Rough Meat Prices

[YoungLad]

Hi all, I’ve been approached by a local farm shop wanting me to supply them with cuts of our lamb. I can arrange the butchery and everything else the bit I am stuck upon is what to charge! Does anyone know what to charge roughly for the different cuts of a lamb cut either traditionally with some of the less in demand cuts minced. The shop wants the pick of the cuts they want so I will be left with bits and bobs. Any help would be greatly appreciated! A rough pricing list would be even better!

 

[davidroberts30]

just watch your not left with all the cheap stuff no one wants
personally id sell them a half lamb or a box with a mix of cuts

 

[A1an]

I'm doing the same with Venison. They take the whole/half carcass or nothing. It also saves you money on the butchery side. They approached you so you can call the shots. If they just want to pick and choose cuts you will lose out financially.

 

[thorpe]

you take the lot or fudge off

 

[bobk]

@Highland Mule

 

[Highland Mule]

Half or whole lamb. I will do cuts for beef, but it’s much easier to balance and the scrap goes into sausages and burgers (which is often the easiest sell).

I aim for £85/lamb after costs, and a 18-19kg carcass. If the price at the mart is higher, I take orders. If the price is lower, I advertise and work through the order book.

 

[YoungLad]

Thanks all for the replies, I totally get what you mean with regards to being left with the scraps and less popular cuts. Could this be got around by making sausages/burgers? I already have quite a local calling for the few lamb burgers I do already.
also what are the legalities of vac packing meat in the farm house kitchen after its come back from the butcher?

 

[Tim G]

A local farm shop wanted us to supply lamb. An initial discussion started with them saying they'd like to order three legs, so there ended the discussion.
We've found that chops are the most unwanted cut, mince, minted lamb burgers, shanks and joints sell well but chops are slow. Rack of lamb goes better.

 

[delilah]

also what are the legalities of vac packing meat in the farm house kitchen after its come back from the butcher?

Unless you are confident that you are 110% up to speed with all of the relevant legislation, just deliver them a whole lamb carcass straight from the abattoir. Even if you feel that it would be more money in individual cuts, your processing, packing and compliance costs may well outweigh that extra money. If they really, really want you to cut it up for them, then maybe offer to do it for them on their premises, once it is in their ownership ?

 

[Old Boar]

When I first started and did not know what to charge, I looked at supermarket prices and then internet prices, and went somewhere between the two. The sausage price probably doubled in the first couple of months and chops came down a bit.

To get rid of it and to make a profit can be a fine line.

And no, I would not think the EHO would let you vac pac in the kitchen unless you have an all stainless steel job, no pets and could use it as an operating theatre. You would also need a full HACCP for that.

Get insurance. There is always one numbty who decides they have found a plaster/glass/hair in their meat.... and use bright blue plasters cos they claim it was pink and then you are in the clear. And dont use anything glass.

There is more money in burgers and sausages but it takes time, needs specialist equipment and ingredients, and a separate place to do it.

The best thing to do is have a meeting with the EHO and ask their advice, say you are thinking of starting, and get them on your side from the beginning. Othewise they will pick holes in whatever you do and visit during the Christmas rush.

 

[Kidds]

You would also need a full HACCP for that.

I am often told things like this and always find it completely daunting. In reality all you need to do is google for an example and just adapt it for your own use.
It's a whole lot simpler than you would think and if/when you are inspected, as a food prep premises should be, they will work through it in a helpful way rather than be out to get you. That's my experience anyway.

 

[Old Boar]

I did my own HACCP forms - simple, straightforward and colour coded. The EHO wanted me to use her forms which were none of the above.
You will probably need to do the Basic Hygiene course too.

 

[Chasingmytail]

dont mess about a farm shop should be able to cut their own. Selling ind cuts is a waste of time - you take to abattoir the rest if up to them. You'll be doing it all for nothing.

 

[PuG]

Beef, we charge 15 euros p/kilo (inc TVA) which is sold in a 5 kg selection cut pack. Joints and fillet are sold extra and separately. Anything over we keep for ourselves or sell at local markets. Butcher prepares and vacuum packs/boxes so we don't touch it.

Mince meat cannot be stored for long fresh and if its frozen then its a hole lot of other paperwork to maintain the frozen chain.

Costs are about 800 euros for the cow to be transported, slaughtered, butchered not including value of the cow or time phoning/delivering to customers. We need to sell 180 - 200 kg's in advance to make it remotely worth while. Watch out for local butchers saying they will take half the carcass for them to turn around afterwards and not bother.