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Northern Indiana | I am considering butchering the beef that we raise. We sell approx 10-15 head a year currently, and I am sure could find work for others.
Is this something that is worthy of considering, or should I continue to hire it done.
Local shops are getting .40 plus $40.00 kill fee. And they are usually 3-4 months out.
I have a walk in freezer that was given to me and would set up a room for processing. Need all other equipment. And, problem two: what is the best way to set up a room? | |
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Home butchering
