8375 Freeland Avenue SW Byron Center, MI 49315 Phone (616) 878-1578 Fax (616) 878-9833
click here to see our processing crew in action
Care to review some of the information from the 2012 producers seminar? Click on the links below.
2012 Producers meeting marketing claims slide
Freezer Beef Pricing Example 3-2012 Byron Center
The Beef Conversation Producer Day3.24.12
About Byron Center Meats
Byron Center Meats has been custom processing for 66 years.Our plant is inspected daily by a
USDA inspector.In May 2009 we opened a new modern processing plant and retail store to serve
you better.We have a fulltime QA Manager.Recent outside company audits on food safety
procedures and our HACCP plan scored 94% and higher.Daily swab testing is conducted on
equipment and tables.Our facility temperatures are monitored with an alarm system and recorded 24
hours a day.We have an excellent staff of experienced cutters, packagers and administrators.We
package using roll stock machines (not bags) for high quality vacuum-sealed and quick frozen
products.Many smoking and sausage options are available including nitrate-free and MSG-
free.Multiple size choices for ground beef patties are available including loose pack formulation.We
offer many harvest options. Go to our website at byroncentermeats.com for a list.In 2009 we
processed more than 300 deer with total separation of processing and packaging.We expanded our
hours to 7am to 6pm on weekdays and 7am to 3pm on Saturdays to better serve you.Our website
provides useful information for you and your customers. Check it out at byroncentermeats.com.
Building Your Brand
Studies show the #1 thing consumers want to know is where did the meat come from. They want to
know who the farmer is, how the animal was raised, and that they are supporting a local economy.
They want to feel good about the meat “from the farm to the fork.” You are the best promoter of your
own product. You control the feed, monitor the health and raise the animal. Selling points to
highlight include: your product being local, natural, being fed a vegetarian diet, humanely handled,
antibiotic free, growth hormone free, grass fed, being a specific breed, etc. Pick the things that are
true for you and get the word out. Are you willing to guarantee the quality? Tell them that. Consider
encouraging your customers or potential customers to visit your farm and have them pick out their
own animal. Consider having potential customers talk with current customers for a good
referral. Refer customers or potential customers to our website at byroncentermeats.com for
downloadable processing guides that they can look at before they give their customized
instructions. Tours of Byron Center Meats are available on request. We are offering a new payment
plan to help you receive prompt payment by letting your customers use their debit or credit card.
Your customer can pay their meat bill (due to you) and their processing fees (due to us) using their
credit or debit card. We will process their payment and write a check to you for the amount owed
minus the bank processing fees. Consider labeling product with your farm information as a good
marketing tool. For around $700.00 you could get 60 rolls (45,000 Labels). One beef processed
equals about one half of a roll of labels. Think differently about your revenue stream. The following
chart shows
different marketing options for actual product that we processed from local producers. Numbers will
vary based on product quality and customized cutting instructions. This comparison was done on
typical market beef and pork processed into standard cuts at 3/23/11 live market prices (Wayland
Auction). Beef/Pork Marketing Options (Based on actual product using standard cuts at
3/23/11 live market prices)
| Beef/Pork Marketing Options (Based on actual product using standard cuts at 3/23/11 live market prices) | |||
| Beef | |||
| Live Weight | 1/8’s | ½’s and Split ½’s | Individual Retail Cuts |
| 700# hanging average | Individuals/On Farm | ||
| 1200# | $ 260.00 each | 700# | Online |
| $1.12 | Net after processing costs | $2.30 | Farmers Market |
| $1344.00 | $1,645.00 | $1,525.00 | $1,879.00 |
| Baseline | 22% Increase over baseline | 13% Increase over baseline | 40% Increase over baseline |
| Pork | |||
| Live Weight | Hanging Whole or 1/2’s | Individual Retail Cuts | |
| Individuals/On Farm | |||
| 270# | 196# | Online | |
| $0.59 | $1.25 | Farmers Markets | |
| $159.30 | $ 245.00 | $ 280.37 | |
| Baseline | 53% Increase over baseline | 76% Increase over baseline | |
Harvesting Options
Inspected Animals Not For Sale Animals Inspected by a vet before harvested Farm kill means no live trucking Harvested at USDA inspected plant No trucking means less stress on animal Swab tested at kill floor Has to be sold Before animal is Harvested Receive a “legend” (USDA stamp or “bug”) Can not be sold as pieces or donated With “legend” it has more selling options Can be packaged and sold in pieces or traditional ½’s, 1/4's, or 1/8's Can be sold online, at farmer markets or to restaurant
Can be donated