The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: 90driver on July 06, 2014, 11:12:24 pm
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Hi All. This is our second "crop" of pigs and I will be taking them to slaughter tomorrow.
I was wondering what is a fair rate for our tamworths. Last year we sold them per half pig, but think it is better to sell per kg .
Thanks in advance
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It's definitely fairer to both yourself and the buyer to charge by the KG. We currently sell a half pig for £4.50/kg.
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I sell for £6.50 per kilo and sausages separately.
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Thanks.... are those prices for just the slab or meat or boned and rolled etc ?
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We have chops, joints, shoulder into sausage and half the belly joints and half sausage. Nothing fancy, cost £25 for kill and cut and 50p per lb for sausage making.
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Thanks.... are those prices for just the slab or meat or boned and rolled etc ?
Our £4.50/kg will include basic butchery ie chops joints etc but no sausages or burgers. The price the customer pays is calculated on the bone as it comes from the abattoir, and is for a whole or half pig only. Individual cuts that we sell on the market are priced differently.
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£10/kg for actual weight supplied to customers for pork or sausages not including fillet, which I never sell as I am addicted to pork fillet and halumi kebabs and salt and pepper pork.
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Can I send you my pork to sell!
If I could turn a 60 kilo carcass into £600 quid, i'd get a lot more pigs!
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£10/kg for actual weight supplied to customers for pork or sausages not including fillet, which I never sell as I am addicted to pork fillet and halumi kebabs and salt and pepper pork.
same here and no-one bats an eyelid. Remember its not just a lump of mass produced meat they are buying and most people are willing to pay a fair price for the work and effort we put in and they know the animals have the best life possible. As I explain to customers, we have higher transport costs, feed costs etc that all have to be factored in too
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Can I send you my pork to sell!
If I could turn a 60 kilo carcass into £600 quid, i'd get a lot more pigs!
Yes, me too. Unfortunately it's not quite as simple as that ;)
You're 60kg carcass will probably equate to around 45 kg (or thereabouts) after it's all cut & prepped.
You've got to take off the cost of raising, transport to slaughter, slaughter and butchery costs and transport back to customers or other storage / selling costs......
I reckon pork is now the most expensive meat to produce ethically and in high welfare conditions, yet it's still viewed as a 'cheap' meat compared to lamb or beef :(
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I get back around 60 kilo per carcass from the butcher.
Whatever way you look at it, £10 a kilo is real good. With my last batch of pigs id be looking at around a £450-£500 profit per pig.
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£10/kg is lovely if you can get it. Probably only achievable on a now and then basis though I don't think you'd last long if you were shifting a couple of pigs week in week out though.
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thats very true hughesy,
as we only do a couple of pigs every 3-4 months, those that have tried our meat are happy to stock up their freezers when we have pigs back from slaughter and enough for ourselves which is what our original intention was until the kids starting complaining about eating pork every night for dinner :innocent:
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This is a good discussion. .. Thanks for all the replies....
My slaughter house does everything for me. Giving me boned and rolled joints, chops, ribs, and belly in 1/2 pig boxes... then the hand forward is made into sausages. I got about 40kg of meat plus 10kg of sausages per pig.
Doing a bit of research I put my price at £7/kg and £8/kg for sausages. I still think this is a little cheap . It was based on the pricing of Tescos finest !! But Jimmys Farm is £14/kg for his joints and £10/kg for sausages !!!!
This is early days for me and am very happy that it has all been sold and collected in only a few hours. Once the word has spread I will fell more confident about pricing but so far no one has complained.
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General sales/marketing advice......it's easier to lower prices with established customers than it is to raise them ;)
Do your prices based on YOUR costs, otherwise you could end up subsidising other folks food :innocent:
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one thing to bear in mind is that making sure your product is "finest quality" if you are charging top prices. choosing a rare breed is half the battle in the marketing and taste factors, but it also takes time to master finishing a pig with the correct amount of fat. many people are very fussy with buying inches of back fat on their meat. selling meat like this in £/kg is questionable as they wont pay £7/kg for lard, whether it was attached to pork or not.
also you need to find a decent butcher who can actually make a decent sausage, as not all can, and finding a butcher who will cure your meat is even more tricky as they can ruin good pork, refuse completely to try or charge a small fortune for the glory - wev experienced all 3!
many butchers import from denmark so have no clue in making bacon.
jimmys farm may be charging alot but hes had a massive celebrity marketing campaign behind him. id llve to see his cash flow :roflanim: :roflanim:
http://companycheck.co.uk/company/04721026/THE-ESSEX-PIG-COMPANY-LIMITED/company-summary (http://companycheck.co.uk/company/04721026/THE-ESSEX-PIG-COMPANY-LIMITED/company-summary)
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we started making our own sausages after we got our 1st pigs back from slaughter/butcher and rather than using waste/unusable bits of pork, we use prime meat and to be honest, its nice when we can say to customers exactly whats in them
have yet to tackle smoking and curing but its on the 'list' of things to do
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Thanks for starting this topic, I've been pondering the same thing as our three are due to go next month.
We are going to sell ours as joints etc rather than as a whole half pig and am pondering having a go at sausages and bacon myself (hopefully with a little tutelage from our neighbour who is a master curer :yum: ).
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I also discovered that when people ask about buying a half or quarter pig, they don't usually mean literally, they still expect it in joints, chops etc
Freezer space for all your hardwork can also be an issue, I really didn't think they would take up so much space and had to dash out and buy a chest freezer for it all