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<blockquote data-quote="Kell-inKY" data-source="post: 1382460" data-attributes="member: 23511"><p>I think Dave nails it, (as do others above) and that describes to a T what we were trying to do.</p><p></p><p>However, it has taken us so long to get started I am starting to wonder. One of our obstacles is when we visited the closest USDA facility, it was downright nasty. That kind of turned me off on the whole thing, not that I haven't ruled it out, but compared to the super clean Amish facility (which is NOT USDA inspected) I was pretty disappointed. So, we had pretty much decided to just sell halves or quarters which are processed at the Amish slaughterhouse.</p><p></p><p>The whole selling the farm thing was something we wanted to do, have people come out and see where their beef comes from. We already have insurance for this sort of thing and we enjoy talking to new people, it's just the logistics of getting it packaged the way in a manner that will allow us to be proud of what we produce. Plus it has to taste good, and the jury is still out on whether we can produce good quality beef on our grass around here, will be this spring when the first steers born on our farm are ready. (never start in cattle by buying young heifers!)</p></blockquote><p></p>
[QUOTE="Kell-inKY, post: 1382460, member: 23511"] I think Dave nails it, (as do others above) and that describes to a T what we were trying to do. However, it has taken us so long to get started I am starting to wonder. One of our obstacles is when we visited the closest USDA facility, it was downright nasty. That kind of turned me off on the whole thing, not that I haven't ruled it out, but compared to the super clean Amish facility (which is NOT USDA inspected) I was pretty disappointed. So, we had pretty much decided to just sell halves or quarters which are processed at the Amish slaughterhouse. The whole selling the farm thing was something we wanted to do, have people come out and see where their beef comes from. We already have insurance for this sort of thing and we enjoy talking to new people, it's just the logistics of getting it packaged the way in a manner that will allow us to be proud of what we produce. Plus it has to taste good, and the jury is still out on whether we can produce good quality beef on our grass around here, will be this spring when the first steers born on our farm are ready. (never start in cattle by buying young heifers!) [/QUOTE]
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