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
Non-Cattle Specific Topics
Coffee Shop
Butcher Beef 101
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="Alan" data-source="post: 966116" data-attributes="member: 378"><p>This may turn into a good conversation,let's hope. I like the last sentence and use it with my customers. The fact that the beef I raise is beef, not dairy, and is hormone and antibiotic free is a great selling point and an eye opener for some clients. I should say, since the price of stock I ship is so much higher these days I don't hold many steers back for sale beef. The biggest reason is I hate dealing with the stupidest and most unethical animal in nature, they would have two legs. But beef prices fall I may go back. Now with that being said if during the time of raising the steer I need to use an antibiotic I just don't use the selling point "the beef is antibiotic free", my beef is always hormone free, but i'mnot going to lose or make an animal suffer because I want it to be antibiotic free, so it's not part of "the sale pitch" and I would eat it too.</p><p></p><p>One area I would change in Kathie's 101 class is we don't sell quarters, we sell half halves ..... I just bought a quarter and I want the right rear quarter. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>I'm curious to how many "farm raised beef" producers worm the butcher animal shortly before butcher and of course wait out (and if finished the beef) the slaughter restrictions ? Meaning how many worm the animal before slaughter?</p></blockquote><p></p>
[QUOTE="Alan, post: 966116, member: 378"] This may turn into a good conversation,let's hope. I like the last sentence and use it with my customers. The fact that the beef I raise is beef, not dairy, and is hormone and antibiotic free is a great selling point and an eye opener for some clients. I should say, since the price of stock I ship is so much higher these days I don't hold many steers back for sale beef. The biggest reason is I hate dealing with the stupidest and most unethical animal in nature, they would have two legs. But beef prices fall I may go back. Now with that being said if during the time of raising the steer I need to use an antibiotic I just don't use the selling point "the beef is antibiotic free", my beef is always hormone free, but i'mnot going to lose or make an animal suffer because I want it to be antibiotic free, so it's not part of "the sale pitch" and I would eat it too. One area I would change in Kathie's 101 class is we don't sell quarters, we sell half halves ..... I just bought a quarter and I want the right rear quarter. :D I'm curious to how many "farm raised beef" producers worm the butcher animal shortly before butcher and of course wait out (and if finished the beef) the slaughter restrictions ? Meaning how many worm the animal before slaughter? [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Coffee Shop
Butcher Beef 101
Top