We try to direct market as much as we can. We are in West-Central Ohio and as many others have mentioned, our bottleneck is the butcher shop. We deal with a few local butchers but could sell a lot more if they had more availability. We finish about 2 dozen steers per year, probably a little over half are sold direct. We also have a farrow-to-finish operation, but we've reduced the size of it to about 25-30 sows. We direct market as much of that as we can, but recently we've had more luck selling off feeder pigs. A lot of people around here like to finish their own, many butcher their own too, so they are usually looking for groups of 5-10. We also switched from York-Hamp cross to York-Hamp sows and Berkshire boar as many people prefer meat from Berks. Much of what we sell is due to advertising on Facebook marketplace, which is a challenge due to their policies of not selling animals or meat. So we set up a Facebook page for our farm that people follow to know when we have beef & pork available, and that helps us keep from getting our posts deleted due to not following the Facebook rules. We also have a lot of repeat customers, which is ideal. The business plan we were striving for, and may accomplish at some point, was to find a natural foods store that we could consistently supply, but we haven't been able to find a butcher that can commit to butchering that much annual volume for us.
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