Filetype Excel XLSX | Posted on 07 Jul 2022 | 3 years ago
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156x Filetype XLSX File size 0.48 MB Source: www.ces.ncsu.edu
Sheet 1: How To Use This Tool
| Firsthand Foods is a mission driven business that operates with a lean team and tight margins so that we can generate as much positive economic benefit for the farmers in our producer network as possible. Successfully operating a meat business on slim margins entails strategically pricing all cuts, and keeping a close eye on those margins over time, on a per animal basis, to make sure that you are actually achieving them. | |||||||||||
| We built this tool in the business planning stages of Firsthand Foods, and it has been invaluable to us from that point forward. We use it primarily to drive our pricing decisions. It can also be used to keep an eye on carcass yield. This publicly available version of the tool has been built as a sort of "spreadsheet for dummies." All cells with formulas are locked, but not hidden. That means you can see the formulas and understand the logic behind them, but you can't mess them up. The grey cells are the ones where you'll need to enter data pertinent to your own costs, carcass yield & meat pricing. | |||||||||||
| Using this tool effectively will entail having a clear understanding of your average carcass yields, including weights for specific cuts of meat. So if you don’t currently take inventory of your meat products on a per animal basis, you’ll need to do that a few times to have accurate numbers to enter into the “Pounds” column for each cut. | |||||||||||
| Using this tool effectively will also require a basic understanding of how spreadsheets work. Firsthand Foods is happy to make this tool publicly available in partnership with NC Choices in hopes that it will help many more small farmers and meat businesses to understand and achieve profitability for their ventures. However, Firsthand Foods does not have the resources to and will not provide assistance to anyone figuring out how to use this tool, and takes no responsibility for any decisions a user makes based on their experience with this tool. | |||||||||||
| The following order of operations is suggested for most effectively using this tool: 1) Fill in all of the grey cells on the "Assumptions" sheet. This will make sure the tool accurately reflects all your costs. 2) For the Pork and/or the Beef sheets fill in all the grey cells. This will entail entering all your pricing data, an average carcass weight & average per product yields for each species. | |||||||||||
| You'll see that this version of the tool reflects a very basic or straightforward cut sheet for each species. If your cut sheets are more complex and yield more cuts than are reflected here, you can add rows to the sheets as needed and copy the formulas in the rows above or below to make this tool more pertinent to your particular meat business. |
| $ to Farm (per lb hcw) | This is how much your meat business pays per pound (on a hot carcass weight basis) for the animals that it purchases from your farm or others for processing into marketable meat products. | ||||||||
| Pork | |||||||||
| Beef | |||||||||
| Pork Processing Costs (per lb hcw) | |||||||||
| Slaughter | |||||||||
| Custom Processing | |||||||||
| 6" Linking | |||||||||
| Pinky Linking | |||||||||
| Smoking | |||||||||
| Smoking & Slicing | |||||||||
| Chorizo | |||||||||
| Beef Processing Costs | |||||||||
| Kill Fee | per head | ||||||||
| Custom Processing | per lb hcw | ||||||||
| Distribution Costs | |||||||||
| % of Sales | |||||||||
| Monthly Fixed Costs | |||||||||
| Beef | |||||||||
| Pork | |||||||||
| AVERAGE HOG CARCASS | |||||
| Hot Carcass Weight | |||||
| Processing Loss | #DIV/0! | ||||
| Total Product Weight | 0 | ||||
| % of Product | Pounds | Price | Value | % of Value | |
| Ham | |||||
| Whole, Raw | #DIV/0! | $- | #DIV/0! | ||
| Total Value | #DIV/0! | 0.00 | $- | #DIV/0! | |
| Sides | |||||
| Fresh Belly | #DIV/0! | $- | #DIV/0! | ||
| Smoked Bacon, Sliced | #DIV/0! | $- | #DIV/0! | ||
| Smoked Side Pieces | #DIV/0! | $- | #DIV/0! | ||
| Total Value | #DIV/0! | 0.00 | $- | #DIV/0! | |
| Loin | |||||
| Bone-in Rack | #DIV/0! | $- | #DIV/0! | ||
| Tenderloin | #DIV/0! | $- | #DIV/0! | ||
| Boneless Loin | #DIV/0! | $- | #DIV/0! | ||
| Baby Back Ribs | #DIV/0! | $- | #DIV/0! | ||
| Total Value | #DIV/0! | 0.00 | $- | #DIV/0! | |
| Shoulder | |||||
| Boston Butt | #DIV/0! | $- | #DIV/0! | ||
| Picnic | #DIV/0! | $- | #DIV/0! | ||
| Shank | #DIV/0! | $- | #DIV/0! | ||
| Total Value | #DIV/0! | 0.00 | $- | #DIV/0! | |
| Odd Bits/Other | |||||
| Spareribs | #DIV/0! | $- | #DIV/0! | ||
| Fresh Jowls | #DIV/0! | $- | #DIV/0! | ||
| Cheek | #DIV/0! | $- | #DIV/0! | ||
| Feet | #DIV/0! | $- | #DIV/0! | ||
| Fresh Hock | #DIV/0! | $- | #DIV/0! | ||
| Tail | #DIV/0! | $- | #DIV/0! | ||
| Liver | #DIV/0! | $- | #DIV/0! | ||
| Hearts | #DIV/0! | $- | #DIV/0! | ||
| Ears | #DIV/0! | $- | #DIV/0! | ||
| Tongue | #DIV/0! | $- | #DIV/0! | ||
| Fatback | #DIV/0! | $- | #DIV/0! | ||
| Skin | #DIV/0! | $- | #DIV/0! | ||
| Bones | #DIV/0! | $- | #DIV/0! | ||
| Total Value | #DIV/0! | 0.00 | $- | #DIV/0! | |
| Trim | |||||
| Ground Pork | #DIV/0! | $- | #DIV/0! | ||
| Chorizo | #DIV/0! | $- | #DIV/0! | ||
| Bulk Breakfast | #DIV/0! | $- | #DIV/0! | ||
| Pinky Links | #DIV/0! | $- | #DIV/0! | ||
| Spicy Italian | #DIV/0! | $- | #DIV/0! | ||
| Bratwurst | #DIV/0! | $- | #DIV/0! | ||
| Smoked Polish | #DIV/0! | $- | #DIV/0! | ||
| Total Value | #DIV/0! | 0.00 | $- | #DIV/0! | |
| WHOLESALE TOTALS | #DIV/0! | 0.00 | $- | #DIV/0! | |
| Per lb of Product | |||||
| Cost of the Animal | $- | #DIV/0! | |||
| Cost of Slaughter & Further Fabrication | $- | #DIV/0! | |||
| Cost of Linking | $- | ||||
| Cost of Smoking & Slicing | $- | ||||
| Other Processing Costs | $- | ||||
| Distribution | $- | #DIV/0! | |||
| $- | #DIV/0! | ||||
| NET REVENUE | $- | #DIV/0! | |||
| Your Gross Margin | #DIV/0! | ||||
| Wholesale Margin to Farm | #DIV/0! | ||||
| Wholesale Margin to Processing Partner | #DIV/0! | ||||
| Revenue | Hogs | ||||
| Monthly Breakeven | #DIV/0! | #DIV/0! | for a meat business | ||
| #DIV/0! | #DIV/0! | for a farm based meat business | |||
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