Jr. Livestock Sale - Thursday, July 22, 2021
2021 Sale Order: Swine, Veal, Rabbits, Poultry, Sheep and Beef
The 4-H & Youth exhibitors will offer some of the finest market animals available at county fairs anywhere in the state. The kids need your support as a buyer this year more than ever. If you have any questions, or need assistance, please call: St. Clair County Fair Office
A. The 4-H & Youth livestock auction is the culmination of many members' project efforts. This is the time when the animals they've cared for are sold to the public. It is the final step in their livestock project where the educational marketing aspects come to life.
A. You will receive personal satisfaction through:
1. Helping promote 4-H & Youth "Learn by Doing" programs.
2. Obtain meat for your freezer or locker, if you so desire.
3. Free advertising you will receive as a buyer in various papers, at the fair and on next year's flyer promotions.
4. Tax deduction.
5. Extra efforts the youth go through to provide the high quality meats that are drug free.
A. Hogs, beef, lambs, goats, and veal, and the Grand Champion and Reserve Champion chickens, ducks, geese, turkeys, and rabbits.
A. It's a good idea to arrive early to view the sale animals and/or talk to the members. Livestock sale flyers will be available at the dinner and before the sale in the barns.
A. Registration begins at 1:00 p.m. at the Beef Arena. You will need to provide your name, address, two phone numbers, and your driver's license. You will then receive a buyer's number. This card needs to be shown to the auctioneer when a purchase is made. The auction begins promptly at 2:00 p.m. The seats fill quickly.
A. Yes, but make sure you provide all the names, addresses and phone numbers to clerk. This allows for proper billing and recognition.
A. When the animal you would like to purchase is in the ring and at a price you desire, signal the auctioneer by raising your hand. If you receive a final bid, hold up your buyer card so that the name can be announced and recorded. ALL SALES ARE FINAL.
A. Report to the clerks as soon as possible or at the end of the auction. At the clerks' area you will need to:
1. Indicate whether you'd like the animal processed for your personal use or resold at a livestock yard.
2. Indicate your choice of processor or livestock yard.
3. Pay for the purchase by check, cash, credit card. All processing fees on credit cards will be waived if invoice paid in full by Saturday, July 23, 2016. There will be a 5% transaction fee added to all credit card transactions for invoices paid after July 23, 2016.
4. No changes to be made to the shipping arrangements after noon on Friday.
5. All accounts must be settled the night of the sale, unless prior arrangements have been made.
A. Huntington Bank, Port Huron.
A. Free trucking is provided for all animals. They are usually transported the Sunday after the auction.
A. Make sure the clerk is aware of your processing plant choice. You need to contact the processor on the Monday after the auction with instructions on how you want your cutting, wrapping and smoking, etc. done. Make the necessary arrangements to pick up your packaged meat from the processor as soon as it is ready. You pay for the slaughter, cutting, wrapping, smoking, etc.
A. Yes, you can market your animal by:
1. You can sell it at a local livestock yard. Trucking and reselling will be handled for you. You will receive a check in the mail from the livestock yard, less a market fee.
2. This is a terminal sale for hogs. All hogs will be removed directly to a processing facility from the fair. Processors MUST BE designated on the night of the sale or they will be sent to a local livestock yard.
A. 4-H & Youth members receive a premium price in recognition of the extra work they put into their project animals. The premium price or the amount you pay over the current market price varies according to the animal you buy and its weight, quality and price. The price you pay over market is tax deductible. Please contact your tax consultant.
A. Live weight is the weight as is. The hanging weight or carcass weight is the weight of the slaughtered animal as it hangs from the rail. At this stage the hide and viscera have been removed. The animal is then taken down and cut into saleable meat. The following are examples of average yields.
- A 1000 lb. steer = 615 lb carcass = 432 lbs. of saleable meat.
- A 220 lb. hog = 160 lb. carcass = 125 lbs. of saleable meat.
- A 115 lb. lamb = 57 lb. carcass = 43 lbs. of saleable meat.