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| I'm sort of a rookie beef producer raising a few Angus heifers for freezer beef. It is about time to butcher and I am not sure what to charge for halves and quarters. I have people lined up who are interested, I just don't know how to fairly charge them. In the past, I have done several hogs and charged the live weight market price plus they pay for the butchering direct. Is this a commom way to do it or is there a more recommended method? | |
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Freezer beef prices
