couriered across the country as we had an article about the farm in Country Living Magazine, which generated interest. The rest we sell mainly as individual cuts through our very basic farm shop. We get a very good service from Clarkes Farmers Butchers at Bramfield (in case anyone's looking for a butcher) who cut and pack how we want it, as well as label with our name and price it for us ready to sell. The last but one animal we had done was a touch over 300 kgs dead, we added up the retail value of all the meat we got back, which came to a bit over £2,800. Minus the butchery costs of ~£500 left us with approx £2,300. We would have been lucky to get half that selling live weight in our local market.</p><p>Yes it is a bit more hastle, but as we are fairly small scale, we have to grab as much margin as possible and keep it in our own pockets. Its okay everyone saying its not worth doing one or two a year, and maybe to them it isn't, but you've got to start somewhere. We're now sending an animal every 5-6 weeks and it's becoming a bit more worthwhile for us.</p></blockquote><p></p>
[QUOTE="Tim G, post: 6727215, member: 117"] When we first had our longhorns we sold a couple of steers each year in 1/8 boxes. Roughly speaking a 600kg live animal would be 300kg dead, hung for 4 weeks and butchered would give us 200kg of beef to sell, or ~25kg per box. We sold at 10/kg, mainly to family and friends through word of mouth. It was okay for a bit, then we'd have someone who'd only want steaks, others would want a smaller box (joints then were too small) and always seemed to have someone pull out at the last minute because they'd forgot they had ordered one and they'd filled the freezer with chips because they were on special offer last week. We now offer three sizes of box which have a mix of different cuts in which we don't push too hard but sell a few off each animal. Quite a few lately we've couriered across the country as we had an article about the farm in Country Living Magazine, which generated interest. The rest we sell mainly as individual cuts through our very basic farm shop. We get a very good service from Clarkes Farmers Butchers at Bramfield (in case anyone's looking for a butcher) who cut and pack how we want it, as well as label with our name and price it for us ready to sell. The last but one animal we had done was a touch over 300 kgs dead, we added up the retail value of all the meat we got back, which came to a bit over £2,800. Minus the butchery costs of ~£500 left us with approx £2,300. We would have been lucky to get half that selling live weight in our local market. Yes it is a bit more hastle, but as we are fairly small scale, we have to grab as much margin as possible and keep it in our own pockets. Its okay everyone saying its not worth doing one or two a year, and maybe to them it isn't, but you've got to start somewhere. We're now sending an animal every 5-6 weeks and it's becoming a bit more worthwhile for us. [/QUOTE]
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