We hope everyone’s Father’s Day is getting off to a great start and filled with what else but MEAT!? Later on today we will be bbq’ing up some steaks and enjoying time with our extended family!
We’d like to take some time today to thank the Dads in our family. Because well, if it weren’t for them, Chico Locker & Sausage Co. wouldn’t be here. Started by Russell Dewey in 1965 and later taken on by his son David Dewey in 1981. Chico Locker & Sausage has come a long way since the beginning and we have our Dad and owner, David Dewey to thank for what Chico Locker has become today! We are proud of the fact that we remain family owned and operated. And that it’s been our own blood, sweat, and tears we’ve put into the successes that Chico Locker has received.
I’m sure many of you have had the chance to meet our Dad and have some sort of memory of him. And since today is all about Dads. Please share with us your favorite memory of Dave Dewey. And while you’re at it. Share your favorite memory about YOUR Dad with us!
Happy Father’s Day!
As a little girl, I can remember going into Chico Lockers with my Mom & seeing your Dad, your Aunt and your Grandpa. It was soo neat. Then later, when I was older & your Mom & Dad would be perfecting their linquica, your Dad would have us taste this and taste that. Best memory, FAIR TIME! I had two pigs, one for the fair and then the back up. Mom had your Dad go out & butcher my back up pig, but forgot to tell me before she took off on a business trip. I went out to feed and no pig. Blood but no pig. I drove to the Lockers, thinking maybe Dave had something to do with this. When I walked in and asked him, he said no he knew nothing,but he was trying to stifle a smile. Then he asked if I wanted to see my pig, hanging. It was a good hog. My Gandmother was so mad with my Mom for not telling me. We are about to go celebrate Father’s Day with my Dad. I have homemade ice cream churning and my Mom has made an apricot cobbler. I told Mom & Dad we’ll bring the food and Dad just needed to make sure he has propane for the BBQ.
A good friend of ours recommended your shop, and we’ve been buying quality meat from you ever since. You guys are truely great at what you do, and we would never consider going anywhere else. But there is one thing that is confusing to us – and I am sure it is to others – is how is the meat priced out, from farm to plate? For instance, if we buy the animal from you, how is it priced out per pound? If we raise or buy our own, and you slaughter and package it, how is that priced out? And is the price based on the animal’s weight after slaughter, or the actual weight of the packaged meat from it? We’ve tried to understand it, but being raised on processed food and making a clean break from it, all this is brand new to us. We’d love for you to do a blog post on the subject.
At any rate, thanks for being there!
Okay. There’s a few ways that this stuff is priced. I’ll do my best to explain.
First option is if you buy an animal directly from us. Depending on the time of the year, we get access to different sources for animals. The animals we buy to resell through our store, we buy as a carcass that comes from a federally inspected slaughterhouses. Basically meaning it can be resold. That price is based off of the market price for the particular carcass. Usually marked up a bit so we can make sure we get paid for the job we do. For example, you can buy a half of beef from us for 2.69/lb. and it is charged on the hanging carcass weight. not the finished weight you take home in boxes.
If you choose to buy an animal direct from a farmer/rancher. You will have to pay them for it live. Usually per lb charge to the farmer on the live weight. It is then slaughtered by us for you. You pay us for the processing which is .85 cents a lb. on the hanging weight. We also charge you a slaughter fee that varies depending on the species.
Basically either option is economical in terms of you’re getting meat for a long period of time. It’s a large initial investment but for most people, it’s convenient and in the long run saves them money from having to buy retail.
For more information on what you will yield from a beef, check out this guest blog I wrote.
http://thebeefjar.com/2011/07/25/guest-blog/
A good friend of ours recommended your shop, and we’ve been buying quality meat from you ever since. You guys are truely great at what you do, and we would never consider going anywhere else. But there is one thing that is confusing to us – and I am sure it is to others – is how is the meat priced out, from farm to plate? For instance, if we buy the animal from you, how is it priced out per pound? If we raise or buy our own, and you slaughter and package it, how is that priced out? And is the price based on the animal’s weight after slaughter, or the actual weight of the packaged meat from it? We’ve tried to understand it, but being raised on processed food and making a clean break from it, all this is brand new to us. We’d love for you to do a blog post on the subject.