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Cow size as it relates to finished steer
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<blockquote data-quote="City Guy" data-source="post: 1364284" data-attributes="member: 25547"><p>More and more upscale restaurants these days are demanding more flavor and are contracting with local farmers to produce their products "the natural way". </p><p>The consumption of beef, per capita, is steadily dropping and you all have pointed out why. Beef, in general, is of poor quality and overpriced. The consumers don't care if cows go extinct, so long as they have some economical source of protein.</p><p>The meat packers, the butchers, and the truck drivers don't care so long as they have something to cut up, haul and sell. The feed lots have a lot to lose but could convert to feeding lambs, or hogs or ostriches. And ranchers could also change what they raise and sell. And it may come to that, unless we realize that cattle and other ruminants belong on the poor quality, steep slopes, hot, dry, cold, wet areas of the world, foraging on plants that nothing else will eat.Then and only then will beef stand a chance in the diets of the 22nd century. Either way, the beef industry as we know it today is doomed. The best way to adapt to change is to be the first to do it.</p></blockquote><p></p>
[QUOTE="City Guy, post: 1364284, member: 25547"] More and more upscale restaurants these days are demanding more flavor and are contracting with local farmers to produce their products "the natural way". The consumption of beef, per capita, is steadily dropping and you all have pointed out why. Beef, in general, is of poor quality and overpriced. The consumers don't care if cows go extinct, so long as they have some economical source of protein. The meat packers, the butchers, and the truck drivers don't care so long as they have something to cut up, haul and sell. The feed lots have a lot to lose but could convert to feeding lambs, or hogs or ostriches. And ranchers could also change what they raise and sell. And it may come to that, unless we realize that cattle and other ruminants belong on the poor quality, steep slopes, hot, dry, cold, wet areas of the world, foraging on plants that nothing else will eat.Then and only then will beef stand a chance in the diets of the 22nd century. Either way, the beef industry as we know it today is doomed. The best way to adapt to change is to be the first to do it. [/QUOTE]
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