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Dry aging question
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<blockquote data-quote="3waycross" data-source="post: 469051" data-attributes="member: 6713"><p>I sell directly to restuarants. Where the consumer is more quality oriented than at retail. Sound a little wierd, try looking at it this way. When Suzie average goes to the store grocery shopping she is trying to feed the family and still be able to pay the heat bill, so she is willing to trade off a little quality for price. When Suzie and Billy average go out to dinner and have a steak they usually treat it like, or it actually is a special ocassion and they want something better. That's the meat I sell. Keep in mind when was the last time you heard someone say, lets go to ABC Steakhouse for dinner, their steaks are tasteless , tough , and overcooked, but thet're really cheap.</p><p>That's the end of the cattle business I deal with every day. </p><p></p><p>My live cows are just an attempt to stay grounded in my roots, I'm not a large producer like a lot of people here, but it never hurts to know your audience and what they want.</p><p></p><p>As far as marketing goes, if CAB or the others didn't deliver at least some or most of what they promise they would be gone by now. People EAT with their eyes and their minds long before it ever hits their taste buds</p><p></p><p>Sorry about being defensive, but being called a CHICKEN peddler on a cattle forum is pretty darned low, ain't it.</p></blockquote><p></p>
[QUOTE="3waycross, post: 469051, member: 6713"] I sell directly to restuarants. Where the consumer is more quality oriented than at retail. Sound a little wierd, try looking at it this way. When Suzie average goes to the store grocery shopping she is trying to feed the family and still be able to pay the heat bill, so she is willing to trade off a little quality for price. When Suzie and Billy average go out to dinner and have a steak they usually treat it like, or it actually is a special ocassion and they want something better. That's the meat I sell. Keep in mind when was the last time you heard someone say, lets go to ABC Steakhouse for dinner, their steaks are tasteless , tough , and overcooked, but thet're really cheap. That's the end of the cattle business I deal with every day. My live cows are just an attempt to stay grounded in my roots, I'm not a large producer like a lot of people here, but it never hurts to know your audience and what they want. As far as marketing goes, if CAB or the others didn't deliver at least some or most of what they promise they would be gone by now. People EAT with their eyes and their minds long before it ever hits their taste buds Sorry about being defensive, but being called a CHICKEN peddler on a cattle forum is pretty darned low, ain't it. [/QUOTE]
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