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direct market grass finished beef
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<blockquote data-quote="EIEIO" data-source="post: 163538" data-attributes="member: 1947"><p>The last steer we put in the freezer was a bull up till about 20 months when I had him banded. Long story about why he got so old here on the farm without being butchered so I won't go into that except I did wait about 90 days after having him banded before having him butchered.</p><p></p><p>I "finished" him on grass and less than a pound of cracked corn a day. He tasted great. The guy that did our custom slaughter here on the farm said soon as he opened him up that he could tell it was a grass fed steer due I think to the minimal amount of fat on him as well as the color of the fat that he did have.</p><p></p><p>Regarding the talk of "hanging" and for how long you need to remember most processing places don't want to have your beef hanging up in their place for any longer than they have to. It may even cost more to have one hung for a long period of time. I really at the moment can't remember the difference but there are 2 types of hanging facilities. I think one is just cold and the other is like cold and dry (?) which is the one you want for a true "aged" beef. Our place did not have the later of the two but hung our last one for 2 weeks and he tasted great.</p><p></p><p>I now actually prefer the taste of grass over grain fed beef. However having said that I really think anything you raise is going to taste 100% better than what you buy at the store.</p><p></p><p>I'd really love to find a niche market for grass fed beef but due to the fact our closest "city" is over 1.5 hours away it's just not possible so your location may dictate how you sell. </p><p></p><p>Everyone around here either raises or knows someone that has cattle so the market around here would just not be there for me.</p><p></p><p>My cousin (who has big bucks) bought a farm near KC and is doing real well with his "hobby" of ranching/farming by selling in that area.</p><p></p><p>Good luck with whatever you decide to do.</p><p></p><p>J</p></blockquote><p></p>
[QUOTE="EIEIO, post: 163538, member: 1947"] The last steer we put in the freezer was a bull up till about 20 months when I had him banded. Long story about why he got so old here on the farm without being butchered so I won't go into that except I did wait about 90 days after having him banded before having him butchered. I "finished" him on grass and less than a pound of cracked corn a day. He tasted great. The guy that did our custom slaughter here on the farm said soon as he opened him up that he could tell it was a grass fed steer due I think to the minimal amount of fat on him as well as the color of the fat that he did have. Regarding the talk of "hanging" and for how long you need to remember most processing places don't want to have your beef hanging up in their place for any longer than they have to. It may even cost more to have one hung for a long period of time. I really at the moment can't remember the difference but there are 2 types of hanging facilities. I think one is just cold and the other is like cold and dry (?) which is the one you want for a true "aged" beef. Our place did not have the later of the two but hung our last one for 2 weeks and he tasted great. I now actually prefer the taste of grass over grain fed beef. However having said that I really think anything you raise is going to taste 100% better than what you buy at the store. I'd really love to find a niche market for grass fed beef but due to the fact our closest "city" is over 1.5 hours away it's just not possible so your location may dictate how you sell. Everyone around here either raises or knows someone that has cattle so the market around here would just not be there for me. My cousin (who has big bucks) bought a farm near KC and is doing real well with his "hobby" of ranching/farming by selling in that area. Good luck with whatever you decide to do. J [/QUOTE]
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