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Details on how to implement a freezer beef program?
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<blockquote data-quote="MO_cows" data-source="post: 616994" data-attributes="member: 9169"><p>This is a great thread, lots to learn and think about. Thanks to everyone who has shared their information. Great suggestion about the credit card. Or a Paypal account might work, too. This is something that has been on my mind for the future, probably everyone has thought about it at some point. </p><p></p><p>The "grassfed" market seems to be building, apparently the lineolic acids and fats are healthier. This seems like an area where the individual producer could trump Corporate Ag and retain all the profits. We've already got the grass - they don't.</p><p></p><p>We butchered our first steer of our own this year, a Tarentaise. He was "grassfed" in that he was out on pasture his whole life with a daily offering of grain, a basic 12% sweet feed. Probably never ate more than 3 pounds of it a day. He was 18 mos. old, weighed 1060 live and yielded 625 pounds of meat (59%). The meat is lean, I would call it select grade. The flavor is excellent, tenderness is also good.</p></blockquote><p></p>
[QUOTE="MO_cows, post: 616994, member: 9169"] This is a great thread, lots to learn and think about. Thanks to everyone who has shared their information. Great suggestion about the credit card. Or a Paypal account might work, too. This is something that has been on my mind for the future, probably everyone has thought about it at some point. The "grassfed" market seems to be building, apparently the lineolic acids and fats are healthier. This seems like an area where the individual producer could trump Corporate Ag and retain all the profits. We've already got the grass - they don't. We butchered our first steer of our own this year, a Tarentaise. He was "grassfed" in that he was out on pasture his whole life with a daily offering of grain, a basic 12% sweet feed. Probably never ate more than 3 pounds of it a day. He was 18 mos. old, weighed 1060 live and yielded 625 pounds of meat (59%). The meat is lean, I would call it select grade. The flavor is excellent, tenderness is also good. [/QUOTE]
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Details on how to implement a freezer beef program?
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