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Beef Pricing

PPRM

Well-known member
I am interested in the thoughs of others on thier pricing if you are selling direct at a farmers market or the like....Mine is Federally Inspected. This allows me to sell individual packages.

I was a little bit aprehensive about backlash.....Went to the market with a new price sheet this year....

Burger was raised from $3.00/lb to $3.50.....

1/2 Beef from $2.00/lb to $2.20........

I did check around a little before, mainly supermarkets and such.....Well....I kept hearing how reasonably priced my Beef was....I have always heard how good it is from repeats, but only once did I hear it was too high. This from an elderly lady on a budget who has not price compared like products.

Going up on price allowed me to make a Bulk pack price where if they buy 10 pounds or more, the Burger price is $3.00/ lb....This entices people to buy plenty of mine and reduces the numbe of times they run out and get a pound at the store...

One couple had priced beef at diferent meat markets and couldn't get a side for less than $2.38, cut and wraped, so maybe I am a lot low there...

I check Safeway today and my oh my.........I am maybe a little low. Roasts approaching $4.00/lb, Most of mine are $3.00/lb.......


Something about "Expensive" that maybe put it in Perspective....Mrs. PPRM decided to make these Scented defoliating scrubs that had a Lemon Aroma to them as something she could sell on the side. The scrubs are something sold at a Spa and acts as a Exfoliant for skin care.....The Jar cost about $2.50 to make and she sold them for $5.00...Sold out...

In perspective, she can make a dozen in an hour....and her wait for this payback was 24 hours...LOL....I am about 24-30 months from when I breed a cow to when the beef from the calf is completely sold at the market,

PPRM
 

IL Rancher

Well-known member
Probably looking for the world exfoliate.. .. This is what being married does to me.. Learning words that I never had or will probably have a sue for but some how they are now stuck in my mind....

As far as pricing we sell on a on the hoof basis instead of a hanging or packaged weight so it would be hard to compare.. We are clsoer to 3 dollars than what you are charging and don't have a lot of people blink, have even had a couple people suggest bumping the prices up as they want us to make a bit more money.. I responded that tips were always welcome, lol...
 

PPRM

Well-known member
LOL...I kept thinking, "Don't say Defoliate, Don't say defoliate, Don't say Defoliate"...Sure way to guarentee I will say it, LOl...

Yep, exfoliate.....She is an extremely well known Preschool teacher, so....We are going to call it, "Miss Tammy's Lemon Spa Scrub"....If she can get the ladies around, aybe the husbands will talk to me more...

On the Higher end of my products, Tenderloin is $14.00/ lb, Tbone is $9.00, New York- $12.00, Rib Steaks $10.00, Sirloin, $7.00/lb....

Sirloin Tip Roast- $4.00/lb
Other Roasts- $3.00/lb.....

Cube Steaks-$4.00/lb
Round Steaks $3.00/lb

Hee Hee..I have a slanted bias against round steaks, I was going to eliminate them entirely....But, a friend Loves them and buys 10 pounds at a time, so, the butcher makes roast from the tougher half and Cube and Round Steaks from the better half.....


Some kinda good news.....I got three calls today that wiped me out of everything except Chuck Roasts, Liver, Heart a few round Roasts, Short Ribs , Soupbones, Oxtail, and One Package of Tenderloin.....Not much of anything there, BTW...So, I am basically done selling till the first of July,

PPRM
 

PPRM

Well-known member
nortexsook said:
>> Scented defoliating scrubs that had a Lemon Aroma <<

Agent Lemon?

I am not really sure what she uses......

I think part of the point I make is sometimes when I price stuff, I get a knot in my stomach that it is too much, bt when I take a wider look, this little cute jar with the scrub is $5.00 and I am selling a one pound package of burge for $3.50....

Ooohhhh....Mrs PPRM just came in...She uses a Lemon Oil.....

PPRM
 

Jason

Well-known member
Pat, your pretty low on the roast prices, but the rest are in line.

You are higher than I am on the top steaks, but you are selling more small packs than I am. You have to price the middle meats high to move the end meats.

My burger is $3 still and I give 10% off on orders of $100 or more. Often I have the chuck ground except for the flat iron steaks. I would like to get the petite tenders out too but the processors here are 20 years behind in their cutting of beef.

My 1/2 price is $2.35/lb carcass weight.


Sounds like you are doing well figuring out how to price it and on what moves.

I always thought a sideline of prepared homemade soups or stews would be a great add on to a beef business. Have a ziplock bag of soup ready to heat and serve, but it takes an inspected kitchen and a fair bit of commitment from more than 1 or 2 people.
 

IL Rancher

Well-known member
PPRM said:
nortexsook said:
>> Scented defoliating scrubs that had a Lemon Aroma <<

Agent Lemon?

I am not really sure what she uses......

I think part of the point I make is sometimes when I price stuff, I get a knot in my stomach that it is too much, bt when I take a wider look, this little cute jar with the scrub is $5.00 and I am selling a one pound package of burge for $3.50....

Ooohhhh....Mrs PPRM just came in...She uses a Lemon Oil.....

PPRM

Guessing he is reffering t the defoliante "Agent Orange" used in the vietnam area PPRM... Just a hunch...
 

PPRM

Well-known member
Jason said:
Pat, your pretty low on the roast prices, but the rest are in line.

You are higher than I am on the top steaks, but you are selling more small packs than I am. You have to price the middle meats high to move the end meats.

My burger is $3 still and I give 10% off on orders of $100 or more. Often I have the chuck ground except for the flat iron steaks. I would like to get the petite tenders out too but the processors here are 20 years behind in their cutting of beef.

My 1/2 price is $2.35/lb carcass weight.


Sounds like you are doing well figuring out how to price it and on what moves.

I always thought a sideline of prepared homemade soups or stews would be a great add on to a beef business. Have a ziplock bag of soup ready to heat and serve, but it takes an inspected kitchen and a fair bit of commitment from more than 1 or 2 people.

Thanks Jason......

After checking, I am low on the Roasts.....I Don't have the Buffer to offer much of a discount on these on volume pack sales....


I am out of everything except Chuck Roast, Short Ribs and the Miscellaneos Soup Bones Liver and Heart.....I think it shows afer 3 years, I have done a decent Job of mixing and Pricing....Funny thing, I just saw NBC is doing a deal on the news asking if Beef Prices are getting so high that it won't be "What's for Dinner" anymore...Yeah, I can't keep up with the demand......

Part of it is offering 10, 20 and 50 pound Packages that are priced so I can Move what a lot of folks consider slow moving.....I just started offering Ribs, Liver, Heart and Soupbones, so.....We'll see....I a promoting the Soupbones as Dog Treats.....No Chinese Wheat, LOL....

Great Idea on Prepacked Soup.....I am thinking of getting a Food Handlers license and a Traeger Wood Pellet Grill..Sell Roasts and Kibobs and have the Aroma of cooking beef to draw folks in....This could help move some of the Chuck Roasts......I am also going o see about making some Chuck Steaks as I had some that were great in Hawaii....
 

Jason

Well-known member
Good jerky comes from good beef.

No sinew or too much fat. Outside hip or pectorals work best.

The chuck is always the toughest to know what to do with it. If your processor can take out the 3 best parts and use the pectoral muscles for jerky the rest as grind is probably the best option.
 

Jason

Well-known member
Pat I didn't say tough as in chewy tough... just tough to decide if they are better as roasts (that may or may not move) or as ground beef.

If you have chuck roasts left when nothing else is left... they are the hardest thing to sell.

Burger at $3.50 or a chuck roast at $3 sounds like a wash as far as pricing.
 

PPRM

Well-known member
I agree on the comparison.....My Burger used to be priced the same, but now that it is more.....

The hard part is I know how good the Chuck Roasts are, LOL...Gotts get that personal prejudice out of the way....I have decided to try to make some Chuck Steaks and sell them for $5.00/lb.......Maybe that will make a differece. Also, i am going to make some more Burger.

The plant I go to, the owners are 70......The smoker is in their shop a couple of miles from the plant, not the inspected part. So Jerky and beef Sticks aren't an option for me.

To make them an option, I would have to drive another 60 miles one way. And that would be to one of the plants that has traditionally taken downer cattle. It was one of the plants named when the first BSE Cow was discovered. Just does not fit for me....

Maybe I should buy the older coupe out. I have tried, but it is like they want to sell but will never price the place. The place has opportunity galore. Double the Cooler size, increase the Cold Storage (Cheap to do with old Ocean Containers), put on a Swing Shift to cut and you could really rune some volume...I think they only kill three days a week, one shift and turn business away because of those bottlenecks....

PPRM
 

nortexsook

Well-known member
>>Guessing he is reffering t the defoliante "Agent Orange" used in the vietnam area PPRM... Just a hunch...<<

Somebody gets my humor, at least. I was laughing so hard I started crying at PPRMs response.....
 
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