[Jacob-list] Lamb Processing Prices

[Jim Millar]

Hello all, 

We sell all of our bulk meat at $2.50-2.75/lb plus customer pays all processing.  We also sell by the cut, and get a much better return this way.(Must be a USDA butcher.)  Our butcher also vacum seals.  I am curious what types of hanging weights you all get???  I am considering doing some crossbreeding to get better carcas weights.  We lamb in early May on grass, butcher in early December.  Lambs usually hang at around 40lbs. How does this compare with yours?

Pam Millar
ZuZu's Petals Farm 
    -----Original Message-----
    From: Kathryn Shirley <humbug7 at worldnet.att.net>
    Cc: Jacob List Members <jacob-list at jacobsheep.com>
    Date: Friday, October 26, 2001 5:27 PM
    Subject: Re: [Jacob-list] Lamb Processing Prices
    
    
    I sell mine for $2.50 lb hanging weight for a "whole" lamb--cut up and vacuum sealed.  $3.00 for a half lamb--cut up and vacuum sealed. 
    Kate Shirley 
    Humbug Farm 

    dave & katrina wrote: 

        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.KatrinaChicory LaneHanover, 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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