IMPORTANT PLEASE READ BEFORE SUBMITTING:
Farms will get the most out of this workshop by gathering some simple data from the next animal(s) they take to the processor (see below) and know their cost of production.
Data to gather:
Carcass weight and all sellable cut weights from one or more “typical” animals. Getting cut weights from one animal (or one group) usually means weighing the cuts out when you get the meat back home. Some processors can provide this data to you, but the old “kitchen counter” scale method is fairly easy too.
Keep your processing invoice, with carcass weight(s), slaughter fee, cut and wrap fee, and other fees from any additional processing (hot dogs, patties, sausage, smoking, etc..).
Have a list of your current prices for cuts in the channel(s) you use.