I'm' not on a farm and am too old to raise hogs even if I was on q farm. BUT, I really enjoyed your video. You presented it is a clear understandable manner. No agricultural economist could have done it better. Thanks for the video.
Great video Troy. Currently we raise grass finished beef and pastured broilers. We are thinking about adding pastured pigs in 2025. You answered a lot of questions.
This was a fantastic discussion and analysis. I’ve done this calculus multiple times over the past few years and have always landed back in wholesale cuts. The roi and risk just wasn’t convincing enough for me to go retail. You pointed out a few things I hadn’t even considered which even moves the needle further toward me staying wholesale! The biggest thing I can’t get over which you mentioned but didn’t really go into is my time. I start to add up the time it takes me to inventory, market, sell and deliver the retail cuts and I estimate I start losing $ and don’t have time to do the things I enjoy on my farm or personally. Thanks for a great video!
And don't forget in most states you can't bring a hog to a butcher/processor you take halves and wholes or you own personal stock. You have to take hogs your doing to sell cuts to a certified usda processor and they cost way more and they are less available so you have to figure out where they are and may be 10 miles away or could be over 100
I bought a hog processed about one month ago here in central Missouri. The hog live weight was 280#, hanging weight of 191#. I paid $.99# live weight. Total cost was just over $500.00 out the door, cured and smoked hams and bacon. That gives me an average cost of $3.55#.
What I hear is...better to keep the hole hog for yourself! LOL Anyway, that's pretty much my plan...I am no salesman, but I sure do like to eat! It's good information to know, you really explain these things well.
I'm' not on a farm and am too old to raise hogs even if I was on q farm. BUT, I really enjoyed your video. You presented it is a clear understandable manner. No agricultural economist could have done it better. Thanks for the video.
Thank you for going deeper into this. Lots of good, actionable information.
Great video Troy. Currently we raise grass finished beef and pastured broilers. We are thinking about adding pastured pigs in 2025. You answered a lot of questions.
Thank you for this video.
Excellent video. Thanks for the detailed information.
This was a fantastic discussion and analysis. I’ve done this calculus multiple times over the past few years and have always landed back in wholesale cuts. The roi and risk just wasn’t convincing enough for me to go retail. You pointed out a few things I hadn’t even considered which even moves the needle further toward me staying wholesale!
The biggest thing I can’t get over which you mentioned but didn’t really go into is my time. I start to add up the time it takes me to inventory, market, sell and deliver the retail cuts and I estimate I start losing $ and don’t have time to do the things I enjoy on my farm or personally.
Thanks for a great video!
Great breakdown! Thank you!
Great video and helpful information. I’ve been selling by the cut for two years and I gained a lot from this video. Thank you
Cityboy here, great information. Troy I am just going the supermarket.
Thank you for the update video on this
I’m still in the process of trying to aquire some land but great information to have
And don't forget in most states you can't bring a hog to a butcher/processor you take halves and wholes or you own personal stock. You have to take hogs your doing to sell cuts to a certified usda processor and they cost way more and they are less available so you have to figure out where they are and may be 10 miles away or could be over 100
I bought a hog processed about one month ago here in central Missouri. The hog live weight was 280#, hanging weight of 191#. I paid $.99# live weight. Total cost was just over $500.00 out the door, cured and smoked hams and bacon. That gives me an average cost of $3.55#.
It would likely depend on your local abatoir prices and how much you can get away with charging your customers. Cogs matter too, so...
What I hear is...better to keep the hole hog for yourself! LOL
Anyway, that's pretty much my plan...I am no salesman, but I sure do like to eat!
It's good information to know, you really explain these things well.
Troy Lookout I think a black bear is behind you lol