Re: [meatshare] Spring Lake Farms -- half & whole pigs - AmplifyingInformation

From: Adam D.
Sent on: Saturday, November 19, 2011 2:45 PM
I don't remember mentioning any legal issues with delivering an already-slaughtered animal. But maybe I did mention something along the lines of legality in processing and selling the animals. So long as the group getting meat from the animal collectively owned the carcass there shouldn't be a problem. But I couldn't get a whole carcass and then break it down and resell it to the group, legally speaking.

Or are you referring to a different Adam who mentioned something? 


On Sat, Nov 19, 2011 at 2:29 PM, Rob Mathews <[address removed]> wrote:

What legal issues? I deliver them every week. 

On Nov 17,[masked]:26 PM, "Jeanne Davis" <[address removed]> wrote:
Great idea rob - 

2 issues - 
1 - Adam mentioned some legal issues with having a slaughtered animal delivered

2 - I don't have the time to research & plan it now - 

Sent from my iPhone

On Nov 17, 2011, at 3:51 PM, "Rob Mathews" <[address removed]> wrote:

So do you want to save one of those halfs for a butchering demo and custom cuts Jeanne?
On Nov 17,[masked]:21 PM, "Jeanne Davis" <[address removed]> wrote:
>
> Hello,
>
>  
>
> I spoke with the farmer's today and have answered most of your questions.
>
>  
>
> 1.  There are currently 3 pigs available for sale as half or whole animals.  Their hanging weights are: 179, 195 & 205 lbs.  Typically finished weight is 70-90% of hanging weight.  My best guess is 75-80% yield.
>
>  
>
> 2.  Fees are as follows:  $2.75/lb hanging weight for your meat (half or whole),  slaughter fee is $45 per animal (so if you get a half -- your fee will be half that), Cutting fee is $.80/lb for a whole $.85/lb for a half animal hanging weight;  smoking, linking, & sausage fee is $1/lb, Slicing fee is $.50/lb.
>
> 3.   Your pig will be delivered to you (assuming you live in NYC) on Saturday December 10th.  Since you are ordering such a large quantity, the farmer's will deliver directly to your doorstep.
>
> 4.  Butchering choices: 
>
>  Loin: Pork chops or Loin Roast, Pork chops or Rib Roast - specify thickness of chops and size of roast
>   Belly:  Sliced bacon or whole belly, smoked or fresh
> Shoulder Picnic:  Shoulder Roast or steaks, Specify thickness of steaks or size of roast
>   Boston Butt:  Steaks or roast, Specify thickness of steaks or size of roast
> Hams:  sliced, steaks, or ham -- specify size of ham's, fresh or smoked
> Ribs -  Racks, specify cut size, (ie half or whole)
> Ground or sausage - choices are breakfast, sweet italian, hot italian, andouille, chorizo plus others.
> You can also decide to have any extra cuts go to ground or sausage *(hams can go to sausage or ground). 
>
>  
>
> 5  The pigs are set to be slaughtered and cut on Monday and Tuesday.  If you would like to purchase a half or whole pig, please let me know your butchering preferences by Sunday evening so I can get them to the farmer's by first thing Monday morning. I will need advance payment to ensure I can pay the farmer's in advance.
>
>  
>
> Please email me:  [address removed] with any questions.  I will get back to you ASAP.
>
> The farmers will be out of touch over the weekend -- so I will do my best to answer all your questions.
>
>  
>
> Sincerely,
>
> Jeanne Davis
>
>
>
>
>
> --
> Please Note: If you hit "REPLY", your message will be sent to everyone on this mailing list ([address removed])
> This message was sent by Jeanne Davis ([address removed]) from NYC Meatshare.
> To learn more about Jeanne Davis, visit his/her member profile
>
>
> Meetup, PO Box 4668 #37895 New York, New York[masked] | [address removed]





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This message was sent by Rob Mathews ([address removed]) from NYC Meatshare.
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- adam

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