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converting to a beef finishing farm??
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<blockquote data-quote="ddd75" data-source="post: 1479818" data-attributes="member: 23575"><p>i think the main thing is people don't want to fork over 1000+ bucks to buy some beef that potentially might taste like crap. the market is flooded with everyone promoting "GRASS FED BEEF - 5lbs of corn everyday" and they havea picture of some scrappy looking half jersey cow that looks like it might go for .20 cents / lb at the market. but YOU can have this amazing meat for only 3.00 / lb !!!!!! </p><p></p><p>a butcher here was running full page ads saying they had FARM FRESH BEEF (feedlot) for only 2.05 / lb hanging. I'm not sure how they are doing that but thats really cheap. I don't see the ads anymore so I don't even think they sold any even with that insanely low price.</p><p></p><p>I think selling individual cuts and possibly partnering with a few other people to provide more products for purchase in a single location is the key to getting and retaining customers.</p></blockquote><p></p>
[QUOTE="ddd75, post: 1479818, member: 23575"] i think the main thing is people don't want to fork over 1000+ bucks to buy some beef that potentially might taste like crap. the market is flooded with everyone promoting "GRASS FED BEEF - 5lbs of corn everyday" and they havea picture of some scrappy looking half jersey cow that looks like it might go for .20 cents / lb at the market. but YOU can have this amazing meat for only 3.00 / lb !!!!!! a butcher here was running full page ads saying they had FARM FRESH BEEF (feedlot) for only 2.05 / lb hanging. I'm not sure how they are doing that but thats really cheap. I don't see the ads anymore so I don't even think they sold any even with that insanely low price. I think selling individual cuts and possibly partnering with a few other people to provide more products for purchase in a single location is the key to getting and retaining customers. [/QUOTE]
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converting to a beef finishing farm??
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