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Support the Future of Clay County’s 4-H & FFA Youth at The 2012 Clay County Agricultural Fair “A Family A-Fair” BLUE RIBBON AWARD WINNING FAIR |
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Clay County Agricultural Fair 2012 4-H/FFA Youth “Steer and Swine Auction”
The 2012 Clay County Agricultural Fair’s Steer and Swine auction is the end result of the 4-H and FFA Youth Member’s year-long projects. It is an educational experience, as well as a business venture. The members get the opportunity to have a “hands-on” experience while learning all about the beef and pork markets. They discover what agriculture production is all about and the kind of responsibility necessary to survive in it.
The members have selected, fed, and groomed their steers and hogs for competition and marketing. At this market, everyone hopes to receive better prices than the current market prices. Having community support at the auction makes it possible for the young people to receive recognition and the motivation to earn and save college funds or to buy more animals and possibly start their own herd. Many youth go through this program and come out as great leaders, educators, and responsible adults.
Livestock Auction & Show Dates
“Livestock Auction” Friday, April 6, 2012 7:00 P.M. Auctioneer: Mr. Bill Elrod
“Buyer’s Dinner”
Friday, April 6, 2012 – 5:00 P.M. At the Clay County Agricultural Center in the Exhibit Hall
**** Tickets Will Be Required****
Please contact
Glenn Lassiter 904-673-1820 or Karen Brown – 904-284-1615
***Show Dates***
“Youth Swine Show”
Monday, April 2, 2012 @ 7:00 P.M.
“Youth Steer Show”
Wednesday April 4, 2012 @ 7:00 P.M.
New Buyers
PLEASE PRE-REGISTER
PRIOR TO THE AUCTION
Choices when Buying
1. Purchase an animal, keep the meat for your own use or divide the meat among your friends or employees.
2. Purchase an animal, if you choose not to keep the meat. Assign the animal for resale and you pay only the difference between your bid and the resale price.
3. Purchase an animal, in cooperation with another buyer and split the cost and the meat.
4. Purchase an animal, and donate the meat to the charity of your choice. (Cutting and wrapping costs are some times handled by the charity).
Resale prices vary depending on current market prices. The resale price will be announced prior to the start of the sale.
Processing
All animals must go to slaughter
No Exceptions
Steers / Pigs – Nettles Sausage Steers / Pigs – Underwood's Meat Processing
386-752-2510 352-317-3662
“PLEASE“
Contact the slaughter facility by
Tuesday April 10, 2012 and place your cutting order!
The slaughter house will notify you when the meat will be ready for pickup. (date, place and time).
After Buying
Once you have purchased an animal, to insure all records are correct, you will need to provide some information for each purchase to indicate what you would like to have done with the animal.
You will be billed for your purchase.
What You Get
There are various factors that affect the amount of different meat cuts available from a carcass. The breed of animal, weight, degree of finish and cutting method used in preparing meat for the freezer are all components in determining your individual meat cuts. From your purchase you will receive approximately the following amount of meat – cut, trimmed, and ready for the freezer.
For additional Information, please feel free to contact Glenn Lassiter @ 904-673-1820 or Karen Brown @ 904-284-1615.
For Beef
A 1,200 pound steer will provide approximately the following dressed meat:
Ground meat=132 lbs. Steak = 168 lbs
Lesser cuts = 54 lbs. Roasts = 204 lbs
Total = 558 lbs.
With a bid of $2.00, on a 1200 pound animal the cost would be $2400.00
*Approximate processing charge (slaughter, cutting, wrapping, freezing) $350.00
Total cost $2,750.00.
For Pork
A 240 pound swine will provide approximately the following amounts of dressed meat:
Ham = 32 lbs.
Bacon = 20 lbs.
Pork Chops = 30 lbs. Spare Ribs = 7 lbs.
Sausage w/ shoulder cuts included = 40 lbs.
Neck bones for seasoning = 3 lbs.
Total = 132 lbs.
If you bid $4.00 per pound a 240 pound animal would cost $960.00.
*Approximate processing charge (slaughter , cutting, smoking hams, smoking bacon, smoking sausage links, stuffing sausage links, wrapping, freezing) $125.00
Approximate total cost $1085.00.