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.
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.