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How many of you are cattle ranchers - & cattle farmers ?
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<blockquote data-quote="bigngreen" data-source="post: 2002135" data-attributes="member: 13632"><p>The hard stop for local butchering of cattle is the kill floor, I ran a USDA inspected plant and we would buy box beef and pork then process specialty meats like sausage, jerky, snacks sticks things like that and we could do well and stock local stores even into local Walmarts and it was not a deal breaker but the kill floor is what is the killer for local retail. </p><p>Cutting a beef for the owner of it does not require the USDA since your cutting privately so smaller shops make it on that box beef without much issue. </p><p>We have everything from the cow calf to finished feeders but from there they have to go to a kill plant and even after that it will come back local to get finished as box beef.</p></blockquote><p></p>
[QUOTE="bigngreen, post: 2002135, member: 13632"] The hard stop for local butchering of cattle is the kill floor, I ran a USDA inspected plant and we would buy box beef and pork then process specialty meats like sausage, jerky, snacks sticks things like that and we could do well and stock local stores even into local Walmarts and it was not a deal breaker but the kill floor is what is the killer for local retail. Cutting a beef for the owner of it does not require the USDA since your cutting privately so smaller shops make it on that box beef without much issue. We have everything from the cow calf to finished feeders but from there they have to go to a kill plant and even after that it will come back local to get finished as box beef. [/QUOTE]
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How many of you are cattle ranchers - & cattle farmers ?
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