I tend toward less fat on my animals than usual, and I don't push them really big, either. I see that my butcher cuts the meat pretty lean, and I know families are not eating as much red meat today as decades ago. I like to have all my halfs be around 300 pounds hanging weight- about a 900 pound live weight. Each year, the customer gets about 200 pounds of meat in the freezer, enough to eat all year, maybe run out of hamburger and steaks. That way they can be forced to buy store burger and compare quality, and maybe buy store steaks at $11/lb and recognize some value in my product. I charged $2.75 per pound hanging last year, with butcher fees and an average yield of 70% from hanging, they spent $4.79 per pound for every cut!
Unfortunately, that means my only profit is that pile of free fertilizer behind the barn, BUT that is worth several thousand dollars in replacement fertilizer, and I think it works better!
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Today's Featured Article - Engine Valves - Some Helpful Information - by Staff. Intake - On the intake stroke the piston moves doward, sucking in carburized fuel through the open intake valve. Exhaust valve is closed. Compression - With both the intake and exhaust valves closed, the pistons upward stroke compresses or squeezes the fuel into the combustion chamber. Firing - Ignited by the spark, the compressed fuel explodes and forces the piston downward on its power stroke. Intake and exhaust valves are closed. Exhaust valves and seats are exp
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