I used to sell finished beef, they got grain twice a day , as well as pasture or hay in the winter. Killing and processing , got expensive. I sold mine , a split side, so you got some of the front and hind quarters, Butcher split them before I picked up .I had repeat customers for many years. Forget what the price was.
A friend killed open cow, and had it all ground. He explained , that the cow would dress just under 50% . After processing you lose about 50% of the dressed weight. So an animal that weghed 1000 pound live , would provide 250 pounds of hamburg. , roughly. . Think he was selling the burger for 4.00 pound. .old243

3.05 cut wrap and froze per lb.

We get $3.50 hanging weight, plus slaughter and cutting and wrapping, we use USDA plant and it is between .80-1.00 a lb. 100% grass fed Scottish Highlanders.

I have bought 1/2 beef 4 times in my life, and 1/2 hog once. None were as good as you can buy from the regular old grocery store. They have all been grained, but the flavor was odd on each one. WOn't buy one again. Made me go out and shoot a few elk, though.

1$ a lb live weight right now

$1 a pound here for corn finished live weight steers here

If i pay haning weight i won't pay kill fee, and at .80 a pound plus i won't pay any extra charges like a grind fee or boning fee for cut and wrap

Buying one wont be an issue. It will be getting it processed that will be the issue. My pastors dad raises black angus he said he has 15 or 20 beef sold but it will be almost July before the first of them are scheduled for butcher. Packing houses around he are swamped.

Son in law just traded two fat hogs for a 1000 lb heifer be done on corn by the time kill date gets here

You know many of us Alaskans butcher and package our own moose. Its not that hard if you have the time and a sharp knife, sawzall, grinder and vacuum sealer.
I would never pay to have a moose done.

There's no one where you live to pay even if you wanted to. I wouldn't pay to have a moose done either! Beef cow I probably would.
mt

I butchered my own steer a couple months ago. Its not horrible, but its not a breeze either. It takes plenty of planning, hanging while skinning and aging requires equipment and space. Plus, unlike wild game I wasn’t doing most of it boneless. I wanted all the steaks and roasts possible, bone included. All in all it turned out well. But you can’t go into it thinking its like a big deer, you’ll be in over your head real fast.

I would never consider a grass fed beef if it was pastured where wild onions are at this time of the year the smell of it cooking is bad.

Local locker plants in my area are booked up on hogs and beef until Feb. This means that you have to book a butcher date on a hog 2 months before it is born.
It is just crazy.

I cant beleieve some of the prices I hear about for beef on here. We raise our own steers up to 1000-1200lbs. We sell for $2/lb hanging plus processing and some people think thats too much. These people have no idea what they are eating though! Our beef is very lean like most home grown. when we cook our burger we get a full bag of burger not 30% fat like the cheap crap in the stores. my inlaws wait all year to get our beef and only eat other beef when they have to.

unfortunately at $2 lb there aint a whole lot of money to be made

https://showalterscountrymeats.com/

I just ordered a beef from here . Half an 1100 lb beef slaughtered , processed and packaged , $825

No doubt your beef is better ! But do you charge them ? LOL Free beef always taste better than paid for !!!! LOL

The guy I work for sells $3/lb. Has 3 going to packing house end of June, and 3 more in July.

Cattle auction prices here last Thursday:

Choice 800# steer calves @ $1.25 per pound

Choice 1,000# yearling steers @ $1.13 per pound

High yield packer cows @ 72.50 cents per pound

High yield packer bulls @ 95 cents per pound