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Meat Processing.md

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+Eureka (Bittner's) - 309-467-2731
+Atlanta - (217) 648-2333
+Bloomington meats - 309 828 9731
+Chenoa Locker - 815 945 5038
+
+I want 7 hogs Sep 10??
+I want 5 lambs more like December...
+
+### List of q's
+- How does this... work?
+- Advance notice?
+- Recommended / default cut sheet?
+- Earmarking for friends to pick up?
+- Can I sell extras to you?
+
+## Atlanta
+October 20 first available for hogs
+
+Bring on Monday, kill on Tuesday... not a very big op.
+
+(texting me a cutsheet)
+
+$65 for butcher + $10 offal
+$80 / cwt for cut
+
+Around Oct 20 for lambs
+Plenty of openings in december
+
+$75 + $8 offal
+
+
+----
+250# → $400 processed ?
+
+$2.75 hanging
+
+---
+
+
+## Eureka
+
+Openings Sept 12 (F)
+Week of the 15th - M / T / W / F
+Week of 22nd - M / T / W / F
+
+Processing
+$36 butching + $10 disposal
+$85 cwt for cut (carcass weight)
+smoke and cure $.55 /lb
+- regular
+- applewood smoke ($5 extra per hog)
+- black peppercorn ($5)
+- jalapeno ($5)
+- apple cinnamon ($7)
+- raspberry chipotle ($7)
+brats etc $1.29 / lb
+- regular
+- beer
+- polish
+- andoullie
+- italian
+other flavors $1.49 / $1.59 / lb
+- chorizo
+- mush & swiss
+- 12 pepper
+- ghost pepper cheese
+- bell pepper
+- german style
+- cherry cayenne
+other $1.59 / lb
+- maple
+- rokie
+- cowboy butter
+- mac and cheese
+- philly
+- taco
+- fajita
+- mango habanero
+- buffalo
+- garlic parm
+
+they pay me for meat itself... they are obligated to pay them the processing fee
+
+same processing fees for lambs
+100# lamb -> 50%
+
+std is wrapped in cellophane, first and last name on package, with name of cut
+can pay extra for vacuum sealing
+
+hang for no more than 5 days
+
+avg 200# carcass -> /.72 to get live weight (275-300 live wt)
+
+whole hog 3 options:
+- Ground pork
+- Ground sausage
+- Brat
+
+around 4 weeks total from dropoff to pickup
+
+
+
+
+## Chenoa
+7:30am - 5pm
+
+Booked until mid-end Sept or October
+October 8 is first available open
+
+#### Hogs
+$36 slaughter 
+$10 disposal
+95c cut/wrap/freeze
+25c seasoning
+75c curing
+55c casing
+
+only 1/2 and whole hogs
+tell who gets what
+need instructions no later than friday
+3-4 turnaround
+
+won't buy excess
+
+open up books june of year before...
+$110 / head
+
+halves and wholes on lambs
+
+## Bloomington
+8am-6pm
+
+
+
+
+$50 slaughter + $75 / cwt processing
+$57 / cwt curing
+$65 / cwt brats
+$99 / cwt flavored brats
+$100 / cwt links
+
+
+# CUSTOMERS
+
+| Who        | Hogs (7 tot) | Lamb (5 tot) |
+| ---------- | ------------ | ------------ |
+| Grandpa    | 1/2 hog      |              |
+| Us         | 1 hog?       | 1            |
+| Dad's side | 1 hog        | 1            |
+| Hannah     | 1/4 ?        | 1/4          |
+| Tyler & co | 1/4          | 1/4          |
+| Chris Abel | 1/4          | 1/4          |
+| Rick K     | 1/4          | 1/4          |
+|            |              |              |
+that's 3 out of 7
+heh
+uh oh
+
+"You just need to sell 8+ halves"
+
+- Austin Savage
+- Ben Gottemoller
+- All the Chesterbelloc crew tbh
+- All the swing crew
+- Chris Abel
+- Tyler Deters
+- Rick Kuduk
+- Long family
+- Janet Short
+- Widener family
+- Derek Lopez
+- BNC in general
+- Joseph Gustafson
+- Bruhl Family
+- Andy Jacobs? Other farmers?
+- Use a half as 'free samples' to give to friends who don't have freezer space