|
|
Post by ctownson on Sept 25, 2012 18:19:34 GMT -5
For those that are processing animals, what are you currently paying for the services you receive?
|
|
|
|
Post by lakeportfarms on Sept 25, 2012 19:14:45 GMT -5
$50 kill fee, $.35/lb. hanging weight. Hung 15 days, wrapped in plastic and paper for the steaks and roasts, plastic tubes for the hamburger.
|
|
|
|
Post by kansasdexters on Sept 25, 2012 20:13:07 GMT -5
$40 slaughter fee + $20 disposal fee (and they keep the hide) + $0.60/lb hanging weight. Hung for 14 to 21 days to dry age, State inspected and stamped, all cuts wrapped in clear plastic, ground beef in 1 lb plastic tubes, all weights recorded on the cut order card and also put on labels for each wrapped cut and package of ground beef. Each box is also weighed and the weight of meat recorded on each box.
There are extra charges if we want some of the beef processed into beef jerky, summer sausage, pre-made hamburger patties, etc.
Patti
|
|
|
|
Post by laughingllama75 on Sept 25, 2012 20:33:08 GMT -5
$75 kill fee, .85 a pound to cut and wrap (slaughterhouse closest to us). That is why we do our own.......
|
|
|
|
Post by lakeportfarms on Sept 26, 2012 3:25:28 GMT -5
It's very difficult for us to get one in starting November outside of an emergency. Deer hunting season here.
Gene, that sounds like a "nice" place.
Has anybody ever tried the mobile truck? We don't have one around here, but I've heard good things about it due to the lack of transport before they're killed.
|
|
|
|
Post by hollydzie on Sept 26, 2012 8:16:24 GMT -5
laughingllama75, You said that you process your own. Do you have a place to age it? And how do you package all that meat? Just wondering, we are not thrilled with the places that we have near us. We only have 2 processors so not much to choose from.
To everyone else, have you ever wondered if they mixed up your beef. How do you know that your are not getting other beef mixed in with yours? There has been rumor in our processors that you might not get back what you took in. Because of this we have not felt comfortable butchering any steers yet.
If you have a great processor be thankful, I wish we did.
|
|
|
|
Post by laughingllama75 on Sept 26, 2012 8:29:30 GMT -5
laughingllama75, You said that you process your own. Do you have a place to age it? And how do you package all that meat? Just wondering, we are not thrilled with the places that we have near us. We only have 2 processors so not much to choose from. We bought a walk in cooler, and all the equipment. Saws, tables, grinder and slicer. Expensive....but we got it ALL second hand, and not all at once. We also took a bunch of classes....and of course, trail and error and then another class. LOL. We butcher 10 hogs a year, and at least one steer....so it made the cost worthwhile. We double wrap.....plastic first then paper. We sometimes do double paper, but with the beef we prefer plastic then paper. We buy rolls of freezer paper and tape at a local paper supply company. Also, we only let the beef hang 12-14 days. We don't care for the "aged" taste. Hope this helps! |
|
|
|
Post by ctownson on Sept 26, 2012 10:09:00 GMT -5
Lots of great information here. Gene - do you have to get a health certificate every time you transport to Matkins?
|
|
|
|
Post by northshoretrapper on Sept 26, 2012 11:10:02 GMT -5
I have a date in October to have my first steer butchered (first one raised on my own). My family has always taken their beef to a place in Fulton, NY but the "ol' man" doesnt do the cutting anymore and his son took over. Havent been pleased with the cuts of meat since...
So, we are trying a new place in Taberg, NY. They charge $60 for the slaughter and .55 cents per pound hanging weight.
|
|
|
|
Post by laughingllama75 on Sept 26, 2012 12:03:25 GMT -5
usually if the animal is headed for slaughter within x amount of time, you don't need a cert. But check with your state first.....since everyone is different.
|
|
Gorignak
member
Farm Facebook page is now up. Stop by and say HI !!
Posts: 569
|
Post by Gorignak on Oct 1, 2012 10:56:17 GMT -5
Laughinglama...I just have to come by with a few jars of sauerkraut and see what the "10 hogs" are turned into...Looks like the Yankees think alike. We have 2 Biro meat bandsaws a 1 HP and a big 3 HP. We have a big industrial 2 hp grinder and a smaller 3/4 hp one that is popular with hunters. We lucked into an old lard press/sausage stuffer, and bought a 25 lb sausage mixer. I scored a slaughterhouse dolly....it allows a 400 lb hog to be picked up and cleaned off rolled around like a wheelbarrow, and then hoisted vertical to work up. A hillbilly friend gave us 10 rolling meathooks to allow us to kill outside......hoist...... pressure wash.....and roll inside on an I beam. He also gave us a lot of table hooks, saws and knives from his old operation. We do about 10 hogs a year....and usually 6-10 deer.....200 chickens and 50 muscovy ducks. We are setting the whole operation up to lease out on a weekend basis to folks who want to go at it themselves EVERYBODY......Look at this
www.storeitcold.com/Wowee....Wow.... we are doing this with a cooler build out of 7" of hi density foam. 12 x 12 x 8 ...... we want to add an internal freeze room in the future. It is a world cheaper to construct and operate than a dedicated walk in. I was driven mad by the processor fee. Feeder pig....$30 Feed to 300 lbs.....$90 Processor fee total.......$160. My neighbor talked about $400+ processing for a large steer... $45 kill and $.45/lb hanging wt. the last time (4 years ago) that I used them. Hey.....does anyone else make our old Lancaster/York county favorite ... Scrapple.....  Mmmmm .... we have a commercial stone grist mill to grind our flour....grow Indian Corn and grind it fine.... a little buckwheat and a pan of trimmings..... Ouch, ruin a diet in a heartbeat. BY THE WAY.....I have tried to follow up on all the "didn't get my meat back" stories. they get pretty vague and shallow when pressed for details. If the questioning is continued on to the entire raising and feeding of the livestock, and the capture and handling. I have not experienced one instance that the probability was that it was not the owners fault. Look....I know people who have had diamonds in jewelry switched ....they were idiots to begin with. If you go to a processor with a quickness in your step and a brightness in your questions...it would take an idiot to try and short or switch..... and they wouldn't be in business long.....IMO |
|
|
|
Post by cddexter on Oct 1, 2012 11:45:13 GMT -5
Here in BC we are saddled with forced Gov't inspection. It's illegal to kill on farm unless you do it all yourself. If the gov. finds out your neighbor helped, everyone gets fined. Here on Vancouver Island, we only have two places approved to slaughter. Luckily one's just up the road--but he fought for over 2 years and had to spend $400,000 to get his approvals (would you believe the inspectors argued about the degree of slope in the floor (1/2, 3/4, or 1 or 1/5 degrees) and couldn't agree on the size of the holes in the floor drain and he had to change it three times!).
My costs are $80 kill, and .75/lb cut/wrap/freeze. He hangs it a minimum of 14 days, and as Gene says, if there's enought fat cover, for longer.
A WORD OF CAUTION HERE FOLKS. With all the sources of carcinogenic materials in our food, the Mayo Clinic says plastic wrap is one of the worst. The dioxins leak out of the plastic straight into the food. I no longer use saran wrap at all. I've gone back to waxed paper. That's not heavy enough to last in the freezer, so I triple wrap: waxed paper, paper towel and then heavy plastic. Hopefully the paper towel will catch the dioxins, and the plastic will stop freezer burn. My butcher uses heavy waxed brown paper for my freezer cuts.
cheers, c.
|
|
Gorignak
member
Farm Facebook page is now up. Stop by and say HI !!
Posts: 569
|
Post by Gorignak on Oct 1, 2012 13:24:56 GMT -5
Aluminum foil at the Big Box wholesalers is great as a mid-barrier.
Try and Google up the article in this months Backyard Poultry on a teflon coated "rough service" light bulb killing 19/22 chickens with its fumes. Get the wife a new teflon coated electric frypan and spend a week with "frypan flu" when it is heated real hot for the first time.
Folks.....I'm a "gettin' old" hippie...I've been at this for 45 years. You either barricade the door....or, you let them in , PBA, DDT, PCB's, Dioxin. 2-4D, 2-45T, Aldrin, Dieldrin, ad infinitum .....the problem...THAT WE ALL SHARE IS THIS.... We rail against one and use another..... GB will offer cautions on using chemicals in one livestock management mode or another and then casually offhand the use of ROUNDUP....for God's sake folks....ROUNDUP !!!!
My GP looked at me in the middle of my Annual checkup, and this conversation..... "GMO....for God's sake, Mike....that is genetic material we are talking about" . He has Dexters !! ;D.
Bless your pointy little head C....you are so right....the lovely stretch wrap is poison..... Gotta go....need to microwave a plastic tray, frozen meal for lunch. The estrogen analogs in the packaging balance the testosterone precursers in the "chicken".
I work full time avoiding all we can......
We use plain Butcher paper....foil....freezer paper/stretch wrap.....keep the freezer on -10 or lower. we have 3 freezers that will chill to -20. That has to help.
|
|
|
|
Post by wdd on Dec 14, 2012 0:10:33 GMT -5
Just picked up (2) 18 mth old steers from the butcher today. Portable butcher $20 kill fee. $.49 cut and wrap hanging weigth of 702# for both together. $8 bone disposal fee + tax. just under $400 for both animals. It looks like they didn't charge me the second kill fee, but then we did let the guy keep the nice horned head so he could make a roping dummy.
|
|
|
|
Post by Cascade Meadows Farm - Kirk on Dec 15, 2012 19:09:18 GMT -5
Kill Fee: 5 cents (one .223 bullet)
Process Fee: Free
Tools: 1 Gun, 1 Knife (I suppose I could make do without the gun in a pinch)
That's one of the things that makes small Dexters such a very great choice for homesteaders. Their smaller size makes simple home "processing" easy.
|
|
Mmmmm .... we have a commercial stone grist mill to grind our flour....grow Indian Corn and grind it fine.... a little buckwheat and a pan of trimmings..... Ouch, ruin a diet in a heartbeat.
