When you have nine or so (you've told me how you get the steer calves from dairy farms), do they all become ready for butchering about the same time. Do you sell them through a 'sale pen' (livestock auction) , OR, do you sale them live and have them delivered live to the butcher, you gives the meat to >the customer? I'm conffused about the logisticsI sell directly to customers as halves, quarters, and individual cuts. I try to wait until I have at least a quarter cow sold before I have one butchered, because I don't have a lot of freezer space (one cow takes 2 full-sized freezers). Any that isn't sold as halves/quarters I sell through my farm stand as individual cuts.
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