[Jacob-list] Lamb Processing Prices

[Kathryn Shirley]

40 pounds is about right for that age lamb.  My crossbreds will get
between 50-60 pounds.  To be honest, it is much easier to sell the
smaller lamb around here.  Especially since it has a lot less fat.

Kate Shirley

Jim Millar wrote:

>  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 MillarZuZu'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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