My beef customers are picking their beef up at the butcher shop right now, and the new load of calves arrived yesterday. I'll call the butcher today or tomorrow to schedule these for next March, hopefully. We had a shop close up about 60 miles away and that has swamped my guy.
As far as on-farm butchering, when compared to the job my guy does, I could never recreate that here. I don't have the clean facilities nor tools. No cooler for dry aging, no freezer and vacuum packing. These are things today's customer expects, and they are willing to pay the price. Plus, it is really hard work. He earns about $400 per animal on my herd, and that seems cheap to me considering the facilities and labor force.
]I wish he could upgrade the office staff to more computer-oriented. One site in Minnesota near where my wife is from, has online farmer customer lists and customer cutting instructions performed online. Plus, their meat market is HUGE!
I've been at the shop on "kill day", and that's a lot to dispose of, even one cow's stuff much less 16 (in my case).
Yes, it would be possible. Would I plan to do it that way, not a chance.
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Today's Featured Article - An Old-Time Tractor Demonstration - by Kim Pratt. Sam was born in rural Kansas in 1926. His dad was a hard-working farmer and the children worked hard everyday to help ends meet. In the rural area he grew up in, the highlight of the week was Saturday when many people took a break from their work to go to town. It was on one such Saturday in the early 1940's when Sam was 16 years old that he ended up in Dennison, Kansas to watch a demonstration of a new tractor being put on by a local dealer. It was an Allis-Chalmers tractor dealership,
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