You should cross your safety chains for your trailer. If your tongue ever was to pop of the hitch the chains stop the trailer from catching on the road and gives you the most possible control. If the trailer catches on the road it can easily break free and you lose all control. Just a tip for a truck driver former farm hand /herdsmen and future farmer. Love the channel.
Thanks Saundra and Chuck for your videos. Everybody should watch them to understand how much hard work, hard dollars and high risk is involved to produce quality meat, while doing the right thing for animals and country!
I have a friend who farms livestock and he is struggling, while I sell produce and make a killing. It's hard out here for livestock farmers at the moment. He's hired me to help him grow 60 acres of okra this summer to try and make some money. Gonna be a busy year. Best of luck to ya.
Videos with Saundra are the best! That was some haul! I'll get my first pork I raised back soon. Quite a learning process. Do you have a market for your lard?
That goose worth at least $150 in my area, & they just toss it to someone who needs it, no second thought. Good people! You guys find the processer undercuts you? They charge me near 2.50lb, (plus kill charge) but when a consumer comes in to buy meat, they charge them 1.50 (4.00lb total flat rate, no kill charge)
First of all that some good looking meat nothing against wally world but you not gone to find meat of that quality in any big box groc store, plus you know who raise that animal and that mean alot👍
It does look fantastic doesn’t it!!! Our local Aldi (UK) often sells steak labelled grass fed beef. (AND “British Wagyu” would you believe!!! 😮😂Although it doesn’t label Wagyu grass fed/finished, obviously) I’ve not seen Aldi label beef grass “finished”, but we know some of it is because we know one of the suppliers who lives locally. Aldi tries to source beef from farmers local to their stores. I suppose Aldi uses busy processing plants and it’s easier for labelling/regulations to package en masse all its grass fed beef as grass fed beef rather than fiddle about accurately differentiating between grass finished and the possibility of some steers being fed corn/soya/legumes supplements during the latter fattening up weeks depending on time of year. Aldi’s OK here in England…. But other stores don’t have the “locally sourced” mantra and our WFH snivel service somehow lets other “box stores” sell beef sourced from abroad and labelled as British. Still…. It’s a step up from recent national scandals of imported horse meat sold as beef. 😂 Even the local butcher now sources beef and lamb from three counties away. And it’s not even labelled grass anything! So, for quality, a fair price, limited freezer space and minimal carbon footprint to comply with [their] net zero goals, I’m drip buying m’beef from m’local Aldi. 😂 Especially as they pay their grass reared beef suppliers a sustainable price. I get my shoulder of lamb from local farm shop that raises it themselves. Or from a supermarket (box store) when the far more delicious and affordable seasonal New Zealand lamb arrives from the other side of the world 😬😳 (Don’t tell Greta!) 😂
would love to have a chunk of that grass feed Beef .... looks really tasty. it's a lot of investment I hope you sell out at the farmers market and reap the rewards of your hard work.
I pray everyday for all the farmers and the Ranchers as well as those that grow just the berries The Grapes the fruits and the nuts you are the backbone of this nation don't sell your land to these Chinese people
Homegrown tastes NOTHING like the stuff from the stores! Give me farm raised meat and fresh grown veggies any day, with the exception of rabbit meat, no farm raised rabbit tastes as good as the wild and if it's smoked...smake yo momma twice! It's that good!!
Thanks for the video, Chuck. I like the breakdown on how much pork you got back. I was feeling a little disappointed with the yield I got on my 2 feeder pigs last year. Turns out they were comparable to yours. The more you know...Great video.
Minimum utilization 60%, 70% skinless, boneless. If you count bones 75%. If I get creative and find a recipe for spleen and lung we might be able to break 80%.
Wouldn’t it be grand if the ones that grow our quality food were the ones that made the most income? Because when we eat well, we do well, we are healthy. Why do certain professions make so much money when the important ones barely scrape by? Thank you so much for all you do!
Pork processing with smoked options is about $500 per pig and we drive 3 hours to our processor because of service and options! It’s expensive and makes me nervous every time. Educating the public on why your meat is expensive is the hard part.
Would NEVER use Piedmont again. They screwed me and a lot of others as well, then denies they messed up and did their level best to contact other USDA processors so we couldn't go there either. Didn't work, of course but know who you're dealing with.. Dropped appointments, misplaced orders, didn't follow their own cut sheets. If you've had good luck with them, great. They know their the only game in town so you better never complain to them. Just shut up and take it.
Question what do you do with the rest of the animal? For example, pigskin and cowhide are worth some money. Steer Skull with Horns can bring it $100+ if the horns are good.
One way to increase your profit on the ground beef is to turn a lot of it into all-beef weiners. Do yo make tallow or lard for sale? When I have my animals custom done, I have the locker render me tallow or lard. It's good for cooking & baking and my family asks me for some every time. Also, don't forget to have those hog jowls smoked for people's bean soup! No sense throwing those away!
I listen to an MD who is a holistic teacher who advises using the cow feet and leg tendons for repair of specific body weakenesses. You didn't mention OX (cow) tails, I love LOVE those and the components of the those segmented joints is specific for back repair. Same with ham joints, pig face, ears (skin) and brains for neurological repair. It would be interesting to know if your processor is willing to package and sell those to interested people. Been trying to source some to make cow's foot soup for my son with weak and damaged spine but it is hard find. I imagine shin bones are a bit of work to slice in 6-8 sections!
YEE-HAW! Can't wait to move to western NC and buy some meat from you guys! Maybe later this year! Got a BIG freezer that will need filling up! Gettin hungry already!
Thanks for watching. I come to Raleigh one day per week and work with some folks who live in Kinston so if you’re ever going to be up that way place an order. We’d love for you to try something.
Chuck we love your videos, BUT Saundra makes the channel! LOL.Maybe she needs a channel just for the rabbits! Thanks for this awesome video both of ya!
$4000 isnt too bad where I live, we charge 1.10/lb minimum (paper wrap) on hanging weight. And we arent even USDA inspected. With all your sausage and processed meat the costs really add up. We've had single beef run over $2k sometimes.
Thank you for your videos and for all your hard work. I don't live anywhere near you, but all that bone you leave at the processor...! I buy bone from the ranch we order meat from in just about every order. We use it for broth, and of course for the dog, but also love an occasional bone-in roast. Is there really no market for bone there?
Walter makes a phosphoric acid mix that will turn that red rust into a water soluable black phosphate that will wash off, then you can slap on some high zinc content paint, and greatly increase the life of the trailer.
That is Beautiful beef and pork! The color is great and the fat & marbling is fantastic. Processing fees have gone up a lot over the last 2 to 3 years for sure. Your processor does a great job cutting and the meat presents very well in the vacuum packaging. Could you save the boxes, break them down to flat & take them with you the next time you take animals for processing to reuse them to save you $125.00 - $150.00 each time? If you had the processor render down the belly / tallow fat from the pigs into lard & package it in 1 to 2 lb clear containers would it sell well at the FM’s too? It is the absolute best for baking pastries, biscuits and such & frying eggs & potatoes in. I miss making biscuits with fresh tallow lard, they turn out very light, fluffy and tasty! I always had my processor remove the pig jowl meat, cut & wrap it for me. It’s really good smoked on a smoker or on the Webber kettle slow cooked with apple wood added for smoke flavor. And, I kept the hocks, & legs with meat on cut up for soup. Same with the cattle hocks & legs & I kept the tail for ox tail, bacon & collard / mustard / kale greens soup in the winter. It’s yummy! And kept other dense bones from the cows for soup, broth & dog bones. Also kept the liver, heart & tongue.
Hey Chuck, I hear you brother....I was just saying the other day if I could get 100 lb. Of bacon from a pig & 300 lb. of rib eyes & filets from a steer I'd be doing all right !! I try to educate customers to different ways of preparing lesser cuts of meat as well as printing up recipes for them to try. Chuck-eye steaks seem to be working out...from the chuck roast area bet a little closer to the rib eye making it tender & on my Akaushi cross beefs nicely marbled. Like you say got to sell the whole animal. As always I enjoyed your content! Thanks...keep the faith
As I’m watching this, you mention how expensive this is. I know y’all process your chickens yourselves, why not process the pigs? Is it due to the USDA regulations? Could you sell the pork and beef on the hood before butchering and still make money or do you make more having the ability to sell single cuts? Thank you!
To sell meat (beef, pork, lamb, goat) by the cut it must be processed at a usda inspected processor. It’s the law. In most states a farmer can also sell by the 1/2 & whole animal processed at a non usda inspected processor but at minimum state inspected. Selling self processed & packaged chickens & other poultry often comes under the cottage farm law or other laws in the state of residence that pertains to farmer processed poultry.
@@robinwhitlatch4497 aww ok thank you! Wasn’t sure if chickens fell under that same law or not. Was thinking they may have the means to sell and butcher chickens then they could do the pigs as well.
@@SheratonParkFarms most places give u the meat of what ever cow or pig comes in that's y I cut my own and I worked in slaughterhouse so I know how to cut
I just watched again cuz I wanted to hear the part about the packaging. It's amazing you keyed in on how much better it looks! Hope that processor sees how you promote them! Thanks again Chuck and Saundra
Chuck, was good seeing and talking to you again today in Clemmons, looking forward to trying out what we purchased today, I really hope you had a good day selling today, and will probably see you again soon, take care.
Can you tell us about how you got the shipping container freezer and how much it cost? Right now I’m using chest freezers, but it’s cost prohibitive and I don’t have enough space. Seems like you could do a whole video on the issue of having enough freezer space if you’re selling retail cuts vs selling whole, half, or quarter animals.
I would say this is quite high on processing. I’d be interested in how much of a premium is from the sausage. We sell beef from our farm but via a live animal share program. After all is said and done our processing comes out to a little over $1.50 per lb of finished beef. It would be even less if you count stew bones and marrow bones.
That’s a crazy business I stayed wondering though if there is any profit I mean you’ll wouldn’t be doing it if there wasn’t any anyhow it’s a hard work but beautiful life that I would love to live thank u for the content love the video !!!!!!
Sandra…. Do you also get the marrow bones thrown in for personal use? Or even for regular customers? Getting nigh impossible to source beef marrow bones in the UK. Even from local butchers. Wondered if same happening in USA….
I’m buying 200 acres with all the farm stuff already Retired early from my city job starting a new journey I’m in Oklahoma and wondering what the price would be etc . When I do start I don’t want to undercut myself Plan on South Polls Saint Croix/ Katahdin mix Chickens Maybe pigs later
prices are really going to depend on your personal overhead and what your market is willing to pay for your product. One piece of advice is, before you invest in livestock, make sure there is a market for your intended product in your area. For example, consumers in your area may not be interested in lamb but may be looking to buy bison. Even if you raise the best quality product available, if there isn't a market for it in your area you won't be able to profit.
Wow! It’s over 5.00 / lb in my local Walmart. I’m in Western Washington. I don’t have any cattle right now so I get it by the 1/4 from my hay hauler, grass fed beef for 5.00/lb hanging wt. + 1/4 dispatch fee ($125.00 mobile on farm) + cut & wrap which was .85/lb last I got from him last June or July.
How much do u except / hope to make on the 4,700 of product roughly. Or better yet how much per pig and cow? Just wondering great job as always. Todd 🤪
You should cross your safety chains for your trailer. If your tongue ever was to pop of the hitch the chains stop the trailer from catching on the road and gives you the most possible control. If the trailer catches on the road it can easily break free and you lose all control. Just a tip for a truck driver former farm hand /herdsmen and future farmer. Love the channel.
Thanks Saundra and Chuck for your videos. Everybody should watch them to understand how much hard work, hard dollars and high risk is involved to produce quality meat, while doing the right thing for animals and country!
I like that walk-in freezer. Did y’all build it? Have any tips for building/buying one?
Bought it used but replaced all the refrigerator unit equipment.
@keencreek In essence their rooms with an AC unit attached. Can build your own DIY or order custom build
Do they charge extra for the boxes that its packed in at pickup or is that included? Not hauling coolers around for pickup would be nice.
Yes. It’s either $2 or $3 per box
I have a friend who farms livestock and he is struggling, while I sell produce and make a killing. It's hard out here for livestock farmers at the moment. He's hired me to help him grow 60 acres of okra this summer to try and make some money. Gonna be a busy year. Best of luck to ya.
Much respect to our ranchers and farmers!!!
Videos with Saundra are the best! That was some haul! I'll get my first pork I raised back soon. Quite a learning process. Do you have a market for your lard?
How did normal food become a high end luxury product?
so the processor is the winner!
AllWAYS I I only raise goats and processed it at home
That goose worth at least $150 in my area, & they just toss it to someone who needs it, no second thought. Good people!
You guys find the processer undercuts you? They charge me near 2.50lb, (plus kill charge) but when a consumer comes in to buy meat, they charge them 1.50 (4.00lb total flat rate, no kill charge)
They don’t do any retail business. That could seem like a bit of a conflict under certain circumstances.
Great video guys! So if it cost 4k what is the amount you expect to make off of that amount of meat?
I do it but I don't use that big of a trailer
Good to see you're driving a Chevy.
We love piedmont processors
Will be great to see what that 1st round of 300 chickens add to the first weigh in of the year. Inciteful as ever. Thanks for a great vid.
Very interesting. I always enjoy your videos.
First of all that some good looking meat nothing against wally world but you not gone to find meat of that quality in any big box groc store, plus you know who raise that animal and that mean alot👍
It does look fantastic doesn’t it!!!
Our local Aldi (UK) often sells steak labelled grass fed beef. (AND “British Wagyu” would you believe!!! 😮😂Although it doesn’t label Wagyu grass fed/finished, obviously)
I’ve not seen Aldi label beef grass “finished”, but we know some of it is because we know one of the suppliers who lives locally. Aldi tries to source beef from farmers local to their stores. I suppose Aldi uses busy processing plants and it’s easier for labelling/regulations to package en masse all its grass fed beef as grass fed beef rather than fiddle about accurately differentiating between grass finished and the possibility of some steers being fed corn/soya/legumes supplements during the latter fattening up weeks depending on time of year.
Aldi’s OK here in England…. But other stores don’t have the “locally sourced” mantra and our WFH snivel service somehow lets other “box stores” sell beef sourced from abroad and labelled as British.
Still…. It’s a step up from recent national scandals of imported horse meat sold as beef. 😂
Even the local butcher now sources beef and lamb from three counties away. And it’s not even labelled grass anything!
So, for quality, a fair price, limited freezer space and minimal carbon footprint to comply with [their] net zero goals, I’m drip buying m’beef from m’local Aldi. 😂 Especially as they pay their grass reared beef suppliers a sustainable price.
I get my shoulder of lamb from local farm shop that raises it themselves. Or from a supermarket (box store) when the far more delicious and affordable seasonal New Zealand lamb arrives from the other side of the world 😬😳 (Don’t tell Greta!) 😂
Like I say too my grand babies, we know how and we're theses animals came from. Right out out back .
would love to have a chunk of that grass feed Beef .... looks really tasty. it's a lot of investment I hope you sell out at the farmers market and reap the rewards of your hard work.
$4500!!! FOR PROCESSING?!!! 😱😱😱 what on earth !
I pray everyday for all the farmers and the Ranchers as well as those that grow just the berries The Grapes the fruits and the nuts you are the backbone of this nation don't sell your land to these Chinese people
You know what the problem with America anymore is someone always has their hands in your pockets.
100%. Taxed to death
I'd say that's a TON of meat, but it really wasn't!
Homegrown tastes NOTHING like the stuff from the stores! Give me farm raised meat and fresh grown veggies any day, with the exception of rabbit meat, no farm raised rabbit tastes as good as the wild and if it's smoked...smake yo momma twice! It's that good!!
Thanks for the video, Chuck. I like the breakdown on how much pork you got back. I was feeling a little disappointed with the yield I got on my 2 feeder pigs last year. Turns out they were comparable to yours. The more you know...Great video.
Minimum utilization 60%, 70% skinless, boneless. If you count bones 75%. If I get creative and find a recipe for spleen and lung we might be able to break 80%.
Thanks Wes. Appreciate you watching. This was pretty typical. Once in a while we’ll get one that does a little better sometimes not as good.
Wouldn’t it be grand if the ones that grow our quality food were the ones that made the most income? Because when we eat well, we do well, we are healthy. Why do certain professions make so much money when the important ones barely scrape by?
Thank you so much for all you do!
It's similar to our purchasing habits with Amazon... Are we buying U.S. or China products????
Same said about the people that risk their lives daily in the miltary, police etc… make peanuts compared to everyone else. Just sad
@SpearHead1011 lol the police make peanuts??????
I adore such people who provide real food to people. Keep up the good work.
Your $2.63 per pound does not include the three trips to the processor so there is another 10-20 cents per pound for travel to process.
Just the video I needed to see. We drop off a group of 10 pigs on Thursday. Freezer space is going to be tight!!
Pork processing with smoked options is about $500 per pig and we drive 3 hours to our processor because of service and options! It’s expensive and makes me nervous every time. Educating the public on why your meat is expensive is the hard part.
I live in Lexington I will see y'all in high point on sat god bless
Yes thanks for all the information on the processing process 😀 👍
Would NEVER use Piedmont again. They screwed me and a lot of others as well, then denies they messed up and did their level best to contact other USDA processors so we couldn't go there either. Didn't work, of course but know who you're dealing with.. Dropped appointments, misplaced orders, didn't follow their own cut sheets. If you've had good luck with them, great. They know their the only game in town so you better never complain to them. Just shut up and take it.
Question what do you do with the rest of the animal? For example, pigskin and cowhide are worth some money. Steer Skull with Horns can bring it $100+ if the horns are good.
So with care, feed, and processing, you have around $5 a pound invested? God bless you, I hope you sell it all at good profit
amazing, you guys NEVER get the credit you deserve! wish i were closer!
One way to increase your profit on the ground beef is to turn a lot of it into all-beef weiners. Do yo make tallow or lard for sale? When I have my animals custom done, I have the locker render me tallow or lard. It's good for cooking & baking and my family asks me for some every time. Also, don't forget to have those hog jowls smoked for people's bean soup! No sense throwing those away!
I listen to an MD who is a holistic teacher who advises using the cow feet and leg tendons for repair of specific body weakenesses. You didn't mention OX (cow) tails, I love LOVE those and the components of the those segmented joints is specific for back repair. Same with ham joints, pig face, ears (skin) and brains for neurological repair. It would be interesting to know if your processor is willing to package and sell those to interested people. Been trying to source some to make cow's foot soup for my son with weak and damaged spine but it is hard find. I imagine shin bones are a bit of work to slice in 6-8 sections!
YEE-HAW! Can't wait to move to western NC and buy some meat from you guys! Maybe later this year! Got a BIG freezer that will need filling up! Gettin hungry already!
I am in Kinston NC and wish you guys were closer. I know you can’t get the quality at the markets around here.
Thanks for watching. I come to Raleigh one day per week and work with some folks who live in Kinston so if you’re ever going to be up that way place an order. We’d love for you to try something.
Chuck we love your videos, BUT Saundra makes the channel! LOL.Maybe she needs a channel just for the rabbits! Thanks for this awesome video both of ya!
I keep sayin Saundra’s Sarcasm is epic! We need more of it! She’s a hoot!
That was some good looking meat. I wish you both good luck at the Market I'm sure you'll sale a lot.
Do you happen to know the average hanging weight on those pigs? Cause you took home on average 125 lbs
Figure maybe half of it but I never get that much back because they take some every time
That is definitely the cleanest stock trailer I've ever seen! And I know what a pain in the butt it is to wash them out, so kudos to you for doing it!
$4000 isnt too bad where I live, we charge 1.10/lb minimum (paper wrap) on hanging weight. And we arent even USDA inspected. With all your sausage and processed meat the costs really add up. We've had single beef run over $2k sometimes.
Your both adorable people
Thank you for your videos and for all your hard work. I don't live anywhere near you, but all that bone you leave at the processor...! I buy bone from the ranch we order meat from in just about every order. We use it for broth, and of course for the dog, but also love an occasional bone-in roast. Is there really no market for bone there?
Walter makes a phosphoric acid mix that will turn that red rust into a water soluable black phosphate that will wash off, then you can slap on some high zinc content paint, and greatly increase the life of the trailer.
I am guessing 4500 at 10:00 mark
That is Beautiful beef and pork! The color is great and the fat & marbling is fantastic. Processing fees have gone up a lot over the last 2 to 3 years for sure. Your processor does a great job cutting and the meat presents very well in the vacuum packaging. Could you save the boxes, break them down to flat & take them with you the next time you take animals for processing to reuse them to save you $125.00 - $150.00 each time?
If you had the processor render down the belly / tallow fat from the pigs into lard & package it in 1 to 2 lb clear containers would it sell well at the FM’s too? It is the absolute best for baking pastries, biscuits and such & frying eggs & potatoes in. I miss making biscuits with fresh tallow lard, they turn out very light, fluffy and tasty!
I always had my processor remove the pig jowl meat, cut & wrap it for me. It’s really good smoked on a smoker or on the Webber kettle slow cooked with apple wood added for smoke flavor. And, I kept the hocks, & legs with meat on cut up for soup. Same with the cattle hocks & legs & I kept the tail for ox tail, bacon & collard / mustard / kale greens soup in the winter. It’s yummy! And kept other dense bones from the cows for soup, broth & dog bones. Also kept the liver, heart & tongue.
Hey Chuck, I hear you brother....I was just saying the other day if I could get 100 lb. Of bacon from a pig & 300 lb. of rib eyes & filets from a steer I'd be doing all right !! I try to educate customers to different ways of preparing lesser cuts of meat as well as printing up recipes for them to try. Chuck-eye steaks seem to be working out...from the chuck roast area bet a little closer to the rib eye making it tender & on my Akaushi cross beefs nicely marbled. Like you say got to sell the whole animal. As always I enjoyed your content! Thanks...keep the faith
Sure does look like my grain fed beef. I sell bulk 3.75 a pound. I sleep good at night.
2.63 per pound Good Lawd!
As I’m watching this, you mention how expensive this is.
I know y’all process your chickens yourselves, why not process the pigs? Is it due to the USDA regulations?
Could you sell the pork and beef on the hood before butchering and still make money or do you make more having the ability to sell single cuts?
Thank you!
To sell meat (beef, pork, lamb, goat) by the cut it must be processed at a usda inspected processor. It’s the law. In most states a farmer can also sell by the 1/2 & whole animal processed at a non usda inspected processor but at minimum state inspected. Selling self processed & packaged chickens & other poultry often comes under the cottage farm law or other laws in the state of residence that pertains to farmer processed poultry.
@@robinwhitlatch4497 aww ok thank you! Wasn’t sure if chickens fell under that same law or not. Was thinking they may have the means to sell and butcher chickens then they could do the pigs as well.
It’s hard work and no vacation or free time
Thank you’ll for great food
Raise goats or sheep and do the work yourself and save money
Small animals are easier to process
The animals go to the processor and they come home in the trailer.
Not a problem.
Is that place u take them give u your cows back or do u get what ever
We get ours back
@@SheratonParkFarms most places give u the meat of what ever cow or pig comes in that's y I cut my own and I worked in slaughterhouse so I know how to cut
Crappy customer service at processing plant.
Such valuable information you provide. Thank you.
Or, maybe you could get another trailer?
I just watched again cuz I wanted to hear the part about the packaging. It's amazing you keyed in on how much better it looks! Hope that processor sees how you promote them! Thanks again Chuck and Saundra
Finally some meat 🍖 no nonsense talk about vegetarian
Looks to me like you need a second walk in freezer!
👍🏻👍🏻👍🏻
For 6 hogs, and 3 steers, that is a really poor yield
Up here the steaks, burger & soup bones go 1st.
Chuck, was good seeing and talking to you again today in Clemmons, looking forward to trying out what we purchased today, I really hope you had a good day selling today, and will probably see you again soon, take care.
And I cut up my pork my self
🥰Beautiful meat.
I'm loving Saundra's content!
That beef looks amazing.
Can you tell us about how you got the shipping container freezer and how much it cost? Right now I’m using chest freezers, but it’s cost prohibitive and I don’t have enough space. Seems like you could do a whole video on the issue of having enough freezer space if you’re selling retail cuts vs selling whole, half, or quarter animals.
Some of the best pork & beef I've had was grass fed & finished. Great real flavor (I tend to need less meat in my recipes due to its richer flavor).
I would say this is quite high on processing. I’d be interested in how much of a premium is from the sausage. We sell beef from our farm but via a live animal share program. After all is said and done our processing comes out to a little over $1.50 per lb of finished beef. It would be even less if you count stew bones and marrow bones.
That’s a crazy business I stayed wondering though if there is any profit I mean you’ll wouldn’t be doing it if there wasn’t any anyhow it’s a hard work but beautiful life that I would love to live thank u for the content love the video !!!!!!
Sandra…. Do you also get the marrow bones thrown in for personal use? Or even for regular customers?
Getting nigh impossible to source beef marrow bones in the UK. Even from local butchers. Wondered if same happening in USA….
Overheads are high, but do assume you make some profit, super way of life if you can make it work.
Thanks for finally letting your better half be on film / camera 🎥 . 🤪
All winter we get fireside chats… now we get rocking chair chats.
We paid 4500 on seven pigs for processing
Y'all don't get porterhouse or tbones?
I’m buying 200 acres with all the farm stuff already
Retired early from my city job starting a new journey
I’m in Oklahoma and wondering what the price would be etc .
When I do start I don’t want to undercut myself
Plan on South Polls
Saint Croix/ Katahdin mix
Chickens
Maybe pigs later
prices are really going to depend on your personal overhead and what your market is willing to pay for your product. One piece of advice is, before you invest in livestock, make sure there is a market for your intended product in your area. For example, consumers in your area may not be interested in lamb but may be looking to buy bison. Even if you raise the best quality product available, if there isn't a market for it in your area you won't be able to profit.
Awesome video, nice edit as well!
Great video. Thats a lot of meals there
I have a hard time buying hamburger at Walmart, and it's less than $3 a pound.
Wow! It’s over 5.00 / lb in my local Walmart. I’m in Western Washington. I don’t have any cattle right now so I get it by the 1/4 from my hay hauler, grass fed beef for 5.00/lb hanging wt. + 1/4 dispatch fee ($125.00 mobile on farm) + cut & wrap which was .85/lb last I got from him last June or July.
👏👏👏👏👏👏👏👏👏
🌱💚🐝
Which farmers market do you sell at?
Clemmons, High Point and King Street Market in Boone.
How much do u except / hope to make on the 4,700 of product roughly. Or better yet how much per pig and cow? Just wondering great job as always. Todd 🤪
Todd, you might want to look up the difference between except and accept. I’m trying to be kind and helpful.
@@grdelawter4266 auto correct
@@grdelawter4266 it's suppose to be expect
Them ain’t pork chops they are pork steaks 😂! All looks fantastic
Another excellent eye opening video from two down to earth people. God Bless
Isn't ossobuco pork?