I can't tell you the live weight, it was a yearling that I traded hay for and he delivered to Weber's when he took his in also. His weighed 589 lbs hanging, so they were both about the same size.
One of my friends used to work for Weber's, and vouch for the fact that what you take to them is what you get, no games like a couple other lockers around here do.
The neighbor I got it from also verifies that, he has taken beef to 3 other places in the past and ended up short on the good cuts.
The beef slaughter charge was 45.00. Processing was .45/lb x 597lbs. Grinding (ground beef) was .10/lb s 139.5 lb. 4 lb stew meat @ .50.
The pork would cost me 30.00 slaughter. .45lb processing. Curing .40lb. Smoked sausage .50lb. Sausage seasoning .15lb. Boned and rolled .25lb.
I am in no hurry for the pork, the garage freezer is full of beef. But I do like to know what I am eating, meaning locally supplied. DOUG
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Today's Featured Article - Third Brush Generators - by Chris Pratt. While I love straightening sheet metal, cleaning, and painting old tractors, I use every excuse to avoid working on the on the electrics. I find the whole process sheer mystery. I have picked up and attempted to read every auto and farm electrics book with no improvement in the situation. They all seem to start with a chapter entitled "Theory of Electricity". After a few paragraphs I usually close the book and go back to banging out dents. A good friend and I were recently discussing our tractor electrical systems when he stated "I figure it all comes back to applying Ohms Law". At this point
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