Oct 6, 2026 · 38 min · 12 segments
Today Cam and Tom are joined by Tucker West of Liberty Farms Livestock to tell us how he and his wife direct market their lambs.
Camren MaierleHost
Tom PerkinsHostI'm not being negative, but I also want you to learn from the mistakes that we made.
know, it takes a lot of my time every week managing inventory, managing relationships, managing what they need, change of schedule, change of order sheets every week, but also still trying to grow that side because You don't know when that restaurant is going to change menus and cut you off or somebody might come in 50 cents a pound cheaper than you are and you lose that deal.
As far as kind of the financials of it, you're going to end up with some overhead in it.
You know, it's, like you and I discussed the other day, you can get in a bind where you have actually too much of certain cuts on hand.
next thing you know, you've got thousands of dollars tied up in inventory on what I would say are some less desirable cuts.
And so managing that inventory is kind of like our top priority every week now.
I looked up one day and had five freezers full of stuff and I'm like, We got to do something.
So now every single week when we're processing, we're going through chefs and distributors on what everybody's order is, is making sure that we're trying to move as much of that lamb as we possibly can to where we don't end up in an inventory problem again.
And so that's a, I would say that's my top priority every week when it comes to the meat side of things.
I'm not being negative, but I also want you to learn from the mistakes that we made.
know, it takes a lot of my time every week managing inventory, managing relationships, managing what they need, change of schedule, change of order sheets every week, but also still trying to grow that side because You don't know when that restaurant is going to change menus and cut you off or somebody might come in 50 cents a pound cheaper than you are and you lose that deal.
As far as kind of the financials of it, you're going to end up with some overhead in it.
You know, it's, like you and I discussed the other day, you can get in a bind where you have actually too much of certain cuts on hand.
next thing you know, you've got thousands of dollars tied up in inventory on what I would say are some less desirable cuts.
And so managing that inventory is kind of like our top priority every week now.
I looked up one day and had five freezers full of stuff and I'm like, We got to do something.
So now every single week when we're processing, we're going through chefs and distributors on what everybody's order is, is making sure that we're trying to move as much of that lamb as we possibly can to where we don't end up in an inventory problem again.
And so that's a, I would say that's my top priority every week when it comes to the meat side of things.
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