Yeah I couldn't understand his math either

Very few reasons to pat yer own back more satisfyin than knownin deep down in your heart that you raised you kid right. Hat's off to ya Mister Posco aka father of the year.

When I was selling Hogs,,I sold for $1 a pound hanging.That did not include cut,,wrap,,smoking or any of that stuff.That was quite a few years ago.

Did that $1,640 include cutting and wrapping?

On the surface it may appear that way. But take mine for example yes I feed a commercial feed but there is much more to it than that. Conditions being primary.

My meat birds stay in a wood frame enclosed for predator protection. The bottom is open as are 2/3rods the top and sides that have chicken wire. It gets moved once or twice a day on to fresh grass. Once when they are small twice as they grow out. They get sun and open air, catch bugs and get to scratch and eat grass along with their feed. They don't sit in their own filth and have to be medicated because of the airborne poo particle they are breathing in causing micro abrasions in their lungs.

They are healthier and they for taste better. Its apparent if you cook one of mine and a store bought bird. The broth from the store bird will have a gray tinted appearance not noticeable until directly with one of my birds.

My egg birds get moved around the farm with the goats and sheep. Their coup is built on a 16' car trailer and stays inside the electro net fence the goats and sheep stay in. They also get commercial feed with some added sunflower seeds. But they free range inside the rotational grazing fence and eat lots of bugs and vegetation.

I have a lot of customers that agree and pay $5lb.and 4.50 dozen eggs And pick them up from the farm.

I guess if someone is raising them in the traditional poop filled mud runs you may be correct on there not being much different. [/quote]

Some people get it, others don't or choose not to. Just like home grown meat birds costing 3 times what their styrofoam chicken costs. [/quote]

Exactly people make a special trip and drive all the way out to my farm and pay $25 per bird average when they can get a cooked bird ready to eat from the store for $8. And pay 4.50 for my eggs instead of .98c. Because there is no difference.

As a kid I never understood my grandfather going on about those farm eggs. To me eggs were eggs. Then after eating nothing but my own farm eggs for 2 years I ordered a t bone and 6 eggs for breakfast at a restaurant one morning. I couldn't figure out what was wrong with those tasteless washed out eggs.(I'm slow at times) a month or so later our hens had slowed down being winter and my wife bought some brown eggs from the store. Again the yokes were pail the eggs spread out all over the pan and they had no taste. I put 2 &2 together after that. A sickly chicken lays a sickly egg.

I buy all my beef from a local farmer who raises angus. That way I feel like I pretty well know what I'm getting.

Big fat T-Bone steaks tonight for supper.Paid $3.99 lb.

You have to work the sales here to get good cuts at a reasonable price if your buying it from grocery stores. Another decent option is the bulk AAA from Costco and do a bit of processing, such as a full strip loin into steaks.

Raised beef for many years when I was a kid. Dad always had a dozen or so white face and angus. We penned them up in the barn for about 10 days as I remember and corn fed and supplemented with horse and mule molasses feed. Very little hay as I remember.

With goodies like the shelled corn and molasses feed, that hay seemed to take second fiddle as I can't blame them.
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Like Danny says grass fed heffers and such pastured beef may be the liberal cheap green way to go in these times. However you can't beat that fat marbling in your steaks and roasts. Also the hanging beef aging was standard procedure back in my young days with our old slaughter house butcher. The old butcher taught me how to make a football from a steer bladder once. Good old days they were.

I work the sales,,plus buy the bulk of my stuff right from the meat locker.He sells to me for the same price he charges the restaurants that he services.Just got a whole case of boneless pork loins(60 lbs.) for $1.49 lb.I cut and vacume pack myself.I get most of my stakes there also.

Our meat must be better priced here. This market has quarterly specials on T-bones for $3.69 and Porterhouse for $3.99. All meat comes to the market in halves, fresh, and can be custom cut at no extra price. This week ground beef $2.48, Demonicos $6.48, and Filet Mignon $8.98. I go there every month or so and buy a couple hundred dollars worth for my kids and their familie

Yes Here's the text and the pics of the steaks ,

Pork is whole different ball game pork tenderloins are on sale here for 99 cents a lb every other week.

I like vacumn seal better. 10 minutes in hot water in sink and ready to grill

just picked up mine,185 lbs hanging weight,at 2.60 lb. 481.00 for the beef(brother in law).cut n wrap 171.40 so total is 652.40 divided by 185 lbs comes to 3.53 lb across the board steaks an all this was for a quarter beef

You must really got a big beef. I have one 10 cu ft freezer and one 7 ft. It held entire 530 plus lbs of meat PLUS I have 6 whole chicken frozen , 4 gallon Ice, (grandbabies) and tons of pork I vacumn sealed. Plus left the 3 beavers in the bottom I want to tan. Tons of fries and pies And one 80 lb doe ground and packaged.. BUT don't ask to put any more in LOL..

Yea it's lot better Guys keep posting they got 399 lb t bones and thing I'm glad for them but around here beef is outrageous. IGA, Kroger, Walmart don't matter all higher than what we paid.

I picked up a half Saturday @ 3.15 cut wrapped and froze per lb.

I thought this was a good deal. My buddy serves a lot of his own beef to his family so i trust his finishing and butchering process. He's very particular on finishing. Anyway he charges $2.90 hanging weight if you help wrap. Cant remember his full service price. If we didn't do well on deer, id take him up on it.