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#1
Posted October 12th 2011, 12:06pm
I am just throwing this out there. I raised a few lambs this year and I am looking to sell one to cover some of my costs. I have a small farm in Rockford but I drive to Northbrook for work so the meat can be picked up there. I am not looking to sell individual cuts. The cost is roughly 240.00 and would yield about 40 lbs. of meat. Approximately 5-6 dollars /lb. I will take them to the butcher, (Sorg’s in Wisconsin) and you call the butcher to discuss the cuts. I’ll pick it up and bring to Northbrook. One thing to consider is they are grass fed. For the health conscious this is a plus. Given the enthusiasm for food you all likely know this but the fat content is different. Some feel the flavor is different and it can be less forgiving to over cooking. Again, I’m no foodie, I’m in it for the health aspect. I take them in Oct 30. Likely ready a week or so after that.

We use no chemicals on our pasture and they’ve never been sick so they’ve never had any medicine of any kind. For organically raised, delivered I feel like the price is pretty darn good. Again, if health is a driving factor you can’t go wrong. I’ll bluntly say store bought grain feed meat tastes better.
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#2
Posted October 13th 2011, 1:30pm
It sounds like a great proposal. I would like to commit to 20 lbs. I would be happy to speak to the butcher. Lamb chops, lamb stew meat, ground lamb, shanks. Does that sound reasonable? Please let me know. This is very exciting.
ps I hope this works for you.
Thank you
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#3
Posted October 13th 2011, 3:01pm
HI,

Is your price range the net price before or after butchering?

Regards,
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#4
Posted October 15th 2011, 4:38pm
Cathy2 wrote:HI,

Is your price range the net price before or after butchering?

Regards,


The price includes everything. It is a bit of a guess but very close. It is basically 150.00 to me and the balance is the butcher's fee. 80 lb lamb is .50 /lb to process and a 35.00 slaughter fee. So around 230.00 - 240.00 total. (Keeping in mind the yield is about 50 percent of live weight )

I'm driving to the butcher and to Northbrook anyway so there is some savings there. I've never really done this for profit, always just consumed what I raised...so it's kind of new to me.
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#5
Posted October 15th 2011, 4:43pm
izzy wrote:It sounds like a great proposal. I would like to commit to 20 lbs. I would be happy to speak to the butcher. Lamb chops, lamb stew meat, ground lamb, shanks. Does that sound reasonable? Please let me know. This is very exciting.
ps I hope this works for you.
Thank you


I'm hoping to sell the whole thing to keep it logistically simlpe. As far as the butcher is concerned, an animal can be split in 2...taking 2 different phone calls for cuts. Beyond that it's up to the customer to divide stuff. So if someone else wants half, I guess that is doable.
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#6
Posted October 15th 2011, 4:47pm
I'm in for the center half!

seriously, let me make a call or two...
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#7
Posted October 15th 2011, 5:07pm
I'm in for a 1/2 if anyone wants to go in on one.
I'll take the left 1/2 :wink:
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#8
Posted October 17th 2011, 4:22pm
Drake,
Does this mean it's a go? I am already thinking of recipes.
Thanks
ps When would this occur? Do you have tentative dates yet?
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#9
Posted October 18th 2011, 6:57pm
I'm in for a lamb. A friend and I are going to split it

Look for a PM with my contact info
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#10
Posted November 14th 2011, 8:35pm
Just to keep this up to date, we got our lamb this morning and I made a delicious lamb shank and shoulder chop stew with white beans.
the Lamb has great flavor (but not an overpowering LAMB flavor)
The butchering looks nicely done and everything came well wrapped and marked.

the Seller was a great communicator and I would recommend him if anyone was looking to purchase local Lamb (maybe Pork too)

I look forward to some more Lamb and Pork in the near future.
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#11
Posted November 20th 2011, 11:41am
mhill95149 wrote:...the Seller (Drake Ramoray) was a great communicator and I would recommend him if anyone was looking to purchase local Lamb (maybe Pork too)


Hmmm...ya don't sayyy...

Another Pig Story.
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