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Starting Member
Group: Forum Members
Last Login: 11/15/2009 5:01:24 AM
Posts: 9,
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| Well, we did it. Never having raised any pigs we successfully raised three Hampshire pigs. These pigs were raised on a combination of good quality swine food from a local grainery along with maybe 35% of their food coming from our organic garden. Green beans, squash..etc. plus a generous portion of eggs from our chickens. The live weights were 390. 375, & 345. The hanging weights were 260, 230, & 255. We have already sold two of these pigs but do not know what the price should be. The buyers are paying all kill fees and cut and wrap. It cost us 55 cents per pound live weight to to raise them or 81 cents hanging weight. We are not trying to make a killing but just would like some advice on a fair price per pound. Thanks
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Average Member
Group: Forum Members
Last Login: Today @ 6:17:56 PM
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| What cost are you trying to cover with the price of the meat? Are you going to factor in the medication (worming etc), time spent feeding up? See if you can get on your extension website for the state that you live in and see if you can pull up the Managing Purchased Feeder Pigs or something along those line and see if they have a table that you can factor all your expenses in or your state's 4H website. When my 8 yr old son and I where looking for information the University of Tennessee has some good info on this subject. Sorry can't help you this time around we won't start our our pigs until March 2010. Good luck...hopefully someone else can give you a better insight than me.
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New Member
Group: Forum Members
Last Login: Today @ 7:59:16 PM
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| Ask any hog farmer and you'll find the price of hog is WAY down right now. The 'packer' price for conventionally raised market hogs here (PA) is around $50 per 100 lbs live weight. That would be the minimum you would want to consider. Your hogs were fed organic veggies etc so they would bring a higher price than just the packer price. A local woman who raises hogs in a similar way that you describe (good feed plus good garden forage) is charging $200-250 for a live finished hog (around 200-250 lbs is a normal finish weight). Your hogs are heavier, but that's not necessarily better. Depending on their frame size, a lot of that extra weight could be fat. Once you've seen a carcass you'll have a better idea of the type of finish on them (whether too fat or just right).
Muddy Run Farm -- clean floors are highly overrated
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Starting Member
Group: Banned Members
Last Login: 10/27/2009 10:26:40 AM
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| ive seen hogs for free I just traded radio time for 2 fully dressed hogs... didn't pay a dime for the pigs
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Starting Member
Group: Forum Members
Last Login: 11/15/2009 5:01:24 AM
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| I'll post what I charged for those that are wondering or goning to wonder what to charge in the future. Pig#1 Live Weight was 390# Hanging Weight was 260# Kept him and man is he good. Smoked sausage the night before and Pork chops last night. Tonight its ham steaks. Pig#2 Live Weight 375# Hanging Weight was 230# We sold him for $233.10. Pig#3 Live Weight 345# Hanging Weight was 255# We sold him for $247.35 Hope this helps
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New Member
Group: Banned Members
Last Login: 11/15/2009 9:03:36 PM
Posts: 86,
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how the heck did you do that? Pork is at an all time low!
I just got another fully grown hog for $30! This month I traded for 2 fully grown hogs packaged and processed for $150 including 2 holiday cured hams!
200 for a pig wow! how many do you want to buy from me at $100 so you can double your money
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Junior Member
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Last Login: Yesterday @ 6:10:58 AM
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| We raised 4 pigs this summer and had them butchered on Sept 28th. We kept one for ourselves and the other three we sold for $1.35 per pound hanging weight, the buyers paid for the processing. While pork is at an all-time low, there are people out there willing to pay for good, home-raised meat. We have a beef hanging right now, keeping half for us and selling the other half for $1.50 per pound.
Karen
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New Member
Group: Banned Members
Last Login: 11/15/2009 9:03:36 PM
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HHHHMMM???
now I'm in farm country so we all know the real cost of things or know someone who will just tell us. BUT This is intresting
In the other string on the cost of food and the free market, Brit said that if it were not for government intervention we'd all starve but you people say your getting 5 times the market average. SO
there are two differences in your description vs the professional model
Big buyers and government intervention.
you raised your pigs and sold them yourself. Presuming that you were not a member of any Grass feed club or some other group, this case would be a clear illustrator of what would happen when people and farmers are left to there own intervention and Free Enterprise is allowed to work.
But cold you imagine if everyone paid that kind of money for poor man's food? (pork)
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New Member
Group: Forum Members
Last Login: Today @ 8:44:47 PM
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| WOS, I don't think those prices are too out of line for pigs that you know the origin of. Just plain old pork in the grocery store will run you $1.50 to $2.00 a pound unless you can catch a super sale. Choice cuts will be more plus you have to figure all the water that is pumped into the meat to add weight. even counting cutting loss, you will still come out close to the same price. This is the difference in selling to the end consumer verses wholesaling to middlemen. I have several people wanting to purchase half beefs from us just from us mentioning we only do natural grass fed beef for our own freezer. I need to work out with my dad if it will be profitable to winter over two or three extra steers instead of selling all the new batch off in the fall again. We have one extra we kept this you so we might use it as a trial.
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Starting Member
Group: Forum Members
Last Login: 11/15/2009 5:01:24 AM
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No Thanks! Don't need your pigs After the two others have had a chance to taste their pigs we have two more orders for next years batch. I told them that the price would increase .13 a pound hanging weight and they each gave me their deposits. I don't believe there is any comparison between factory raised and farm raised taste and quality! We have learned alot from our first year and plan to do even better next year.
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