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Aubrac X Piedmontese opinions?
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<blockquote data-quote="Big Bucks" data-source="post: 1207723" data-attributes="member: 23333"><p>Thanks for the advice. I actually am NOT sold on the Piedmontese and thus the reason for starting this topic.</p><p></p><p>What I am sold on is the ability to market grass-fed beef in this area to health conscious consumers. I already have and expect to maintain a waiting list for my beef. There are some breeds that promote their beef as being healthier than others and even compare it to poultry and other meats. I am not sure if I believe all of it but it is certainly a good marketing ploy that would appeal to the consumers that I am targeting. </p><p></p><p>I am also sold on the hybrid advantages of cross-breeding. What I am trying to wade through is the opinions and information out there on various breeds as I try to come up with the ideal breeds to utilize in my specific operation and "health conscious" marketing plan. I am sold on the Aubrac as part of the cow herd. After that I have interest of varying degrees in several other breeds - Murray Gray, Galloway, Piedmontese, Hereford, and to a lesser degree Angus. I realize that Angus is the breed that probably offers the most to the beef industry and is on the cutting edge of genetic selection but how am I to convince my customers that my "black steers" are better for them health-wise than all the other black cows they see scattered across the country side? I am marketing beef that is "different" than what they can buy at the butcher shop; to sell that point it will be easier if my cattle look different than what they see on every other farm. Right? I mean even the Highland breeders that I talk to have a waiting list for their beef and that breed is also promoted as being healthier. I have some Highlands now that I bought right but am not sold on them and will be working them out of the herd, primarily because of their slower growth although I do like their ability to thrive on brushy and poor pastures and hay. I wouldn't want an animal that is more than 25% Highlander though.</p><p></p><p>In the end I need to grow and sell cattle at a profit, the more profit the better. Repeat customers drive a business so the end product must please them and be sold at an acceptable price. Good-tasting healthy beef will bring back old customers who will also spread the word to new ones. What other breed(s) do I mix with my Aubracs to get the best product for my customers and the best performance on the farm to maximize my profit? That is THE question I am facing.</p></blockquote><p></p>
[QUOTE="Big Bucks, post: 1207723, member: 23333"] Thanks for the advice. I actually am NOT sold on the Piedmontese and thus the reason for starting this topic. What I am sold on is the ability to market grass-fed beef in this area to health conscious consumers. I already have and expect to maintain a waiting list for my beef. There are some breeds that promote their beef as being healthier than others and even compare it to poultry and other meats. I am not sure if I believe all of it but it is certainly a good marketing ploy that would appeal to the consumers that I am targeting. I am also sold on the hybrid advantages of cross-breeding. What I am trying to wade through is the opinions and information out there on various breeds as I try to come up with the ideal breeds to utilize in my specific operation and "health conscious" marketing plan. I am sold on the Aubrac as part of the cow herd. After that I have interest of varying degrees in several other breeds - Murray Gray, Galloway, Piedmontese, Hereford, and to a lesser degree Angus. I realize that Angus is the breed that probably offers the most to the beef industry and is on the cutting edge of genetic selection but how am I to convince my customers that my "black steers" are better for them health-wise than all the other black cows they see scattered across the country side? I am marketing beef that is "different" than what they can buy at the butcher shop; to sell that point it will be easier if my cattle look different than what they see on every other farm. Right? I mean even the Highland breeders that I talk to have a waiting list for their beef and that breed is also promoted as being healthier. I have some Highlands now that I bought right but am not sold on them and will be working them out of the herd, primarily because of their slower growth although I do like their ability to thrive on brushy and poor pastures and hay. I wouldn't want an animal that is more than 25% Highlander though. In the end I need to grow and sell cattle at a profit, the more profit the better. Repeat customers drive a business so the end product must please them and be sold at an acceptable price. Good-tasting healthy beef will bring back old customers who will also spread the word to new ones. What other breed(s) do I mix with my Aubracs to get the best product for my customers and the best performance on the farm to maximize my profit? That is THE question I am facing. [/QUOTE]
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