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Custom butchering rates?

M

Moline_guy

Well-known Member

Had a four year old breeding bull break its rear leg 2nd week of June, just had its shots and poured so we just put him in a lot for two months until the nnalert and pour on withdrawals were met. He could
walk and move around fine, the rear quarter with the broken leg was shrunk in this time. Took him to the local butcher shop and he had a hanging weight of #1130 at .50/ pound and a grinding fee of .12/pound
for the 730lbs of hamburger. It was all made into hamburger and put into 2 lb plastic bags. This was the bill breakdown: $40.00 butchering, $565 for cut and wrap of #1130 at a rate of $.50/lb and 730lb
grinding at $.12/pound at $87.60. With $31 tax, total bill for 730lbs of packaged hamburger was $723.00, just under a buck a pound. I was just curious if this is the going rate for custom butchering? Thanks.
 
Sounds awful high to me. Last 1400 pound steer we had done,about half burger,half good steaks and roasts was under $400.
 
That's close to what I paid even with having some of the burger pattied and all the steaks cut. Seven hundred seems a lil high.
 
Moline_guy- That sounds kinda high. I butcher my own.

But, yesterday, I ran across Ground Chuck for $1.98/lb. at IGA. I bought 100 lbs. Can't beat that price.
 
What does he charge if he kills at your place? Here, Northern CA, it is $100 for the on site kill (I tip him $20 as I think he is underpaid). Even with the largest steer, he is done, skinned and quartered in 15 minutes. No way could I ever be that efficient. They hang the carcass for at least a week and butcher, cut and wrap for $.92 a pound.
 
We fatten heifers and sell them processed for freezer beef. Our guy charges $40 per head slaughter fee, plus $.52 per pound hanging weight to butcher. That includes customer-chosen cuts and all ground beef in packages (1, 1.5, or 2lb). Pattie making in one of three sizes available at extra cost, I think it was $.50/lb. Everything is vacuum packed and frozen, bring your own boxes/coolers to take home.
 
Local guy here:$50 to butcher,$.16 for cutting up, $.10 lb grind hamburg, $.25 lb for stew meat, packaging steaks and hamburg $.15 lb one pound bags vacuum packaged, $.13 lb for 2 pound bags, cube steak and sandwich meat $.25 lb.

$25 for dressing fee.

This guy generally has the best prices. There are several more guys in the area and their prices are a bit higher.
 
Your bill is a little high but not outrageously so. It usually cost me right at the $700 for a fat steer but that is with extra work like tenderizing the steaks, making beef smoke sausage, hamburger patties, and etc. So for just making it all into hamburger that seems a little high.

Here is another way to look at it. Are you happy with how the meat is packaged??? Are you sure you got your meat back??? IF your answer is yes to those questions then maybe the little extra is worth it for peace of mind.
 

We have taken several critters here over the past twenty years, but it recently changed ownership, I thought it was usually closer to 60 cents last time we took a critter there. One of the employees has purchased it. I was also expecting more pounds out of the bull, but again, the one rear quarter with the broken leg probably didn't amount to much. Packaging was well done and customer service is good, so I suppose the new owners needed to raise proccessing to keep up with the times. There is no way for us to butcher anything ourselves this time of year, and the bull would not be sellable at the local sale barn with a broken leg so we are glad to get the hamburger. I was just curious what other shops charge, I have never shopped around, we have always had good relations with this business. Thanks for all the replies.
 
But, yesterday, I ran across Ground Chuck for $1.98/lb. at IGA. I bought 100 lbs. Can't beat that price.
Click to expand...

Have you cooked any to see if it's any good? When my grocery store does that, you open the package to discover that the outside has been sprayed with some "pinkifying" agent and under that thin layer of fresh-looking pink meat, it's gray and has that "old meat" smell to it.
 
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