There was bring your own lunch when I was in grade school.We used to trade stuff out of our lunches In high school they finally had school lunches that you could buy,,not free.And if you got a hamburg,,you could see the half ground soy beans in it.So you were lucky if you got caned ham instead of soybean burgers.

That's bizarre. I wonder why it's so much higher? That's well over twice what I can get a hog or beef butchered for here in Ohio. Even at those prices it's still cheaper than buying the same meat at a store.

Keith

once you do a few of them it gets easier, 3 of us can kill a steer and have him swinging in quarters in the garage within 90 mins no problem.

It took me and my cousin who doesnt know what he is doing an hour to gut and skin the 350 pound pig yesterday, it took 4 of us about 2 hours today to turn it into wrapped cuts ready for the freezer.

They must be really gouging people around you at those prices. When I take a hog to Edgewood Locker it costs around $250 and that is specialty stuff included. Just butchered a mini steer(900 ish live weight) and that locker bill is $400, I pick that up tomorrow.

Good grief, Neighbor sells grass fed beef for $2.00 lb hanging weight. Locker puts $25 kill fee and .69 lb butcher fee on that.

Most beef in the stores is all gone, people talking about demand sky rocketing but as a rancher cattle prices are at an ALL TIME LOW! The packers are raping us and making $500 per head of profit. Every rancher actually LOST money this year. There will come a time when these huge companies like Tyson have total control over the food supply. Spread the word, bring back Country of Origin Labeling. When you guys buy beef that says its American its not. They mix in an American steer for every four or five Brazilian or African garbage that they buy on the cheap.

I got one I'm picking up tomorrow that was made in America.

Yeah it’s ridiculous here for processing we do our own beef and hogs the price is what is what they told dad when he asked after he had 2 lambs processed at 500 a piece in the summer, we dont have a hanging cooler. Donnersurvivor dad and I can skin a steer in about 30 minuets once it hits the cement I dont count hanging time because it varies. Yeah bankrunner I think they just want to do retail butchering for themselves also we only have 2 within a 30 minute drive otherwise its an hour.

in the old days a fella would say, hey there neighbor I've got 100 pounds of beef and you've got 100 pounds of pork, what ya say we trade 50 pounds.

I think ya done pretty good there on that porker

Good thread here, I like to follow butcher fees. My butcher prices tend to be on high side. Plus you have to schedule months in advance. Lots of prep work for us. Those of you that can schedule on the fly are lucky.

Our local butcher is something else. Two of them will be in and out of your place in under 30 minutes with your beef swinging in his truck. It's really quite impressive to watch those two at work. Has a good product and very reasonably priced too. Don't know how much longer he'll be in business as he is up there in age.

Butchering cattle and butchering moose is not that different in my experience, nor is shooting them. A well placed shot with a 30/30 will bring them down, have one or two friends to help with the butchering, you'll be done before too long. Me and two friends shot two bull moose 15' from the slough, had them skinned, cut up, and in the boat in an hour and 15 minutes. We have plenty of moose out here, so meat isn't a problem, but ammo can be hard to find sometimes.

I love both hamburger and guns.I grind ALL my own burger.Wouldnt give you two cents for that pink slime they call burger in the stores.

Total locker bill was $432 for mini steer hanging weight of 543 and ended up 395 pounds of steaks, roasts, and hamburger, etc.

I bought a half of beef ,cut wrap and froze for 3.09 a lb