anytime the live weight price went low, we gonna sell the carcass directly to lechon peddlers or meat vendors at the wet market. you will have a better margin then since no middleman can take a cut from your gross. you gotta sell stocks by piece not by bulk.

im not sure if this works well in some other regions, but here in visayas, it is common for backyard raisers to book orders from neighbors and then sell the carcass in the garage. margin is good as you can by-pass some fees, taxes and percentage cuts. if you have larger volume, then the garage selling might not be effective. the key is to go directly to carenderia (small fast food store) and canteen owners and then book orders. offer them better price or term which you can have a leverage using the proceeds from by-passed fees and taxes