How do you set prices for the meat you sell? Common answers are to look at pricing at grocery stores and farmers’ markets. I have heard from farmers that feel the need to price below observed market prices while others insist on pricing above the market. Agricultural economists advocate for careful record-keeping which accounts for the cost of production and values farm labor; however, for most small farms, cost tracking seems impractical and onerous. In particular, pricing individual meat cuts from a carcass can be confusing since each cut comes in proportion on the carcass and has a level of demand in the market. Read entire article.