What do you pay?

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vc

Well-known member
Joined
Jul 24, 2007
Messages
1,811
Location
So-Cal
I just picked up 2 hogs that my boss purchased at our fair, he sends them to a butcher who specializes in sausage. I'm pretty sure it cost $80 each to have them killed and delivered to the butcher, then it was $1.35 a pound hanging weight, plus different prices for the sausage depending on the type, Sweet Italian 3.60, Jalapeno Cheddar $5.00, Apple$2.80, Spicy Italian on top of that add the smoking for the bacon and ham. It came to a total of $1314.27 for the 2, i think that is more than he paid for the hogs to beggin with.

The beef hung at 840, @ $1.35=$1134.00 for the steer.

I use a guy about an hour away, it is $0.80 hanging weight there.

I think we are higher in our area because of the lack of a plant, minimal competition and I am betting more regulations and fees than you can shake a stick at.
 

GoWyo

Well-known member
Joined
Nov 29, 2008
Messages
1,691
Location
Wyoming
Steers have been running $50 kill fee and $.70/lb hanging weight for all boneless cuts vacuum packed at the local plant that I use.  They do about 30 head of buffalo a day and then custom on cattle, sheep and goats a day or two per week for each species.  They do not do hogs.

The place that processes hogs is further away, but it seems that the cost is around $180-200 to process a hog with standard cuts, ham, bacon and then can get breakfast or Italian sausage.
 

firesweepranch

Well-known member
Joined
Jun 17, 2010
Messages
1,685
Location
SW MO
We just had our son's show hog processed the first part of June. Most we sausage out, with extra cost associated with that (extra for seasoning in the sausage). And a big part we have cheesy brats made. We only smoke the bacon and one ham... our cost was over $300, can remember exactly but not as high as $400. He was 280 at butcher, had a great hanging weight...
 
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