No really that is ridiculous. in many places you can buy a whole, half or quarter cow. Perhaps if you sell it live then offer meat cutting service seperately?
This is how I did it. I would feed out a few head, sell a half or quarter to the customer, tell them what day it was going in for slaughter, drop off animal at butcher, pick up payment from customer, tell them to call with their cutlist, butcher does the rest and customer is responsible for picking up meat and paying butcher.
My local facility will label USDA inspected for resale for $40 a head.
Beef Aged on the hoof...
No really that is ridiculous. in many places you can buy a whole, half or quarter cow. Perhaps if you sell it live then offer meat cutting service seperately?
I believe that's the current work around. I think they sell "shares" of the livestock and then you need to set up the butcher
That's thinking outside the box! I like the cut of your jib!!
This is how I did it. I would feed out a few head, sell a half or quarter to the customer, tell them what day it was going in for slaughter, drop off animal at butcher, pick up payment from customer, tell them to call with their cutlist, butcher does the rest and customer is responsible for picking up meat and paying butcher.
My local facility will label USDA inspected for resale for $40 a head.
That’s how my neighbor has done it.