[Jacob-list] Lamb Processing Prices

[Mary McCracken]

My buyers are ALL aware of meat production practices in this age of corporate agriculture.  They want meat from a small farm that has been grazing on real grass and getting no hormones.  We would do best if we advertised the common practices used by agribusiness and just tacked our 'grass fed lamb' message on the end.  

Saturday Markets have very stiff rules for selling meat by the cut but I've been going with my fruit AND a sign for butcher lambs.  Sell about one lamb a week that way.  They sign up and wait until a butcher date.  It sure made a difference this year when the wholesale price was so miserable.   

Corporate agriculture should eventually produce a market for the small farmers that are able to survive the cut throat, ecologically and morally ruthless common practices for mass food production in America today.  People who are able to pay more will do so for quality and safety.

Mary McCracken
Red Wind Farm
La Grande, OR
    -----Original Message-----
    From: Chovhani <melanie.boxall at sympatico.ca>
    To: jacob-list at jacobsheep.com <jacob-list at jacobsheep.com>
    Date: Friday, October 26, 2001 4:12 AM
    Subject: Re: [Jacob-list] Lamb Processing Prices
    
    
    You know why? In some big supermarkets here I've seen whole New Zealand lambs for $70 CANADIAN. All the time people see things like they get a false idea of the value of the meat. The average consumer has no clue about cut and wrap, or the difference between bulk processing and small flocks. But at the same time he is probably ignorant of the vast taste difference, and you DO get what you pay for! The Jacob meat is indescribably tastier than the NZ imports (they taste of nothing). We haven't ever tried to sell any, my kids like it too much, and with my small flock I can't ever see us having "spare". 
    Melanie
    Light a candle for the sinners...set the world on fire!
    - Marilyn Manson
    
    
        ----- Original Message ----- 
        From: maria timmerman 
        To: oberlef at desupernet.net ; spahrfarm at dragonbbs.com ; jacob-list at jacobsheep.com 
        Sent: Thursday, October 25, 2001 10:19 PM
        Subject: Re: [Jacob-list] Lamb Processing Prices
        
        
        2.25 per pound???? Yet when I posted the 3 ewes from the Puddleduck lines I got misers Jewing me down on the 250.00 I asked...Strange how people are....HMMM

        >From: "dave & katrina" 
        >To: "Jim Spahr" , "Jacob List Members" 
        >Subject: Re: [Jacob-list] Lamb Processing Prices 
        >Date: Thu, 25 Oct 2001 21:58:09 -0400 
        > 
        >Sounds steep... Around here we are charged a flat $35/sheep plus wrapping and freezing. We keep the skin, bones, or whatever else we ask for without charge. Interesting there is so much of a price difference. 
        > 
        >For those of you selling retail or wholesale meat lamb, what kind of prices are you asking? We have been selling whole lamb for $2.25/lb hanging weight or $4/lb wrapped & frozen. 
        >Katrina 
        >Chicory Lane 
        >Hanover, PA 
        > ----- Original Message ----- 
        > From: Jim Spahr 
        > To: Jacob List Members 
        > Sent: Thursday, October 25, 2001 8:35 PM 
        > Subject: [Jacob-list] Lamb Processing Prices 
        > 
        > 
        > We are scheduled to have 3 lambs processed in Nov. The cost is $54 ea. plus a $50 fee for someone to come to the butcher shop to dispose of the remains. The $50 will be split among 5 customers, for a total of $64 per lamb. This is why we will be taking our crossbred lambs that weigh more. These kinds of prices do not make it economical for us to take smaller lambs such as our Jacobs. 
        > 
        > Mary Spahr 
        

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