My beef customers are picking their beef up at the butcher shop right now, and the new load of calves arrived yesterday. I'll call the butcher today or tomorrow to schedule these for next March, hopefully. We had a shop close up about 60 miles away and that has swamped my guy.
As far as on-farm butchering, when compared to the job my guy does, I could never recreate that here. I don't have the clean facilities nor tools. No cooler for dry aging, no freezer and vacuum packing. These are things today's customer expects, and they are willing to pay the price. Plus, it is really hard work. He earns about $400 per animal on my herd, and that seems cheap to me considering the facilities and labor force.
]I wish he could upgrade the office staff to more computer-oriented. One site in Minnesota near where my wife is from, has online farmer customer lists and customer cutting instructions performed online. Plus, their meat market is HUGE!
I've been at the shop on "kill day", and that's a lot to dispose of, even one cow's stuff much less 16 (in my case).
Yes, it would be possible. Would I plan to do it that way, not a chance.
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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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