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Private selling beef
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<blockquote data-quote="Chasingmytail" data-source="post: 6728819" data-attributes="member: 21680"><p>when working out the margin dont forget to set at least £800 - £1000 for the costs if you sold fat and cost of raising the animal - it is not pure profit. Costs of putting in the stock box and taking it to the abbattoir this has to be costed in with time too then if you collect. store and chill. Our overheads came in buying a huge walk in fridge, really nice sticky labels, box and packaging, advertising, phone calls and chasing sales. Weighing scales with labeling machine, spending hours out delivering. (I also had a refridgerated van). The stories I could tell you on people not turning up, not answering phones, freezing tons of beef, butcher messing up, butcher not hanging the beef properly (hanging should be done in a hanging fridge which is dry), really rustic butchery, poor vac packing, delivering when someone was out then having to go back later. In the end the whole business made us go into the black. Overheads can be high with a very small meat business. As with small outfit you need to buy in bulk for boxes, freeezer packs, labelling etc. The issue is unless you have a brilliant butcher or lucky to have onsite facilities you cant supply to demands on requests. Then your messing around putting requested cuts in the right box and this should be done in chilled room. This could be a day gone sorting this (labour must be costed in). Final straw was when we did 5 pigs a few years ago when all those people who said theyd have half changed their mind. I had one guy who said he was on his way up after not answering his phone for days - never arrived. Too many people are full of shite and its flippin heart breaking after all that effort. I swore Id never do it again only for our freezer.</p></blockquote><p></p>
[QUOTE="Chasingmytail, post: 6728819, member: 21680"] when working out the margin dont forget to set at least £800 - £1000 for the costs if you sold fat and cost of raising the animal - it is not pure profit. Costs of putting in the stock box and taking it to the abbattoir this has to be costed in with time too then if you collect. store and chill. Our overheads came in buying a huge walk in fridge, really nice sticky labels, box and packaging, advertising, phone calls and chasing sales. Weighing scales with labeling machine, spending hours out delivering. (I also had a refridgerated van). The stories I could tell you on people not turning up, not answering phones, freezing tons of beef, butcher messing up, butcher not hanging the beef properly (hanging should be done in a hanging fridge which is dry), really rustic butchery, poor vac packing, delivering when someone was out then having to go back later. In the end the whole business made us go into the black. Overheads can be high with a very small meat business. As with small outfit you need to buy in bulk for boxes, freeezer packs, labelling etc. The issue is unless you have a brilliant butcher or lucky to have onsite facilities you cant supply to demands on requests. Then your messing around putting requested cuts in the right box and this should be done in chilled room. This could be a day gone sorting this (labour must be costed in). Final straw was when we did 5 pigs a few years ago when all those people who said theyd have half changed their mind. I had one guy who said he was on his way up after not answering his phone for days - never arrived. Too many people are full of shite and its flippin heart breaking after all that effort. I swore Id never do it again only for our freezer. [/QUOTE]
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