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Great Lakes Dairy Sheep Symposium - the Department of Animal ...

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Meat and meat dishes:<br />

1. Legs: whole or boned for cooler months, steaks for summer BBQ’s, or cut into cubes<br />

for kebabs.<br />

2. Boned and rolled shoulders. Smoked or natural<br />

3. A full range <strong>of</strong> sausages with sheep meat only, flavours include: merguez, mustard<br />

and tarragon, wine and shallots, fine herbs, basil and tomato.<br />

4. “Confit d’agneau” (leg <strong>of</strong> lamb cooked in duck fat and sold in 120-150gm, 3-4 ounce<br />

vacuum packed bags)<br />

5. sliced smoked meat (from <strong>the</strong> shoulder, leg and boned loin <strong>of</strong> cull animals)<br />

6. terrine d’agneau (made with cognac, ground lamb and liver)<br />

Wool, hides, and soap:<br />

1. Hides are available ei<strong>the</strong>r large or small (although we are experimenting with, and<br />

have <strong>the</strong> intent <strong>of</strong> tanning our own raw hides, we are presently reselling already<br />

tanned hides)<br />

2. 2-, 3-, or 4-ply wool in skeins <strong>of</strong> all natural colours only, nothing dyed and no wool<br />

washed with chemicals<br />

3. socks, pure wool, no nylon or dye<br />

As I go through this list, it’s important that you understand how we try to realize <strong>the</strong> potential<br />

hidden in every sheep in our operation .A twinning ewe can gross well over 1500$Can in<br />

products from wool, meat, and dairy.<br />

Products Yet To Master<br />

Ho<strong>of</strong>s, knuckles, skulls, eyeballs<br />

Pricing<br />

1. Our pricing needs to be competitive with <strong>the</strong> o<strong>the</strong>r shops we distribute to so we don’t<br />

undercut <strong>the</strong>m, but at <strong>the</strong> same time we need to be able to <strong>of</strong>fer an advantageous price if<br />

<strong>the</strong>y buy directly from us.<br />

2. We have a 30% mark-up over our production cost, which is at <strong>the</strong> lower end <strong>of</strong> <strong>the</strong> scale<br />

<strong>the</strong>se days<br />

3. We have specials most weeks that allow us to move more product, particularly as fresh<br />

meat gets close to its expiration date and must be frozen. We learned quickly which<br />

products weren’t selling as our distributor was returning with frozen meat that hadn’t sold<br />

over <strong>the</strong> course <strong>of</strong> <strong>the</strong> week. It soon became obvious that we ei<strong>the</strong>r had to discount it,<br />

bring it back to <strong>the</strong> butcher who would make o<strong>the</strong>r products from it, or eat it ourselves!<br />

4. We decided on a coupon system where <strong>the</strong>re is a monthly drawing for a prize valued at<br />

50$ each time you buy $20 and over <strong>of</strong> total products.<br />

Promotion / Marketing / Advertising<br />

1. Word <strong>of</strong> mouth has worked better than anything (check out <strong>the</strong> “Guerrilla Marketing”<br />

books by Jay Conrad Levinson)<br />

87

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