First steer ready for the processor

[bdbarefoot]

We finally have our first steer ready for the processor, but have several questions that I am hoping more experienced people on this board can provide some insight to. I have already met with the processor (Cruse Meat Processing in Concord, NC) and these are the slaughtering fees: $50 kill fee, .45 per lb regular cut, .50 per lb boneless cut paper wrapped or .65 lb reg cut, .75 lb boneless cut vacuum packed. Has anyone ever used this processor, if so how was your experience overall? Preference of paper wrapped or vacuum packed? There is also a minimum of $100 per side charge slaughtering fee. So if my hanging weight doesn't add up to meet the $100 min, that's what I will be charged for slaughter. Some insight on this steer, we have 1/2 sold and plan to keep the other half for ourselves. With that in mind, I have numerous option on my cut order. How think are most people having their ribeyes, sirloins and steaks cut? Lastly, we would love to maximize the profit from this steer and others that will follow, is there a use or market for the hide? horns? and is it uncommon to ask fro these from the processor. I appreciate in advance any and all feedback.

[hamonsdexter]

some processors have do not like to give head back. It is mostly our state inspectors that do not head to leave. I know my processor will only will give you the head if you pick it up the same day as the processing.

[bdbarefoot]

Thanks for the feedback, I gave Matkins a call. Ill either take him to Cruse or Matkins, I will update this post once we drop him off.