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South Central Iowa | I charge $/lb hanging (carcass) weight, customer pays for their own processing. That way if they want a bunch of burger made into patties or some other specific request it's on their dime. And yes, the locker politely encourages selling halves and wholes to make their lives easier, and I've started tiering my pricing to encourage people to go together to buy a half or whole to streamline things. All said, all done, the take home pounds usually cost what good burger is worth. Or, another way the math works out is figure retail value of all steaks, roasts, and brisket, after that all the hamburger is free. | |
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Selling beef privately
