dcara":c63hitq9 said:I may be wrong, but I think USDA inspection is only required if your meat crosses state lines after processing.
i think if you sell the meat processed, it has to be usda inspected.
dcara":c63hitq9 said:I may be wrong, but I think USDA inspection is only required if your meat crosses state lines after processing.
3waycross":3v5h9d9k said:Aero; I read a lot of info here and try to respect the knowledge of people that know more than I do about the production end of the cattle business. One thing I don't do is call people names because I don't agree with them. So if callling me a "poultry salesman " makes you feel better, have at it, but if you are going to take me on regarding what happens to it after it becomes MEAT, bring your lunch.
3waycross":1nje7b8n said:If I had said Hide color as a primary consideration you would be correct.
That's not what I said.
Therefore MARKETING , is incorrect.
3waycross":1kndddtk said:Maybe what you should do is start a new Beef program.
Grassfed only
No Roll only.
Hung in the barn until it Rots.
Maybe the MARKETING slogan could be. "We know it's tough,we know it's dry, we know it tastes like venison, but if you don't like it we will sure send you some more". Or " Shoeleather , It's what's for dinner."
Aero":cc06bfg2 said:3waycross":cc06bfg2 said:Aero; I read a lot of info here and try to respect the knowledge of people that know more than I do about the production end of the cattle business. One thing I don't do is call people names because I don't agree with them. So if callling me a "poultry salesman " makes you feel better, have at it, but if you are going to take me on regarding what happens to it after it becomes MEAT, bring your lunch.
apparently you have let this thread get you worked up a little. i didnt mean anything bad by it; i just meant that you dont sell to consumers, you sell in mass quantites to other resellers (chickens = mass production). my other meaning is that to you, having a consistent product is probably more important than having the very best tasting product. [chicken = consistent taste, texture, etc (though boring to me)].
dont let this place get the best of you, it's just a discussion; not a battle (though i too get wrapped up in it from time to time ;-) )
Aero":2mcme93a said:3waycross":2mcme93a said:Maybe what you should do is start a new Beef program.
Grassfed only
No Roll only.
Hung in the barn until it Rots.
Maybe the MARKETING slogan could be. "We know it's tough,we know it's dry, we know it tastes like venison, but if you don't like it we will sure send you some more". Or " Shoeleather , It's what's for dinner."
well, that's in it's infancy, but i havent considered any of those slogans. if i use them, i will send you a royaly check.
speaking of grass-fed, have you seen any research (independent) on consumer acceptance of alternate finishing in any large steak houses?
just remember that because people dont do it the way you do does not mean they are wrong; it means they do it differently (and usually for a reason).