Well, we sent Glenda to Freezer camp and not counting bones, organs or hide after being aged for two weeks and then done in a very certain cuts and sizes for us, the way it was done was tailored for our personal eating choices.. We can home with hundreds of pounds of lovely, o so lovely beef..
We did so much better costwise compared to Marty in terms of amount paid out per pound for Glenda.. but that is to be expected, as Glenda was born on our farm, raised on her mothers milk, grazed on our pasture and was never grain fed only feed extras from our garden or fodder growing.. This effected her growth which was much slower then the average beef calf of her age, she was a couple hundred pounds lighter having not been grain finished, if you were selling to make a profit that would have really hurt but it was a choice and one I am ok with.
I do admit that I love the much much reduced butcher costs that come with a beef, I pay a 80 dollar kill fee plus 65 sent per pound cut and wrap cost (note, I do not get any extras done, I do all my own sausage making etc) where as I do a 45 dollar kill fee per lamb plus the cut and wrap costs, so when I take lambs to be done, I get a fraction of the meat per lamb with a overhead that adds up fast on the kill fee costs..
it both Costs and takes longer to raise a beef but on the butcher end, its certainly more cost effective!
On the flip side of dealing with this, I wanted to move the rest of the fruit and veggies from the big freezer that is my meat freezer in order to make room for the beef, and we figured out that my second freezer was only half working, half was super fridge cold and half still frozen but needless to say, canning, and cooking was required to save the still frozen and the just thawed but ice cold went to the farm critters as we could not be use how long, but nothing was bad per say.. still a loss in the end.. but much less then it could have been
We will however need to buy a second or new freezer over the next few weeks before the pigs come back from freezer camp
Did you buy any meat in bulk this year, a quarter or half a pig or beef, did you support your local farmer or did you order though a great local butcher.