Tamworth Sow in Grass Nest
In the Butcher Shop article in 2009 I had explained that processing cost us 36% to 50% per pig. Costs have gone up. Last year the meat processing cost us about 64% of our meat sales. There was more sausage making and smoking which is part of that percent cost increase but the actual cost of processing climbed during that time too. It also required driving 25,520 miles, about 1,700 gallons of gasoline and 510 hours of our time driving plus about 416 hours of time related to taking the animals to slaughter, unloading at the slaughterhouse and picking up the meat. That’s about 18 hours a week. This is the cost of hired processing and trucking.