I tend toward less fat on my animals than usual, and I don't push them really big, either. I see that my butcher cuts the meat pretty lean, and I know families are not eating as much red meat today as decades ago. I like to have all my halfs be around 300 pounds hanging weight- about a 900 pound live weight. Each year, the customer gets about 200 pounds of meat in the freezer, enough to eat all year, maybe run out of hamburger and steaks. That way they can be forced to buy store burger and compare quality, and maybe buy store steaks at $11/lb and recognize some value in my product. I charged $2.75 per pound hanging last year, with butcher fees and an average yield of 70% from hanging, they spent $4.79 per pound for every cut!
Unfortunately, that means my only profit is that pile of free fertilizer behind the barn, BUT that is worth several thousand dollars in replacement fertilizer, and I think it works better!
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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