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Hawaii Game Management Advisory Commission Meeting <br /> Minutes—February 22, 2016 <br /> MA: Well, ah, the only one that I know off the top of my... <br /> KD: I'm trying to do the math on this, you know, what I mean? <br /> MA: ...yeah, I only happen to know off the top of my head the sheep <br /> processing number just because I was talking with a producer who was <br /> inquiring about that and it's about $50.00 per head. <br /> TL: I just wanted to — I don't mean to step in but I thought I heard you say that <br /> fifty— that wasn't percent—that was dollars, when you said fifty earlier for <br /> the member? <br /> MA: Ah, fifty... <br /> TL: Yeah, I thought I heard you say that members — you had 500 buy in and <br /> $100 a year... <br /> MA: Yup... <br /> TL ....and then your cost was 50% of the regular price — is what I thought I <br /> heard you say. <br /> MA: No, no. There's just a standard price and then up charge of 25% for a non- <br /> member. <br /> TL: On top of it— so it's $50, for example, plus 25%? <br /> MA: Yeah, yeah. So it'd be $62.50 if it were a non-member looking for a <br /> processing for a sheep, roughly, I think the number is just slightly higher <br /> than $50 but... <br /> JE: It's pretty worth it because when you consider the fact that USDA is gonna <br /> be there and give the stamp of approval and you're gonna be marketing it <br /> to a retail outlet or if you're gonna be selling wholesale —from there <br /> wherever it goes it's up to you and stuff but if it goes to retail like Whole <br /> Foods and stuff like that —they demand, you know, quality meats. So, as <br /> far as standards and stuff, you know, there's a protocol that they have to <br /> follow-through to but, you know, I wish it could be cheaper, you know, but <br /> you know you gotta look at the facts of life as far as what they're gonna up <br /> it and everything else and, you know, you get good quality meat up there— <br /> what you raise and then being processed the right way and then, you <br /> know, so it's all setting the standards, you know, what, if you're gonna get <br /> quality meats and stuff like that and the, you know, the people out there — <br /> the consumers — gonna be purchasing these animals, you know, it's <br /> gonna be quality stuff so, you know, that's what expected. <br /> 18 <br />