This is the second time i watched this video. What is interesting feed cost between Ny and Minnesota are pretty much the same. When I milked cows in MN in the 90s MN feed cost were cheaper. Corn got more expensive as you went east. Not so now. The market is more efficient.
I think this is a great video. Makes total sense. Thank for always speaking the truth Pete! We really enjoy your videos and wish we lived closer so we could enjoy your products! Seattle is just about as far away as it gets! 😆
Very informative. This video really helped me answer a few questions I’ve had. We have a wide tree line off the back of our farm between two fields. About 60-80 feet wide. With a small wooded area attached. I’ve been wanting to try running some pigs back there and maybe rotate them some. Have found a local breeder that sells Duroc Berkshire crosses. I’m hoping to make a video of my plans soon. But it’s kinda a side note in a current video I’m working on for now. Thanks for the info Pete
Hey Pete, appreciate all your information put forth in these great videos. Just wanted to help you out a bit here, when refering to cured meats (Ham and Bacon) you refer to them as smoked. Smoking is a process of flavouring the meats, whereas curing is the process of drying via salt and nitrites to create a preserved product. Pork belly is something that is a raw product, whereas unsmoked bacon is a cured product, and smoked bacon is a cured product that has also been flavoured with smoke. Not trying to be pedantic or anything, just hoping to explain the differences in a meaningful way. Cheers from Canada.
I am surprised that you dont mention that the pigs head isn't used it makes great brawn a cold meat sliced and in a sandwich or the trotters absolutely delicious
Really appreciated this video. Sending two pigs to the processor for the first time next month and learned some valuable things - like not having all the hams smoked for ham. Wondered what I’d do with all of that ham!
Green hams are great for smoking and making pulled ham. Just like pulled pork butt, but as ham. Very good, there's a few videos on CZcams on pulled ham recipes.
Thanks for the video. I have been looking for this info. Also trying to figure out how to find customers. We aren't quite ready to get pigs but I am building my knowledge banks so to speak.
This was excellent information... We are just starting out on a small homestead now that I have retired and information like this helps us to know just what it would take to raise some pigs to sell... Keep up the great work!
Thank you for the economics. I'm always curious about the balance sheets and income statements of different Industries. Especially like the breakdown on the outro to the video not smoking and don't make sausage and everything else you talked about As a former Finance guy life before my former life before this current life, it is more impressive to earn 10% on $100.00 hundred dollars than it is to make 100% on $1.00. For craps and giggles : I use $330.00 profit figure given in your video, I take $5.00 out for applied fixed overhead", I then divided by the $600.00 cost for the hypothetical pig; this yields over 50% return on investment. A video I watched last night the pig farmer says that he turns the pigs over every 5 to 7 months. If we take six months of an average at 50% return on investment that's over 100% return on investment annualized. How many chickens does it take to get $330.00 profit before fixed expenses and income taxes? Four hundred? And yes we like to keep the pigs dry but you damn well better keep chickens dry according to Joel Saletin. True, you don't have to worry about getting stampeded by chickens for the most part. Chickens are not likely to rub up against a fence and break through it. You don't need an engine hoist to lift a chicken. My 2¢
I know you didn't account for infastructure here but what about the cost of running the freezers if you're selling cuts. Storing 200 lbs of meat for an extended period eats into that $60 difference between selling a whole or half versus cuts. I think that's significant. Great video ty for this info.
If you are raising solely for own family; for a family of 4 who likes pork, how many 200 pound gross weight Heritage Pigs do you need to grow annually?
I try to have pork chops as much as possible, toss it on the grill, put on a good sprinkle of red season salt, first time it's flipped over add a little more red season salt. Cook till finished.
Great video! Would you prefer to butcher the pigs and cows yourself if regulations allowed you to? Also what is the most profitable animal on the farm?
La pura verdad, Pete! Nadie ha dado esta informacion. Gracias por tu tiempo! Realmente lo apreciamos! Saludos desde Tamaulipas, Mexico! Tus enseñanzas rendiran frutos! Adelante!
Let's say you don't want to sell the meat in market yourself, how easy is it to line up buyers for your pig if all you want to do is raise them on your land?
Good video, but grinding hams? Blasphemy! Our hams get sliced to ham steaks and bring the premium you talk of….and are the first thing gone! It also leaves you with the ends which get marketed as “mini-hams” and are in demand for numerous uses.
I noticed the cost comparison for raising the pig was different for hanging weight between selling by the cuts vs halves/whole. The first weight was 160# hanging weight, but then it was 200# hanging weight for the halves/whole. I’m trying to figure out costs for raising a few. Just wondering if I missed something? I’ve watched this over and over, but still confused. Thank you Pete. Lorie 😁
this reply is way after the post but figured I'd add this in case someone else was wondering. He's saying if you sold it as a half or whole it'll be around 200lb. If you are having it butchered for market sales, your cuts afterward will produce around 160lbs of meat. The rest will be lard/bones etc.
Breeding pigs is a ton of work. In my opinion better to buy feeders. Beef if you have the room to keep cows better. Hard to find good Calfs to feed in the North East
intresting, its normaly sold buy the whole or half,,its expected ta be cheap as walmart or other stores,, govt. got people used ta cheap meats an vegtables thet them prices woud put ya outta bussiness,, thank ya fer the video
@@JustaFewAcresFarm how woud ya educate the public on the diffrence in the costs/products? these type of videos an the ones on raisein stock have a great intrest ta me,,thank ya fer the infermation an videos
@@russsherwood5978 hoo boy that's a tough one. We live in an area where many people are already educated about the benefits of local food. It would be an uphill climb for us if that weren't the case. It's a matter of what people's priorities are; buy their groceries at Walmart and spend $3k on a vacation every year, or spend their money on good food & have that money stay in the local economy.
@@JustaFewAcresFarm thets jist what they do we are a small population in our county,like 11,000 people, ai going ta try any ways as if ai dont try ai already failed an the werst type of lose,, but if ai try an fail then ai cin try it differnt way
@@JustaFewAcresFarm i know in missouri can take presmoked and cured product for inspection if below a certain lve of sales only reason to take to butcher would be for grade wich would apply to more to beef.. select choice and prime.
@@JustaFewAcresFarm I am not disputing your numbers, only wondering how it gets inflated so horribly. Who's getting all that money cause it sure as hell aren't the butchers.
Slawomir Chmielewski dont forget the overhead. The butcher has to have a building, a government inspected building. They have to pay the USDA inspector. They have property tax, insurance, workman’s comp etc. and if the floor worker gets $17.50 then usually with any kind of benefits it’ll cost double the $17.50 to employ them. Oh and don’t forget a monster electric bill. Coolers, grinders and meat saws use a lot of energy.
Thanks Pete, both for the honest information and for raising your voice about the current issues of our food system.
The details and tip you provide are great. Still looking at this from the outside. So appreciate your frank disclosure.
This is the second time i watched this video. What is interesting feed cost between Ny and Minnesota are pretty much the same. When I milked cows in MN in the 90s MN feed cost were cheaper. Corn got more expensive as you went east. Not so now. The market is more efficient.
I think this is a great video. Makes total sense. Thank for always speaking the truth Pete! We really enjoy your videos and wish we lived closer so we could enjoy your products! Seattle is just about as far away as it gets! 😆
I love the farming business videos!! Thank you for all your advice.
Very informative. This video really helped me answer a few questions I’ve had. We have a wide tree line off the back of our farm between two fields. About 60-80 feet wide. With a small wooded area attached. I’ve been wanting to try running some pigs back there and maybe rotate them some. Have found a local breeder that sells Duroc Berkshire crosses. I’m hoping to make a video of my plans soon. But it’s kinda a side note in a current video I’m working on for now. Thanks for the info Pete
Got your book today. Will read this weekend. Love the channel.
Thank you! I hope you enjoy it!
Hey Pete, appreciate all your information put forth in these great videos. Just wanted to help you out a bit here, when refering to cured meats (Ham and Bacon) you refer to them as smoked. Smoking is a process of flavouring the meats, whereas curing is the process of drying via salt and nitrites to create a preserved product. Pork belly is something that is a raw product, whereas unsmoked bacon is a cured product, and smoked bacon is a cured product that has also been flavoured with smoke. Not trying to be pedantic or anything, just hoping to explain the differences in a meaningful way. Cheers from Canada.
I am surprised that you dont mention that the pigs head isn't used it makes great brawn a cold meat sliced and in a sandwich or the trotters absolutely delicious
Great tips! Thank you for sharing! You really do a nice job!
Thank you Silas!
Really appreciated this video. Sending two pigs to the processor for the first time next month and learned some valuable things - like not having all the hams smoked for ham. Wondered what I’d do with all of that ham!
Green hams are great for smoking and making pulled ham. Just like pulled pork butt, but as ham. Very good, there's a few videos on CZcams on pulled ham recipes.
Thanks for the video. I have been looking for this info. Also trying to figure out how to find customers. We aren't quite ready to get pigs but I am building my knowledge banks so to speak.
Hi Bernie, thanks for watching! I believe if you grow a good product, the customers will come. Best of luck.
Better check for a processor in your area that's a huge cost HUGE. P S their going to suck. I'm meat cutter I know.
I like the way you do this. Thank you a lot
This was excellent information... We are just starting out on a small homestead now that I have retired and information like this helps us to know just what it would take to raise some pigs to sell... Keep up the great work!
Love the number crunching!!!
Thank you for the economics. I'm always curious about the balance sheets and income statements of different Industries. Especially like the breakdown on the outro to the video not smoking and don't make sausage and everything else you talked about
As a former Finance guy life before my former life before this current life, it is more impressive to earn 10% on $100.00 hundred dollars than it is to make 100% on $1.00.
For craps and giggles :
I use $330.00 profit figure given in your video, I take $5.00 out for applied fixed overhead", I then divided by the $600.00 cost for the hypothetical pig; this yields over 50% return on investment. A video I watched last night the pig farmer says that he turns the pigs over every 5 to 7 months. If we take six months of an average at 50% return on investment that's over 100% return on investment annualized.
How many chickens does it take to get $330.00 profit before fixed expenses and income taxes? Four hundred? And yes we like to keep the pigs dry but you damn well better keep chickens dry according to Joel Saletin.
True, you don't have to worry about getting stampeded by chickens for the most part. Chickens are not likely to rub up against a fence and break through it. You don't need an engine hoist to lift a chicken.
My 2¢
Great job, we really enjoy your videos!
Thanks for explaining. Great job.
Nothing like the flavor of pork , thanks .
I know you didn't account for infastructure here but what about the cost of running the freezers if you're selling cuts. Storing 200 lbs of meat for an extended period eats into that $60 difference between selling a whole or half versus cuts. I think that's significant. Great video ty for this info.
I love pork so these are great tips👍thank you
Hi Peter,It is amazing to see,half of the pig Price is the godt for butcher,crazy
Thanks for your information about the pigs 🐖.
At my house we eat pork chops at least twice a week but we find it cheaper to buy lions and cut it ourselves. Tons of bacon and ham.
great video, thanks
Im curious if the plastic packaging for the meat is an added cost or is it provided as part of the butchers cost?
Doing a great job God blessed you and your family amen
Hey Pete, do you have to have your scale certified before using it at the farmers market?
Absolutely love your videos
Hi Jim, yes we did. You can contact your County Weights & Measures to have it certified.
Great tips! Thanks for sharing.
Thank you for the video Sir. The information was very helpful. Can you consider doing a video for turkey as well? Thank again.
Gret tips and information Pete!
If you are raising solely for own family; for a family of 4 who likes pork, how many 200 pound gross weight Heritage Pigs do you need to grow annually?
We are a family of five but one is a 6 month old. We consume two of our pigs a year.
Could make a video about licensing and permits?
I try to have pork chops as much as possible, toss it on the grill, put on a good sprinkle of red season salt, first time it's flipped over add a little more red season salt. Cook till finished.
Excellent video!
👍👍 great info.
very informative, thank you
Great video! Would you prefer to butcher the pigs and cows yourself if regulations allowed you to? Also what is the most profitable animal on the farm?
La pura verdad, Pete! Nadie ha dado esta informacion. Gracias por tu tiempo! Realmente lo apreciamos! Saludos desde Tamaulipas, Mexico! Tus enseñanzas rendiran frutos! Adelante!
great video I don't think its come up in your videos but is the butcher vacuum bagging the meat or are you
Hi Jacques, the butcher vacuum packs our meat.
Let's say you don't want to sell the meat in market yourself, how easy is it to line up buyers for your pig if all you want to do is raise them on your land?
Good video, but grinding hams? Blasphemy! Our hams get sliced to ham steaks and bring the premium you talk of….and are the first thing gone! It also leaves you with the ends which get marketed as “mini-hams” and are in demand for numerous uses.
I guess it depends on your customer base. Ham steaks don't sell worth a crap around here.
So if pork isn't your most profitable commodity on the farm, what is...beef? Have you done a video on that?
i love pork chops too...
Nice thing that comes from boneless pork chops though are baby back ribs!!
What do you feed your hogs
Cheers
Boom 💥 information. Thank you
Hello Pete, I was wondering if you do your own vacuum sealing or if it comes that way from the butcher?
Usually the butcher vacuum packs everything for you.
Pete you have done your homework. A lot of people now a days have their own smokers so I'm with you about let them do it and get more profit.
I noticed the cost comparison for raising the pig was different for hanging weight between selling by the cuts vs halves/whole.
The first weight was 160# hanging weight, but then it was 200# hanging weight for the halves/whole. I’m trying to figure out costs for raising a few. Just wondering if I missed something? I’ve watched this over and over, but still confused. Thank you Pete. Lorie 😁
this reply is way after the post but figured I'd add this in case someone else was wondering. He's saying if you sold it as a half or whole it'll be around 200lb. If you are having it butchered for market sales, your cuts afterward will produce around 160lbs of meat. The rest will be lard/bones etc.
Sounds like you need to pasture raise the pigs and rotate them between padlocks.
I sure do love your videos🙏❤🌈🐄🐄🐷🐷🐽🐴🐔🐣🐣😙🎊🎉🎇🙏🙏🙏
If you were to breed your own pigs, would to cost increase or decrease? Same question for cattle?
Breeding pigs is a ton of work. In my opinion better to buy feeders. Beef if you have the room to keep cows better. Hard to find good Calfs to feed in the North East
$300 for butchering. WOW. that's even more than the cost of pig ($235)
Very interesting video thank you
Morning Professor
intresting, its normaly sold buy the whole or half,,its expected ta be cheap as walmart or other stores,, govt. got people used ta cheap meats an vegtables thet them prices woud put ya outta bussiness,, thank ya fer the video
Hi Russ, yup, that's a fact. Butcher costs alone are more than they charge for pork in the supermarket.
@@JustaFewAcresFarm how woud ya educate the public on the diffrence in the costs/products? these type of videos an the ones on raisein stock have a great intrest ta me,,thank ya fer the infermation an videos
@@russsherwood5978 hoo boy that's a tough one. We live in an area where many people are already educated about the benefits of local food. It would be an uphill climb for us if that weren't the case. It's a matter of what people's priorities are; buy their groceries at Walmart and spend $3k on a vacation every year, or spend their money on good food & have that money stay in the local economy.
@@JustaFewAcresFarm thets jist what they do we are a small population in our county,like 11,000 people, ai going ta try any ways as if ai dont try ai already failed an the werst type of lose,, but if ai try an fail then ai cin try it differnt way
Pork Chops 👍👍
do the smoking and curing yourself.. only usually two weeks more on bacon and a month hams cost is very minimal
It needs to be done at a USDA butcher to sell by the cut.
@@JustaFewAcresFarm i know in missouri can take presmoked and cured product for inspection if below a certain lve of sales only reason to take to butcher would be for grade wich would apply to more to beef.. select choice and prime.
and by the way love your channel.. has been so helpfull in a small farm (35+/- acres)that myself and family have optained with in last 2 yrs
Pete, Are you at the market Sat & Sun...or just Sat?
Just Saturdays.
How is it possible to pay $300 for the butcher? Average butcher salary in NY is $17.50 per hour, it's a completely insane number.
Uhh, no it's not. Have you ever taken pigs to a small slaughterhouse? There's a lot more to it then the hourly wage of the butchers.
@@JustaFewAcresFarm I am not disputing your numbers, only wondering how it gets inflated so horribly. Who's getting all that money cause it sure as hell aren't the butchers.
Slawomir Chmielewski dont forget the overhead. The butcher has to have a building, a government inspected building. They have to pay the USDA inspector. They have property tax, insurance, workman’s comp etc.
and if the floor worker gets $17.50 then usually with any kind of benefits it’ll cost double the $17.50 to employ them.
Oh and don’t forget a monster electric bill. Coolers, grinders and meat saws use a lot of energy.
I'm in wny and our butcher is booked 1 year out. They can name there price. We need more butchers! 17.50 sounds very low for a skilled trade.
@@richardsherwood3725 Agreed! People always boast about STEM jobs agri-jobs are just as important.
Architects are frustrated artists, the canvas is the farm but the goal is the same. Create.
Basically stay away from pork
Why I'm watching this? I don't eat pork. Ughhh
U dont Jeep the head,,n skin