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South Central Montana | Most of my hogs get sold to the local butcher market.
I set my price by working backwards from a starting point.
I estimate (actually my wife does, I'm spoiled and haven't been in a grocery store in years) the cost of pork on average at the local stores. Hams, loins, pork chops, bacon, sausage etc.
I then calculate the estimated cost of the butchering. Place I go to works out to around $170 per hog for standard cut and wrap on a 250-280 range live weight. I charge $250 a head for the hog, customer pays butcher. Works out to around $2.50 lb for the meat, cheap bacon, bit high on roasts/chops.
I'm probably a bit low, but selling to friends and neighbors I don't really want to be high. When I'm done though I'm making about $80 a hog, I'm happy with that just wish I could sell more. Seems around 20 hogs a year is some type of wall I can't get past. | |
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