How much does it cost to have a whole pig butchered?

Question

My husband is a butcher and has been asked by many of the locals if he will butcher their pigs for them. He is thinking there might be a business in mobile butchering in our area, but doesn't know what to charge or how much people would pay. Any information or suggestions would be helpful. Thanks.

Answer 1

Wow you got yourself a real problem..

I have seen a pig butchered on TV

and have done  many deer and goats

OK Your man is up to the challenge..

NOW - - his new equipment

please we did my goat in the barn,, made a mess ?? I lived through it ..

BUT you should want this to be close to Kosher,,, SO

A device to hoist the pig (?) after being shot

that has to be a clean and sanitary place to collect the blood..

the client may not want the blood but it = $$$

the device has to move to where it can be gutted without contaminating your work enviroment  

Intestines = $$$

and then carcas can be washed (is that the right order ??)

wash it then gut it IDK ???

that should be a high presure spray = equipment $$$

I remember,, that to skin a pig you dump it in a tank of boiling water = more equipment  $$$  (?? I have no idea of what I am talking ) but skinning is NO east task..does the client want the head  = $$$

the Hide  = $$$ ghow you going to keep them cold =$$$

OK the butcher is looking at a carcas but other than halving it the beast must rest and cool

Sorry that sounds like One day..

IDK

Did your hubby provide another van or trailer for this waiting game..

There is all kinds of Ideas about how long to hang the meat..

Do the clients take over ???

W A I T

is your hubby only planing the slaughter and skining.. I'm done...??

sounds to me,, it is a good idea,, but the execution and equipment are your problen..

I have no idea if the county or state health departments will help.

hubby stills need a sanitary van to do any butchering and an a flash freeze trailer.. along with all the necessary wraping stuff and labeling printers

.

sorry I have to leave

  

Answer 2

This sounds like a really good idea....I live in rural Tn.most of the old times do their own butchering....but,I think there is a market for it.

I think a fee for the dressing... something reasonable $50 or so...then for bacon,pork chops ETC charge per pound...you might think of being set up to make sausage.find some awesome recipe...that alone will being the customers.