Post by robynsa on Mar 3, 2016 1:56:57 GMT -5
These two are off to freezer camp on Monday because they are Very Very Naughty and Very Very Irritating. For the first time ever I have interest from people in buying meat but I don't know how to price it. Let me put the calculations here.
Slaughter fee: R450.00 each
Processing fee: R10.50/KG hanging weight
Estimated hanging weight in total for both: 200kg (the baldy is around 220kg live weight and the Dexter around 150kg live weight = 370kg live weight, so I think 200kg hanging is a good estimate)
TOTAL processing fee component: R15.00 per KG
Meat sale price: R60.00/kg
So I have that worked out.
Now, I want to limit people in terms of their choices of cuts, because otherwise some people will get steaks, some won't, etc.
Do I make up "quarter boxes" which will contain X amount of steaks, x amount of mince, x amount of stewing beef, coming to a total of 50kg, then sell off a quarter box for R60.00 x 50(kg) = R3000.00? 50kg is a LOT of meat for first-time buyers. Do I rather do a "1/8 box"? Split all the cuts up evenly then make 8 boxes of 25kg in total? Meaning I would need 8 of every type of cut - so "unique" cuts e.g. bolo would rather be minced/stewing beef.
In a 1/8 box I see: steak (T bone only), mince, burger patties, boerewors (sausage), soup bones, 1 roast, stewing beef, all parcelled into 500g trays with the exception of the roast.
I personally will take whatever cuts are in the parcels, I like them all equally.
I can stand in the butchery and do all the cut selecting and separating myself, so I'm not worried about the butcher mixing up the parcels.
I haven't factored the "trimmings" in (heads, tails, lower legs, offal etc) as that is not included in the processing fee and I bring it all home on slaughter day for the staff. So the trimmings are effectively processed for free.
Please help me get my head around this
Slaughter fee: R450.00 each
Processing fee: R10.50/KG hanging weight
Estimated hanging weight in total for both: 200kg (the baldy is around 220kg live weight and the Dexter around 150kg live weight = 370kg live weight, so I think 200kg hanging is a good estimate)
TOTAL processing fee component: R15.00 per KG
Meat sale price: R60.00/kg
So I have that worked out.
Now, I want to limit people in terms of their choices of cuts, because otherwise some people will get steaks, some won't, etc.
Do I make up "quarter boxes" which will contain X amount of steaks, x amount of mince, x amount of stewing beef, coming to a total of 50kg, then sell off a quarter box for R60.00 x 50(kg) = R3000.00? 50kg is a LOT of meat for first-time buyers. Do I rather do a "1/8 box"? Split all the cuts up evenly then make 8 boxes of 25kg in total? Meaning I would need 8 of every type of cut - so "unique" cuts e.g. bolo would rather be minced/stewing beef.
In a 1/8 box I see: steak (T bone only), mince, burger patties, boerewors (sausage), soup bones, 1 roast, stewing beef, all parcelled into 500g trays with the exception of the roast.
I personally will take whatever cuts are in the parcels, I like them all equally.
I can stand in the butchery and do all the cut selecting and separating myself, so I'm not worried about the butcher mixing up the parcels.
I haven't factored the "trimmings" in (heads, tails, lower legs, offal etc) as that is not included in the processing fee and I bring it all home on slaughter day for the staff. So the trimmings are effectively processed for free.
Please help me get my head around this