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Post by kansasdexters on Jul 9, 2011 19:40:26 GMT -5
Donna, You did very well with this steer, especially considering the fact that you didn't have good pasture to finish him on and had to feed him hay and supplemental feed. I didn't invent the calculations to go from live weight to hanging weight to finished cut weight. The Small Meat Processors Working Group at Iowa State University published a very informative booklet in April 2009, entitled "Beef and Pork, Whole Animal Buying Guide". This is the reference that I use. It can be ordered from the Iowa State University Extension office and it's a really good booklet with lots of photos and diagrams that help to explain the many things you need to know if you want to offer custom processed meat for sale to the public. It is also available as a PDF that can be downloaded for free. Here is a link to it: www.extension.iastate.edu/Publications/PM2076.pdfPatti
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dexterlady
member
Wife, mother of two daughters and five grand children
Posts: 647
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Post by dexterlady on Jul 9, 2011 22:57:36 GMT -5
Thank you very much Patty for this link. I will try to get the PDF downloaded tomorrow. I am so tired from the heat today....Donna
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