Hi John, Ive been watching your videos for the better part of a year now. Your explanation of farm business is bang on the dollar, very simplistic terms that anybody can understand. We live in Northern Ontario Canada, and farming is starting to come further up North now, mainly because of over population in the south. Sad case as we are selling prime agriland for housing development??? None the less, thanks for taking the time to post all these videos, very informative. Please keep doing what your doing, you have no idea how many people your helping! Hopefully one day I'll get down there and stop in for a visit. Friends across the border, A.Blanchard
@jdjz62
8 жыл бұрын
John thanks for being so transparent with your process. Another excellent video! Thanks again for taking the time to make and share. Best wishes.
@farmmarketing
8 жыл бұрын
I just want to help more people farm.
@manavagrawal6973
7 жыл бұрын
Hеrе arе just а fеw оf thе key seсrеts insidе mу INCREDIBLE trаding software.==>twitter.com/4bc2774739cfdc229/status/742671681655853056 Pig Sales Рlan
@roseofsharonhomesteadcsapa3544
8 жыл бұрын
Great Video! Very helpful for me. We are raising 10 hogs total. Farmers Markets and Direct sales to our CSA members is our fist wave of attack. Second is to get into our Local Natural Food retailers. Third a on Farm hog roast in the fall with a charge of 10$ plate. We hope this creates interested people in our area.
@FreedomandBaconHomestead
7 жыл бұрын
Hi John, thank you very much for your videos. My wife and I are about to get pigs for the first time and you have been a great resource. We've switched to the type of fencing you recommend (Premier1Supplies electric fencing) and have appreciated your simple, straight forward, easily understood videos which don't ramble on (as many other farm videos do). Your videos always have something of value which we can take away from each one. Thank you, good luck, and keep the videos coming!
@davemcavene
8 жыл бұрын
Great video. I like the behind the scenes look at how you run your operation. Like you said it's great transparency and it's very informative.
@Veemack21
8 жыл бұрын
Thanks that really put it in prospective of what it takes to raise an sell them!!
@thompsoncreekfarms4616
6 жыл бұрын
Great video. We always go to your videos for things, this was super informative. Thank you.
@TradingRiskMgmt
7 жыл бұрын
I subbed a few days ago, John. Your videos are excellent and informative. We are in south Georgia on a small 30 acre farm. Currently our only crop is from 5 acres of blueberries we market to a local produce distributor. We are hoping to add chickens, pigs, and some green veggie crops in the near future. Thanks for being so detailed about your processes, it really helps and is very encouraging.
@farmmarketing
7 жыл бұрын
I'm trying, and it's great to know it's helping you out. Working on new content now for my 2017 plan.
@joedt1
7 жыл бұрын
I own a small farm but I'm just about to go up a order of magnitude. Thanks for presenting your farm videos in a businesslike manner. It helps keep it real.
@matt84768
8 жыл бұрын
Just what i was looking for. Thanks!
@iwantosavemoney
6 жыл бұрын
truly awesome am just starting out but this really helps
@susanhamilton1194
8 жыл бұрын
Hi John, great video! We sell sides too and I always have to explain to people the cutting process when I ask them how they want it done. I want to find an easier way as in get people to fill out a form saying what they want and everything is laid out simply for them. Please share your cut sheet when you get it made! Thanks!
@brademmastevens4203
8 жыл бұрын
Hi John, I'd like to see how you break down costs per pig. Thanks
@grayhand9676
7 жыл бұрын
I love that you are planning to do some on farm slaughtering. Obviously less stress on the animal but there's a lot of benefits. First the offal can stay on the farm and be composted and used so the nutrients aren't lost or worse end up in a landfill. The organs also have uses. I've considered doing everything from making homemade dog sausages as treats for the farm dogs to making food for catfish since catfish will eat anything and I hope to eventually raise catfish. You also obviously save money on the slaughtering which increases profits. A dead 150 pound carcass is a whole lot easier to load in a truck than a 200+ pound live pig. There's even considerations like the pig blood can be collected and used as soil amendments. I'm into leather work and the pig skin can potentially be removed on the farm and tanned on site. Obviously not for everyone but pig skin makes amazing leather. Much more durable than cow hide. Even things like the head and trotters can potentially be removed on the farm and used by the family and employees since they don't have much commercial value. They tend to charge by the pound at the processors so the more weight you can remove on the farm saves you money. If you have a 165 pound hanging carcass and can remove 15 pounds by removing the head and trotters you just put 10% in your pocket and you get to use the meat without having to have them FDA inspected. So long as your state will allow on farm slaughtering other than the joy of having to deal with the process there are no downsides and it will increase profits. Now if you're doing 10 or 20 at a time it may not be practical but for a couple a week it's certainly doable for most. A great video, thanks.
@biglou4452
8 жыл бұрын
Nice Detail:') It seems like alot of work but worth the reward
@Schnot
8 жыл бұрын
I'd like to see you cover how you sell to restaurants. What kind of restaurants do you target? What do they usually expect as far as how much meat they need or want? How hard of a sell is it? Maybe touch on the legalities. Do you need to use an fda butcher in your state?
@jennifernavolis4018
4 жыл бұрын
Helpful, thanks!
@cheriettejackson4248
8 жыл бұрын
I'd like to see more on marketing. How do you get a restaurant to buy from you, given all their other choices? Where do you find 10 people who want to invest in a half/whole pig? Why is it that you cannot be certified, and what advantage is that? Thanks!
@PondRiverFarm
8 жыл бұрын
Can you talk about the pricing please. If your butcher charges you $2 a pound, will you sell to your customer at $3 a pound...or how does that work. How will you know the dress out weight...or does that even matter?
@hulseyhomestead1552
8 жыл бұрын
+My Old Kentucky Homestead +My Old Kentucky Homestead As long as everyone gets paid, it doesn't matter where you add markup. If you are tracking your labor/expenses appropriately, you will have already accounted for all costs (including labor) up to the butchering phase. You will, in theory, already have a running COGS (cost of goods sold). You'll know how much each unit (pig) has already cost you to produce. After you pay the processor, spread that cost out over all units, and just add that to top of your running COGS. I wouldn't try to add markup on processing fees. I would let processing have a column of its own. Let labor have a column. Let input costs (feed, consumable supplies) have a column. My preference would be to keep everything separate, but see the first sentence for the overriding concept. The biggest thing is keeping accurate records. Know how much time you have in your flock/herd so you'll have a good handle on what it costs you to do business at the end of the season. Track all inputs, both quantities and prices. If you don't remember anything from this remember, 'WHAT CAN BE MEASURED CAN BE MANAGED.' On weight, I believe the processor will be able to provide that data. I would get on the hoof (live) weights, hanging/on the hook (dressed but not yet processed) weight, and packaged (processed, wrapped up ready to sell) weight if available. You may have to weigh your critters before you take them to slaughter. Knowing those values will be helpful, especially depending on how you sell your animals. Some sell on the hoof, on the hook, or by the pound. If you sell either of the first two, you need to know how much finished meat your customers can expect from a given sized animal. Percentages of finished meat to live or hanging weight, but after a round or two (especially if using the same processor), you'll start to learn what you can expect. I hope that helped, without getting into the weeds too much.
@CatherineScott1
8 жыл бұрын
Looking forward to seeing who you chose to smoke and or cure your bacon and why. I'm sure you already know but from what I've seen building a smoker isn't that hard and you may already have the wood on your property to do it or can get it cheaply. Anyway, great video and I look forward to seeing more about your livestock. If I lived in Connecticut I would probably be getting one of your pigs, in September lol
@farmmarketing
8 жыл бұрын
Thank's man. We have a winner as far as taste, now it's time to do the numbers for who is affordable vs. the value they bring. It's a balance.
@henkjanssen1252
8 жыл бұрын
Great video! I am really into "this is my farm look at how beautiful and green it is" videos, but I like these realistic background videos even more. Oh and where can I follow you on instagram?
@SC-bg2lv
7 жыл бұрын
What price per pound or per pig did you charge your customers in the end? Did it work well to cover costs in the end or are you increasing the price on your newest pigs?
@mokitaphoenix5934
4 жыл бұрын
This is an older video, but if you could do one describing the retail production portion
@GinoSuldahan
3 ай бұрын
Great
@6Sisu9
6 жыл бұрын
Lol I like how he says "humans" like if they are something else...
@arlynlibatonsworld1875
8 жыл бұрын
nicevideo....thanks jan...
@liljenn30sd
8 жыл бұрын
Hi John I was wondering if you have any videos or advice and pics on ur website on how to roast a pig. We are doing one for the 4th this year any advice would be so appreciated
@abrahamacosta5804
7 жыл бұрын
you mentioned you butcher pigs on the farm, so it's not required to take them to a usda location? I live in NC and was wondering if I can just do it myself.
@rileystanley1703
8 жыл бұрын
I would like to see a video about how your laying hens are doing and how many eggs you are getting. Are you getting any new laying hens this year?
@farmmarketing
8 жыл бұрын
+Riley Stanley I'm only keeping a homestead scale flock this year. I have 23 now and I'll probably pick up a few moe for the season. They're doing great depending on the day. Sometimes it's 90% sometimes it's 65%, it varies.
@FreeRange1234
7 жыл бұрын
You mention killing on farm and then taking to butcher? Do you dress it too, or have the butcher remove the insides? And can you do this and sell the meat without it being killed and butchered at a USDA inspected shop?
@stephanienogueira8391
7 жыл бұрын
May I ask who you recommend for smokehouses? Its my first year raising a pig. I want to have some of it cured and smoked but not sure where everyone is. I thought about Nodine's but its a 2 hour drive one way for me and I am scared it might not come out right. Our pig was 435 lbs, hanging.....ya, farm life got in the way and he stuck around longer then we intended.
@marcogomez8819
4 жыл бұрын
Did you say you don’t have any certifications? I’m wanting to also rase hogs and to sell for their meet. How can I do this with out getting in trouble from USDA? Very similar to what you are doing I have 25acres that I live on and I want to use it
@jimh3500
8 жыл бұрын
Very useful info here, thank you. Best of luck with your plan. I think it looks solid but I'm no farmer. What density of pig to farm hand would be most effectively for you? I mean, if I'm feeding and caring for one pig myself, it probably wouldn't take much more time for two or more. Plus it's a better use of my facilities to have more than absolute bare minimum. I appreciate any thoughts you can share about the costs / benefits of a variable number of pigs. Dang, I hope I explained well enough.
@farmmarketing
8 жыл бұрын
+Jim Hervey It's all about how much time you can personally spend. I bet I can raise 100 pigs by myself but it leaves less time for the rest of the farm. 20 I'll be able to handle by myself with the exception of packing them up for processing. My setup for 20 pigs is not that much different than it would be for 2. I'll do more videos as the season goes on.
@billyd357
8 жыл бұрын
How are you having the pigs processed to sell individual cuts? My butcher wraps the cuts in paper clearly labled not for resale. Is the a butcher with specific certifications/inspections? And thank you for sharing your operation with us.
@fivepointohno
7 жыл бұрын
You can get around the not for resale if your customer is invested in the animal, such as a csa setup or if you presale your wholes and halves. If you are wanting to sell cuts you will most likely need a usda processor, but this is dependent on a few factors.
@pewing99
8 жыл бұрын
Are you going with a traditional cure for your pork or the celery salt method? I personally go with the traditional for my personal pigs, but all the ones going for sale are done with celery salt because it is too difficult to educate people that celery salt cures have four times the nitrates as pink salt. They have been brainwashed that the veggie stuff is the only way to go. I just gave up and charge them extra for the hassle.
@jeffb6276
5 жыл бұрын
Any idea what the feed input by week is? Or anything I can convert to find that out?
@carterdave
6 жыл бұрын
Do you sell the whole/half pigs by hanging weight? What do you charge per pound? We’re getting ready to market our first batch and are afraid we may be charging too much and don’t have much of a point of reference. Thanks, love the channel and the poultry packet!
@feliciawilson7067
6 жыл бұрын
From the research i have done it is common to sell pastured pork for $4 per pound and charge the customer the butchering fee on top of that.
@VeritasVincitHomestead
7 ай бұрын
How do you sell individual cuts? Don't you have to be USDA inspected?
@farmmarketing
7 ай бұрын
To sell individual cuts I have to be inspected. For my retail cuts where I'm not selling a half or whole animal the pig has to be processed at a USDA facility.
@asishroy8704
6 жыл бұрын
Which breed is the best breed of pig for meat and reproduction quantity
@TheHonestPeanut
7 жыл бұрын
A bacon tasting day... THAT is what I'm talking about!
@farmmarketing
7 жыл бұрын
I mean, how could you go wrong?
@takayama1638
6 жыл бұрын
I'm a professional eater. I come taste it for you.
@lilybelaza7704
3 жыл бұрын
Can I order to you I'm living in Sweden.
@emptypocketsfarmwbj3832
8 жыл бұрын
Need a video on you hops pig roast
@ricoblanco2321
5 жыл бұрын
Hi I Am Ryan I live here in the Philippines sell pig here in the Philippines was known for very nice business you know i love this business i just ask if i start this kind of business how to manage this for just like me as a beginner, thank you 😊
@jingjingtaguinod5445
5 жыл бұрын
Its hard dude. The feeds here in phil is expensive. No profit at at
@KingAbrahamMalunao
5 жыл бұрын
I want to invest for pig. How it is ?
@eduardocarvalho5760
7 жыл бұрын
How much money you make for each pig ?
@chengwarobert6240
6 жыл бұрын
How can one start such a business I need your help
@gianthills
Жыл бұрын
I see, so you don't do the slaughter, you have a processor.
@rakeshgoswamigurup5050
5 жыл бұрын
Hi John ii am Indian
@ima1sthumanonearth8
2 жыл бұрын
👽
@theophileniyigena7623
4 жыл бұрын
this looks good brother can you prepare new update related to whole business plan anyway can i have your email address
@jazfarm5726
8 жыл бұрын
Third: sell weaners to folks who want to raise them up.
@ima1sthumanonearth8
2 жыл бұрын
no pennies lol
@roseofsharonhomesteadcsapa3544
8 жыл бұрын
Great Video! Very helpful for me. We are raising 10 hogs total. Farmers Markets and Direct sales to our CSA members is our fist wave of attack. Second is to get into our Local Natural Food retailers. Third a on Farm hog roast in the fall with a charge of 10$ plate. We hope this creates interested people in our area.
Пікірлер: 71