Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Cattle Sales
Entering Meat Market vs Barn sales
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="james coffelt" data-source="post: 1295085" data-attributes="member: 23203"><p>IMHO, every portion of business that can be moved away from the commodity market, needs to be moved, especially at current pricing.</p><p></p><p>A well fleshed cull cow, sold by the piece, will bring 4k+, matching the mid to upper end, grocery store pricing.</p><p></p><p>A lot of our grass finished beef goes to retailers of grass finished beef, in which case, we don't deal with any end customers.</p><p></p><p>In New Zealand, everything is grass finished, all natural, etc., etc.,, and expensive. They are 10 years ahead.</p><p></p><p>I think there are going to be 2 worlds in the USA, those that want cheap, and those that want healthy and quality. There is no money in the first.</p><p></p><p>Over half the profit is made at the grocery level, the balance split between the rest of the chain. Become the meat grocery.</p><p></p><p>On a side note, we have a couple pens each, of layers and broilers. These are addons, and easy.</p><p></p><p>Of the products we work with, the most stunning difference in flavor are the broilers, next is grass finished hamburg, next is pork</p><p>(we buy the pork), next are eggs, and last are the beef cuts. The reason the beef is last, is, it seems to take a slightly different set of cooking skills.</p></blockquote><p></p>
[QUOTE="james coffelt, post: 1295085, member: 23203"] IMHO, every portion of business that can be moved away from the commodity market, needs to be moved, especially at current pricing. A well fleshed cull cow, sold by the piece, will bring 4k+, matching the mid to upper end, grocery store pricing. A lot of our grass finished beef goes to retailers of grass finished beef, in which case, we don't deal with any end customers. In New Zealand, everything is grass finished, all natural, etc., etc.,, and expensive. They are 10 years ahead. I think there are going to be 2 worlds in the USA, those that want cheap, and those that want healthy and quality. There is no money in the first. Over half the profit is made at the grocery level, the balance split between the rest of the chain. Become the meat grocery. On a side note, we have a couple pens each, of layers and broilers. These are addons, and easy. Of the products we work with, the most stunning difference in flavor are the broilers, next is grass finished hamburg, next is pork (we buy the pork), next are eggs, and last are the beef cuts. The reason the beef is last, is, it seems to take a slightly different set of cooking skills. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Cattle Sales
Entering Meat Market vs Barn sales
Top