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Post by ssrdex on Jun 30, 2014 19:08:15 GMT -5
I agree indexters, easy and inexpensive. If you aren't willing to pay for a reg on an animal that's going to be eaten, take lots of pics. I've got picture "records" of every calf and dam born here, and they all have a time and date. If you've got cookie cutter cattle you should get an identifiable eartag in the pic. Print them out and put them with your cow's papers. May not be official enough for some, but it would be good enough for me.
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zephyrhillsusan
member
Caught Dexteritis in Dec. 2009. Member of this forum since Oct. 2013.
Posts: 1,502
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Post by zephyrhillsusan on Jul 1, 2014 8:33:12 GMT -5
An additional note on Dexters being "called out." (Btw, is that only with USDA processing? When ours are custom processed they don't have to be inspected, even if there is an inspector at that facility that inspects beef that is to be sold.) Anyway, in case someone didn't see my other post about processing a steer, our steer was 28 months. When the butcher filled out our paperwork, he listed him as a "calf." I told him that the steer is full-grown, that he's a Dexter, so he crossed out calf and wrote in Dexter. No question of him being concerned about the age. He was next to an Angus-type steer. I should have taken a photo of them side by side, but somehow it felt too "voyeur" so I didn't. I didn't think he looked at all like a young animal, but then again, I'm used to looking at Dexters.
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Post by kansasdexters on Jul 1, 2014 14:52:56 GMT -5
Susan,
We sell our beef directly to the public (retail) and to a local grocery store (wholesale). In order to legally retail and wholesale beef, in Kansas, it has to be State inspected (this is the minimum inspection requirement) and properly labeled with weight, name of the cut, safe handling instructions, and the processor's license number, address, and phone number. It costs us an extra $40 per carcass just to have the cuts individually weighed and labeled.
If someone wants to skip these requirements, and process beef (or pork) only for their own use, and not for sale to others, then all of their packages of beef will be marked "Not for Resale" and it cannot be legally sold on to others. There are some custom processors in our area that are not state inspected for cutting meat for resale, so they only process animals for the animal owner's personal use. This is less expensive, and it works fine for people that don't sell any of the meat they are producing.
Patti
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Post by kansasdexters on Jul 1, 2014 17:08:31 GMT -5
Red Ridge,
We don't sell beef "by the piece" either. We sell whole steers and sides, we pay for the processing, and we deliver the meat. We have a retailer's certificate (and we collect sales tax on all our retail sales of whole steers and sides) and we have a wholesaler's license (in order to legally transport meat from the processor to the wholesale customer). Even though we sell whole steers and sides, we are still required to have the wrapped cuts properly weighed and labeled.
We could sell our animals "on the hoof", deliver them to the processor, and make the customers responsible for the processing, cut order, and pick-up, but we would not have access to document each carcass, like we do now, if we sold our meat that way. We have gathered a tremendous amount of valuable information on our breeding outcomes, herd production, carcass yields, and beef quality, because we retain ownership and have full access to evaluate each carcass prior to it being cut and packaged for the customer, and again after it is cut and packaged, prior to delivery.
Patti
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