3.1 KiB
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