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<blockquote data-quote="Traxion" data-source="post: 474548" data-attributes="member: 983"><p>My beef guy keeps tabs on my general need date.&nbsp; He’s got windows during the year when critters are available and has his spots lined up at the local butcher months in advance.&nbsp; They call me a week before with cutting instructions.&nbsp; Once the ehole lot is ready, he puts all the meat in coolers and delivers to my house along with other customers in the geographic area.&nbsp; I write one check to him, he shows hanging weight and butchering costs.&nbsp; The price I pay is as good as any other local source and it’s the best beef I’ve ever gotten.&nbsp; He runs cutters in pretty desolate areas of WY and finishes them very intentionally.&nbsp; We’re talking to the point of knowing the caloric value of his finishing feed and what his gains will be from pasture to butcher down to the tenths of a percent.&nbsp; He’s a summer calver, doesn’t screw around with weather.&nbsp; And markets when he knows there is butchering capacity.&nbsp; He’s built crazy demand and does well.&nbsp; I think it’s tough to do a few here and there without experiencing the problems noted above.&nbsp; All in direct or just keep selling to the barn.</p></blockquote><p></p>

[QUOTE="Traxion, post: 474548, member: 983"] My beef guy keeps tabs on my general need date. He’s got windows during the year when critters are available and has his spots lined up at the local butcher months in advance. They call me a week before with cutting instructions. Once the ehole lot is ready, he puts all the meat in coolers and delivers to my house along with other customers in the geographic area. I write one check to him, he shows hanging weight and butchering costs. The price I pay is as good as any other local source and it’s the best beef I’ve ever gotten. He runs cutters in pretty desolate areas of WY and finishes them very intentionally. We’re talking to the point of knowing the caloric value of his finishing feed and what his gains will be from pasture to butcher down to the tenths of a percent. He’s a summer calver, doesn’t screw around with weather. And markets when he knows there is butchering capacity. He’s built crazy demand and does well. I think it’s tough to do a few here and there without experiencing the problems noted above. All in direct or just keep selling to the barn. [/QUOTE]

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