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  • From: david purpura <davepurpura AT yahoo.com>
  • To: "market-farming AT lists.ibiblio.org" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] dividing up pork
  • Date: Thu, 19 Dec 2013 19:02:29 -0800 (PST)

I don't think I mentioned anything about being legal....  :*)  I sell to known customers... and I'm small, so I have enough customers to know the drill....

dave


>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

This is definitely a state-by-state issue.  What Dave describes below is
what we?d love to do, but it?s illegal here.  We have two options in WA
state ? what?s called ?custom slaughter? at a WSDA approved facility, or
?USDA licensed slaughter? at a USDA inspected facility.  Trouble is, there
are no USDA licensed facilities within a two hour drive of our location.  We
have one USDA mobile unit south of us, and another USDA mobile unit north of
us, but neither of them come this far.  So we?re very nicely out of reach of
both.  If we sold USDA, we could sell by the cut.  If we sell WSDA, we
can?t.  Since we don?t have a USDA facility within reach, we go WSDA custom
slaughter.



We have to sell the living animal, in advance, to the buyer.  That buyer
must also be the end consumer ? they can?t re-sell the meat.  We can sell in
as many shares as we like, but as indicated in the original post it gets
dicey really fast once you go beyond the ? division. We sell with the
previously agreed-upon arrangement on who the butcher will be; we have two
WSDA places here in town, and several more within an hour?s drive.  Once the
buyer has purchased their fraction, they give cut/wrap instructions to
whichever butcher is doing that particular animal.  They pay us for the
living animal, which is usually done on a hanging weight basis, then they
pay the butcher for the slaughter, the cut/wrap, and any additional services
(smoking, sausage casings, etc).  Then they go pick it up.



The only time we?ve been able to do smaller divisions than ? hogs, was when:

a) several buyers pooled their money and split the whole or ? amongst
themselves, leaving us out of it, or

b) we culled two old animals, which went entirely to sausage.  We were able
to sell a lot of shares of that sausage, because there was no concern about
how big the ham would be compared to the shoulder compared to the loin, etc.




The best source of info for what?s allowed in your state, is to talk to
other hog producers in your own state.  They?ll have likely worked out a lot
of the in?s and out?s for what can and cannot be done.  Or check with your
extension office and see if they have someone who can advise on the legal
issues.  We brushed up pretty hard on some legal issues with that sausage
slaughter (learned after the fact unfortunately) and the penalties for
stepping over those lines can be rather steep.  Better learn the options
now, rather than get burned later.
Kathryn Kerby

Frogchorusfarm.com
Snohomish, WA



  _____ 

From: market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of david purpura
Sent: Wednesday, December 18, 2013 5:48 AM
To: market-farming AT lists.ibiblio.org
Subject: Re: [Market-farming] dividing up pork



Hi Beth.  In my opinion, you're making way too much work for yourself.  I
allow people to choose their cuts if they get a half or a whole.  Otherwise
you make the slaughterhouse crazy with all those instructions, and make
yourself crazy trying to keep things straight.  What you're doing is selling
cuts, in a bundle.  You should just sell them cuts, and price accordingly.
I don't bother with hanging weights either.  I take them to slaughter, pay
the bill, and charge people what I need to charge for what they're actually
taking away in pounds ($7.50 / lb this year, fresh unsmoked).  No one
understands hanging weights.  If someone wants a couple ham steaks, some
chops and bacon then I charge them retail for those cuts.
 
Doesn't seem off-topic to me... a little diversity gets people excited about
the farm and gets them to buy more kale  :)

dave

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Apologies, but I don?t belong to any pork lists.  We have 4 pigs gong to
slaughter.  One is to be divided among 8 buyers.  Some want some bone-in,
others not.  Can anyone point me toward information on how to fairly
allocate cuts?  I can divided the hanging weight by 8 for the cost of the
pig.  And can allocate the smoking and sausage processing by who gets what.
But any thoughts on the equivalents between part of the leg made into a ham
and hamstead, and part ground for sausage?  One person wants roasts bone-in,
others no roasts.  I wonder if 1 ? lb roast ? 1 lb sausage? 2 lbs roast ? 1
lb sausage?  Everyone splits chops and bacon evenly.  It is the other cuts
that are puzzling me. Sure is simpler with 2 people sharing, but we ran out
of half and whole pig buyers and do have folks who want smaller amounts.
Thank you for letting me ask off-topic.




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End of Market-farming Digest, Vol 131, Issue 14
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