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
>
>
>
>
>
> --
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> This message was sent by Jeanne Davis ([address removed]) from NYC Meatshare.
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>
>
> Meetup, PO Box 4668 #37895 New York, New York[masked] | [address removed]

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