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Beef at Farmers Market
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<blockquote data-quote="Dave" data-source="post: 1383788" data-attributes="member: 498"><p>I have two friends who do this. Both are full time at it. One does mainly chicken but adds in an additional 20 head of beef and 60 or 70 hogs a year. He is in 6 farmers markets a week plus supplying several high end eating establishments. I called him one day and he was just pulling into the V-Mac (the Seahawks training center). It seems he supplies eggs and chicken to the Seahawks. I didn't ask if they bought beef too. The other guy runs about 100 momma cows. Keeps the calves up to slaughter as two year olds. His stick is that they are all natural grass fed. He sells at two different farmers markets that I know of. Plus he has a local food coop (hippy) that provides beef to. They sells about one a week. He converted a third of a three car into a walk in freezer. Both get about $6.00 a pound for burger and up to $20 a pound for the top end steaks. They also get good money ($10 a pound or more) for the odd stuff you never see in the stores any more, tongue, heart, ox tail, liver, etc. The chicken guy even has a market for the chicken feet in the Asian community. But I guarantee you they both spend more time selling than they do raising what they sell.</p></blockquote><p></p>
[QUOTE="Dave, post: 1383788, member: 498"] I have two friends who do this. Both are full time at it. One does mainly chicken but adds in an additional 20 head of beef and 60 or 70 hogs a year. He is in 6 farmers markets a week plus supplying several high end eating establishments. I called him one day and he was just pulling into the V-Mac (the Seahawks training center). It seems he supplies eggs and chicken to the Seahawks. I didn't ask if they bought beef too. The other guy runs about 100 momma cows. Keeps the calves up to slaughter as two year olds. His stick is that they are all natural grass fed. He sells at two different farmers markets that I know of. Plus he has a local food coop (hippy) that provides beef to. They sells about one a week. He converted a third of a three car into a walk in freezer. Both get about $6.00 a pound for burger and up to $20 a pound for the top end steaks. They also get good money ($10 a pound or more) for the odd stuff you never see in the stores any more, tongue, heart, ox tail, liver, etc. The chicken guy even has a market for the chicken feet in the Asian community. But I guarantee you they both spend more time selling than they do raising what they sell. [/QUOTE]
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