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Non-Cattle Specific Topics
Coffee Shop
Barn goat?
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<blockquote data-quote="Boot Jack Bulls" data-source="post: 1634302" data-attributes="member: 24016"><p>Thanks for the kind words Jan! The thing about selling goats is to know your market. For example, certain groups do pay a premium for a specific size carcass (40-60 pounds). Some want only an intact male. Some want to slaughter and quarter on site. Personally, we do not cater to any of that. Our target, aside from very top quality breeding stock, is whethers that are 100-120 at 90-120 days of age. We have proven we can put a 4.5+ inch ribeye on in that time, compared to the industry standard of 2-2.5 inches. They are on contract to a buyer who wants exactly the kind of super muscled, properly finished, young carcass we can provide. They end up in high-end restaurants in eastern WI and on the east coast. In this case, they want a mild, tender protein that doesn't smell of goats and is not the typical stringy texture of old goat.</p></blockquote><p></p>
[QUOTE="Boot Jack Bulls, post: 1634302, member: 24016"] Thanks for the kind words Jan! The thing about selling goats is to know your market. For example, certain groups do pay a premium for a specific size carcass (40-60 pounds). Some want only an intact male. Some want to slaughter and quarter on site. Personally, we do not cater to any of that. Our target, aside from very top quality breeding stock, is whethers that are 100-120 at 90-120 days of age. We have proven we can put a 4.5+ inch ribeye on in that time, compared to the industry standard of 2-2.5 inches. They are on contract to a buyer who wants exactly the kind of super muscled, properly finished, young carcass we can provide. They end up in high-end restaurants in eastern WI and on the east coast. In this case, they want a mild, tender protein that doesn't smell of goats and is not the typical stringy texture of old goat. [/QUOTE]
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