KCARD is fielding a lot of questions from farmers who are looking to sell meat from their farm for the first time, so we thought it would be a good idea to help answer a few of these questions through a post.
Q: When should I contact the meat processor about scheduling?
A: You should contact the meat processor immediately. There is normally a wait time before processors can process your animal. Many processors are booked up for the next several weeks, and some are booking for 4-6 months out now. It is important to know when your animal(s) will be ready to be processed and to work with the processor to schedule your date in advance.
Q: How much meat should I expect to have to sell after the animal is processed?
A: The yield or percentage of meat that is available to consume or sell can vary based upon the size of the animal (percentage tends to increase as animal size increases), types of cuts of meat you desire, and whether or not you de-bone or have bone-in cuts. But the average yields are 33-38% for beef; 47-53% for pork; 38% for lamb and sheep; and 71% for broilers. So, for a 1200-pound beef, you should expect approximately 425 pounds of meat, and for a 250-pound hog, you should expect around 125 pounds of pork. The University of Kentucky has a great resource on this at http://www2.ca.uky.edu/agcomm/pubs/asc/asc179/asc179.pdf.
Q: Does my animal have to be processed under USDA inspection?
A: The short answers are: 1) No, if you are having the livestock or poultry processed for personal or family consumption; and 2) Yes, if you plan on selling the meat, then the livestock or poultry needs to be processed under USDA inspection. However, if you are selling the meat by whole or partial beef or hog, the beef or hog can be custom-processed and not under USDA inspection as long as the customer takes ownership of the animal prior to processing, paying you based on the live weight of the animal and paying the processor for the processing fees. There are a few limited exceptions to the USDA inspection rule.
KCARD maintains a map and list of approved processors in Kentucky, so just give us a call if you need to know where your nearest processor is located. Keep in mind that you may have to call multiple processors to find one with availability for when you need it.
Q: How do I set the prices for my meat?
A: First, you need to understand your costs. Determine the value of the live animal based upon current market prices and add the cost for processing including transportation. Then divide by the amount of meat to get an average cost per pound. Next, you should review prices from markets and other farms to get an idea of what competitive prices are for different cuts.
It is important to remember to try to “pre-sell” as much as possible before you start processing several animals, especially if you lack ample freezer space.
KCARD is here to help you with determining pricing based on your breakeven costs, figure out how to market your new products to consumers, and develop goals for offering farm-fresh meats directly to consumers. As always, give KCARD a call if you want to discuss any of these options. You can reach us at 859-550-3972 or via email at kcard@kcard.info.