how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

[Workshop]

Morning everybody.

 

[Workshop]

275 lb hog @ .60 per lb live weight= $165
$30 kill fee
.40 per pound processing fee = ~$100
$75 for curing and bacon smoking? And hams?

Might be feasible.. go for it..
let us know how it goes.

We're not going to buy it. I was just skeptical of the pricing. Years ago we bought half a beef. Had to drive to Sedalia to get it. After we got it home I did some figuring and found out we paid for the whole process, including the other guys half of beef. In other words, he got his half for free.
I've not bought since then.

 

[Lurch]

Need to process yourself to really make the money work out. Most don't have the knowledge or space/equipment for that.
Also of course assumes your time is worth nothing.

 

[Lurch]

No pic again. Bracing/tying everything together. Digging out old posts for lean to roof & setting new ones. Augured into my electric feed & ripped the meter off the post.

 

[67L36Driver]

No pic again. Bracing/tying everything together. Digging out old posts for lean to roof & setting new ones. Augured into my electric feed & ripped the meter off the post.

Wonderful. [emoji90]

Echo 590 #1 going back together.

Using a two ring piston to compensate for the scarred up cylinder.

I hope this turns out well. [emoji19]

 

[Hedgerow]

We're not going to buy it. I was just skeptical of the pricing. Years ago we bought half a beef. Had to drive to Sedalia to get it. After we got it home I did some figuring and found out we paid for the whole process, including the other guys half of beef. In other words, he got his half for free.
I've not bought since then.

My 1200 pound steers will hang at about 750 pounds. The fatter they are, the higher % hanging weight. rule of thumb is:
60-65% for fat steers
70% for fat hogs.
The last steer had a 840 pound hanging weight, so he was a bit heavier than 1200.

If they are "grass fed" AKA "not fat", better make that 40-50% hanging weight.

Usually, my bill at the processor is $400

If a person wants high quality meat, it is not a cheap proposition. I'll not sell a half of beef for less than $3 per pound hanging weight. How a person has it cut up determines how many pounds of product he gets out of it.

But I'm a firm believer in traditional bone in cuts. I want all the bone, fat, and meat I put feed into. Especially the fat.
I get 70/30 so I retain the fat. Any left over..

 

[Hedgerow]

Wonderful. [emoji90]

Echo 590 #1 going back together.

Using a two ring piston to compensate for the scarred up cylinder.

I hope this turns out well. [emoji19]

Be mindful of the ports and that second ring gap location Carl!

 

[Hedgerow]

Need to process yourself to really make the money work out. Most don't have the knowledge or space/equipment for that.
Also of course assumes your time is worth nothing.

^^^This^^^

The only real "cheap" meat we've got was when Ely bought a hog from some guy who just wanted rid of it, for $25..
Fed it for about 2 weeks and killed it. It was only about 140 pounds, so we just skinned it and boned it out ourselves like a deer. Took us about 3 hours each. No curing of course.

 

[Hinerman]

Usually, my bill at the processor is $400

what does your processor charge per pound?

 

[67L36Driver]

Be mindful of the ports and that second ring gap location Carl!

We are putting one together and testing before we do the second one.

Second may only get the top ring.

Gap in top ring is smack in the center of the intake.

Second is over by the transfer, left side.

Sons of Nippon are a crafty bunch. [emoji2955]

 

[Locust Cutter]

I am looking forward to building a butcher area in the building that Shalie and I are going to build by our house... I figure a darn good grinder, a used meat bandsaw, and a slicer, and we're in business, unless we do it traditionally with knives...

 

[Hedgerow]

what does your processor charge per pound?

.42 per pound IIRC..
Plus a kill and disposal fee.

 

[Hedgerow]

I am looking forward to building a butcher area in the building that Shalie and I are going to build by our house... I figure a darn good grinder, a used meat bandsaw, and a slicer, and we're in business, unless we do it traditionally with knives...

Might I suggest a walk in cooler that can maintain 34-35 degrees with ease?

 

[Hedgerow]

For pork, it's #superneccessary..

Get it cold, quick..

 

[hoskvarna]

No pic again. Bracing/tying everything together. Digging out old posts for lean to roof & setting new ones. Augured into my electric feed & ripped the meter off the post.

Not good
Don’t that just piss ya off [emoji2959]


Sent from Hoskey hilltop

 

[Hinerman]

.42 per pound IIRC..
Plus a kill and disposal fee.

My half was 340 lbs hanging weight; I think it was the hanging weight, I am not sure about the terminology of this stuff. The butcher charged .75/lb processing plus 27.50 kill fee for a total of $282.50.

 

[ayoungtexan]

Good afternoon fellas

 

[Hedgerow]

My half was 340 lbs hanging weight; I think it was the hanging weight, I am not sure about the terminology of this stuff. The butcher charged .75/lb processing plus 27.50 kill fee for a total of $282.50.

Live weight = walking around mooing and pooping
Hanging weight = carcass weight.. "guts, head, feet, hide all gone" hanging in a meat cooler.
Aging = super important 9 days minimum, 13 days better before starting to cut it up. "this usually is up to meat cutter's cooler space"

 

[WKEND LUMBERJAK]

My half was 340 lbs hanging weight; I think it was the hanging weight, I am not sure about the terminology of this stuff. The butcher charged .75/lb processing plus 27.50 kill fee for a total of $282.50.

Locally its 60 cents to a dollar a #hanging.

 

[Hinerman]

Live weight = walking around mooing and pooping
Hanging weight = carcass weight.. "guts, head, feet, hide all gone" hanging in a meat cooler.
Aging = super important 9 days minimum, 13 days better before starting to cut it up. "this usually is up to meat cutter's cooler space"

Mine was hung for 14 days at least. I asked the processor if he was booked up. He said he is booked up until 2022. He processes about 6 per day avg.