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Re: [Market-farming] OT - how to divide a pig among buyers
- From: "Beth Spaugh" <lists AT rhomestead.com>
- To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] OT - how to divide a pig among buyers
- Date: Tue, 17 Dec 2013 08:26:27 -0500
Thank you Rivka. Yes, we don’t
have a USDA slaughterhouse nearby and no livestock trailer, and we prefer to
kill on farm. In NY, with a NYS custom slaughter we can legally divide an
animal into 16ths, but have always done halves or whole. In this case I
have a group of people who have small freezers or limited funds or are trying
this for the first time, and I ran out of buyers for whole and halves.
Yes, technically they are to pay the butcher separately, but our state butcher
even is 45 minutes away, and since we always have some meat for ourselves (only
do this once or twice a year), we are going out anyway and they appreciate us
picking it up. I have separate bills for them for the hanging weight and
for the butcher. In this multiple person animal, folks are giving very
general wishes – bacon, chops, sausage, and with my encouragement a roast
or two. But, one person does not want roasts, and one person wants mostly
roasts, which sounds very convenient, but is challenging me. Beth Spaugh http://rhomestead.com
http://www.facebook.com/rhomestead "How we eat determines, to a considerable extent, how the
world is used." - Wendell Berry "Without power over our food, any notion of democracy is
empty." - Frances Moore Lappe It's not that nice guys finish last. They have a whole different
notion where the finish line is. - unknown From:
market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of Road's End Farm On Dec 16, 2013, at 10:49 PM, Carla Maness wrote:
We don't raise livestock, but
the vendors at our market who do, butcher and sell by the piece. A roast,
or a steak, or whatever. We have beef, buffalo, and lamb available and they all
do it that way. Would that be easier than trying to divide a pig 8 ways and
have 8 different ways it should be processed? Will your processor even do that?
I'm just curious. Processors around here won't. You butcher a cow, pig or
whatever, and they will do halves differently but that's about it. Carla I'm not Beth; but it's my understanding that the technicalities of the
law in New York State mean that selling individual cuts is in a different
category than selling a share of the entire animal; it requires different
licensing, and the use of a slaughterhouse certified by the USDA, not only by
the state. Theoretically, you're selling a share in a live animal, and
arranging to get it to the butcher as a courtesy to the customer; the customer
then deals with the butcher from there. Beth may prefer to use a state-only
certified slaughterhouse, or she may not want to go through the additional
hoops needed to allow her farm to sell individual cuts. I don't know anybody selling eighths; but I have run into people
selling mixed quarters of beef -- each purchaser gets some from the front
quarter and some from the hind quarter, though I don't know just how the
allocation is done. The purchaser still has to call the butcher and discuss how
the meat is to be cut, IME. -- Rivka; Finger Lakes NY, Zone 6A now I
think Fresh-market organic produce, small scale
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-
[Market-farming] OT - how to divide a pig among buyers,
Beth Spaugh, 12/16/2013
-
Re: [Market-farming] OT - how to divide a pig among buyers,
Carla Maness, 12/16/2013
-
Re: [Market-farming] OT - how to divide a pig among buyers,
Road's End Farm, 12/16/2013
- Re: [Market-farming] OT - how to divide a pig among buyers, Beth Spaugh, 12/17/2013
-
Re: [Market-farming] OT - how to divide a pig among buyers,
Road's End Farm, 12/16/2013
-
Re: [Market-farming] OT - how to divide a pig among buyers,
Carla Maness, 12/16/2013
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