The previous butcher could have been getting the sausage out of the trimmings. I can't see why that would change. I'd keep a very close eye on the new guy to see any discrepancies or other problems. We work with one of the busiest abattoirs in our county. In the fall, after early October, it is all but impossible to get in, but they are very good at what they do and also HONEST.
As to how we sell, for a whole animal, we sell by live weight as we unload at the abattoir. For a half or quarter, we use the hanging weight and a different price per pound. I don't know which is the more "legal". If I ever have occasion to find out, I'll change to what is "legal".
All that being said, we have been selling hogs and now steers. We don't sell much on the hoof. I like to get the full retail dollar. We pay for the state inspected kill and butcher. We then sell the meat locally by the cut out of our freezers at home. Believe it our not, we sell quite a bit of whole hog sausage and have lots of customers who say it is the best sausage they've ever had.
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