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| I sold some to new folks this year, I figured out pretty quick to just guess the weight and throw them a price with me covering the processing. Your new customers won’t understand if you tell them so much a LB live or so much a LB hanging plus processing.
You also have to tell them if they want it cut wierd that their pounds of meat may be pretty poor. I’ve had new customers want just the best steaks and grind the rest into lean. That makes 1/2 beef look pretty weak. Thicker than 1” steaks make your stash go fast.
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