Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
A thought for a few thinkers
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Anonymous" data-source="post: 7117"><p>Becca,</p><p></p><p>A model exists in the form of very high quaility perishable tree ripened stone fruits that were introduced by Frog Hollow Farms of Brentwood, California. Read about this unique bbusiness at: <A HREF="http://www.froghollow.com/" TARGET="_blank">http://www.froghollow.com/</A>. Jon Rowley and a very high end super market in Seattle called the metropolitan market introduced their super sweet organic peaches and they immediately sold out. Now several other growers are involved in this effort. Note the price the get is around $2.99/LB in the store. The promotion has its own website: <A HREF="http://www.peachorama.com/" TARGET="_blank">http://www.peachorama.com/</A>. Oregon country beef has tried to introduce an organic high select product and has learned some lessons. The big handicap for them is that the cattle they use hare being sold this way due to no other avenue being open to them. They are not ideal feeder or slaughter cattle. Constant supply of cattle is also a problem. They are into sustainable ranching interesting people to talk to. Check them out at:http://www.oregoncountrybeef.com. My plan would be to use Jon's and metropolitans expertise to introduce a high end beef product. I have talked about this with metropolitan's French chef. He thinks a lean and tender product could succeed. Once this product is placed in cooking demonstrations and the product works then you will have a good chance of getting customers provided you can keep up costant quality and supply. This is enough information for you to get a start... Let me know how it goes.</p><p></p><p>Mark</p><p>> After watching the cattle industry</p><p>> for a while now from the</p><p>> sidelines, you statement</p><p>> concerning selection and targeted</p><p>> marketing makes a lot of sense.</p><p>> More farmers are moving away from</p><p>> the 'quantity' production methods</p><p>> and are focusing on quality (of</p><p>> the individual carcass).</p><p></p><p>> unfortunately, in some areas,</p><p>> leaders in the subject are not</p><p>> quite convinced of the 'pay per</p><p>> carcass' format, and press local</p><p>> farmers to produce vast numbers,</p><p>> discouraging the practice of</p><p>> purchasing fewer animals wiht</p><p>> better (more expensive) genetics.</p><p></p><p>> I recently made a proposal</p><p>> concerning a herd of cattle with</p><p>> known genetic strength being</p><p>> utilized on a smaller farm, with</p><p>> extensive tracking form birth to</p><p>> plate and target marketed to the</p><p>> buyers of choice and prime</p><p>> carcasses.......it seems that such</p><p>> a practice is unheard of here. I</p><p>> have been strongly advised against</p><p>> such production practices.</p><p></p><p>> It seems to me that selecting</p><p>> bloodstock carefully, with a</p><p>> specific carcass quality and</p><p>> market in mind, is a reasonable</p><p>> practice......a practice made even</p><p>> easier now with GeneStar testing</p><p>> and other methods of determining</p><p>> genetic potential to produce high</p><p>> grading carcasses. Unfortunately,</p><p>> it's going to take a while for</p><p>> some areas (and some extension</p><p>> service personell) to catch up</p><p>> with this thinking.</p><p></p><p></p><p></p><p> <a href="mailto:mhickox@vcnet.com">mhickox@vcnet.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 7117"] Becca, A model exists in the form of very high quaility perishable tree ripened stone fruits that were introduced by Frog Hollow Farms of Brentwood, California. Read about this unique bbusiness at: <A HREF="http://www.froghollow.com/" TARGET="_blank">http://www.froghollow.com/</A>. Jon Rowley and a very high end super market in Seattle called the metropolitan market introduced their super sweet organic peaches and they immediately sold out. Now several other growers are involved in this effort. Note the price the get is around $2.99/LB in the store. The promotion has its own website: <A HREF="http://www.peachorama.com/" TARGET="_blank">http://www.peachorama.com/</A>. Oregon country beef has tried to introduce an organic high select product and has learned some lessons. The big handicap for them is that the cattle they use hare being sold this way due to no other avenue being open to them. They are not ideal feeder or slaughter cattle. Constant supply of cattle is also a problem. They are into sustainable ranching interesting people to talk to. Check them out at:http://www.oregoncountrybeef.com. My plan would be to use Jon's and metropolitans expertise to introduce a high end beef product. I have talked about this with metropolitan's French chef. He thinks a lean and tender product could succeed. Once this product is placed in cooking demonstrations and the product works then you will have a good chance of getting customers provided you can keep up costant quality and supply. This is enough information for you to get a start... Let me know how it goes. Mark > After watching the cattle industry > for a while now from the > sidelines, you statement > concerning selection and targeted > marketing makes a lot of sense. > More farmers are moving away from > the 'quantity' production methods > and are focusing on quality (of > the individual carcass). > unfortunately, in some areas, > leaders in the subject are not > quite convinced of the 'pay per > carcass' format, and press local > farmers to produce vast numbers, > discouraging the practice of > purchasing fewer animals wiht > better (more expensive) genetics. > I recently made a proposal > concerning a herd of cattle with > known genetic strength being > utilized on a smaller farm, with > extensive tracking form birth to > plate and target marketed to the > buyers of choice and prime > carcasses.......it seems that such > a practice is unheard of here. I > have been strongly advised against > such production practices. > It seems to me that selecting > bloodstock carefully, with a > specific carcass quality and > market in mind, is a reasonable > practice......a practice made even > easier now with GeneStar testing > and other methods of determining > genetic potential to produce high > grading carcasses. Unfortunately, > it's going to take a while for > some areas (and some extension > service personell) to catch up > with this thinking. [email=mhickox@vcnet.com]mhickox@vcnet.com[/email] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
A thought for a few thinkers
Top