price per pound??
Posted 12 November 2008 - 01:35 PM
Posted 12 November 2008 - 03:45 PM
Posted 12 November 2008 - 11:11 PM
Last time I weighed my lambs right before they got butchered, I was getting a 45-50% hanging weight. Those were big NCC cross lambs, though. My Cotswold crosses are a bit lower, I'd guess.
This time, I ended up grossing about $150.00 per lamb. That's BEFORE I take out my time, wormer, etc.
If you want your customers to pay their own slaughter, cut & wrap fee, I'd think about charging a flat rate per lamb, as Denice suggested.
-Ben: the shepherd on hiatus-
-Nick: the mud-brown collie-
-Hoot: the weird one-
-Lu: the mutt-dog who was-
barn's burnt down... now i can see the moon
Posted 13 November 2008 - 06:22 AM
First, if you're going to sell the product based on weight, you must weigh it on a legal-for-trade scale. Most slaughterhouses have one and use it to weigh carcasses, which is why lamb is so often price on hanging weight.
Second, when you sell lamb you are supposed to either pass on a checkoff fee or remit it to the American Lamb Board. This checkoff fee is based on liveweight. They have been known to come after small producers for this fee, so it is worth thinking about how you can comply with this law. The fee is $.005 per pound, plus 30 cents per head at the time of slaughter. So if you sell a live lamb to a customer, technically you should deduct half a cent per pound of liveweight, and your customer, who owns the lamb at the time of slaughter, should remit that amount plus half a cent per pound on any gain that takes place while he owns the lamb, plus 30 cents.
Third, if you're trying to avoid product liability by selling a live lamb and having the customer pay for cutting and slaughter, it won't work.
Now, to try to answer your question Hot hanging weight will generally be in the 47 to 50 percent. Some individuals will be much higher, others much lower. Cold hanging weight can be a much lower percentage of liveweight. A 50-lb lamb carcass that hangs in a cooler for three days will lose two to five pounds of moisture, depending on fat cover. Depending on how your slaughterhouse captures the hanging weight, whether the head is on or off, whether kidney-pelvic fat is left in place, how organs are handled, the range could be much greater.
I am charging $4.50/lb for USDA slaughtered, cut, wrapped (vacuum sealed), and delivered whole lamb carcasses. A half-lamb order incurs an additional $10 flat fee. On the whole lamb, this figures back to a farm gate price of about $1.40 per pound liveweight. But out of that farm gate price, you also need to figure that I have spent a lot more time on marketing the lamb, and that only the best lambs can bring this sort of price. I am doing better than the auction, but like Ben, I think I am not valuing my time well enough.
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Posted 13 November 2008 - 12:48 PM
This yr, my charge will be $3.00 per lb, hanging weight. Live lamb will be the same as last year.
I have repeat customers so that makes a big difference. The lambs were Cluns and weighed out at 45-65 lbs hanging weight.
Posted 13 November 2008 - 06:59 PM
Posted 14 November 2008 - 10:22 AM
Bill...I went on to the American Lamb Board web site....looks like a great site and a place to refer folks for recipes and information. Anyway, I can not find any information about the fees you were talking about. Can you tell me where to look/go? Also, are there any books you recommend for small farmers on effective sheep production?
What started out as "sheep for training dogs" is now turning into....sheep to pay some bills.
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