Beef -hanging weight price??

If they pay the processing to the locker, figure what you want for premium from there.

I sold some to local customers last year for $100 dollars a head over the market price.

Or with that price you would get 1087 a head or 544 a half.

Remember they pay the butcher. And give you about 1.85 a pound for dressed meat at a 60% yield.

Gary

Gary

The hind quarters are more VALUABLE per pound (in our opinion)--nothing to do with weight. We usualy figured second and third rib years ago, and argued every year as to what was correct. Probably depends on the breed, some are build different.

The rear loin, round steaks etc.

Fronts are good no doubt, just perhaps not as good of cuts more roasts and ground beef.

Some folks don't have any preferances, I personaly will gladly give the extra for the rear. I think it is still a good deal compared to the front even at the lesser cost. And there is no way I want ground beef compared to steak if they can make a steak instead.

My brother sometimes makes a whole half into ground beef from a choice critter, I think that makes very expensive burgers. I would take a old cow if its ground beef only.

I certianly do not want to downplay your sales, but a very close friend that runs a locker plant says that I can not afford to buy hanging beef. They can get boxed beef and cut it up for me lots cheaper per pound. Not buying the bones, and the fat being trimed off moreless. That being said is if you trust all farmers, and assume the state inspections are perfect for detecting drugs etc. I buy hanging beef because I get organtic beef at the same price as --the unknown steer and unknown origin. My good farmer friend has been organic for twenty five years, and his farm (dads) was since 1970. Also I trust him and his perhaps radical organtic perspective 100 % plus. I personaly think the organic rules are maybe overdone--like no mouse poision on the dairy farm. His corn crop is less than fair compared to the big guys, and weeds get there fair share of the manure that was intended for the corn.

I ramble alot, but when he first farmed he was very big in no till. A few years before he went organtic we tosses all the beef livers when we home butchered--alot of white spots within. Now not so much as any. That is what makes me prefer the organtic. Now that I have researched it, I refuse to eat any liver. My dad always said that I still eat eggs, and where the heck did the egg come from?

So hope I cleared my original reply up.

These are the animals that the banks and others don"t want. They pay the high prices for well being of the youth but rarely use the meet. I always load my freezers this way in the fall.

FWIW here in N. FL