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Entering Meat Market vs Barn sales
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<blockquote data-quote="HDRider" data-source="post: 1295087" data-attributes="member: 17025"><p>Sky,</p><p>I have looked at this a lot. The biggest issue I see is the availability of USDA processing facilities. That can be a show stopper if the nearest one is not near. The other show stopper with them is if they are close but expensive because the demand is high. If you over come those things then you are very lucky. You can sell this beef by the piece.</p><p></p><p>Next are state inspected processing facilities. Not all states have them. Arkansas does not. I do not know about Virginia. You can only sell by the piece in-state if you use a state inspected. That might not be a problem with you.</p><p></p><p>Next are the processing facilities that only process the owner's animals. This is what they do around here. You sell the beef on the hoof to the buyer and maybe deliver it to the processor. You are done. The problem here with this is, it limits you to folks that only want a whole, or maybe someone that arranged to split with someone else. This does limit your customer base.</p><p></p><p>Next is quality and flavor. Have you ate your own beef? How did it compare to what you really like? Was it marbled? Did it taste good? How much did it cost you to finish it? Knowing all that helps you sell. If you sell bad beef word gets around and you get no repeat customers and your reputation is sunk.</p><p></p><p>Grain Fed or Grass. Volumes have been written on here and there is no shortage of material on this subject. Just know, getting good finish and flavor with grass is hard. You already know to finish on grain can be expensive.</p><p></p><p>Good luck my friend and let us know how things are going with it.</p><p></p><p>If I was granted three wishes, I might use one to have this setup. <a href="http://www.whiteoakpastures.com/" target="_blank">http://www.whiteoakpastures.com/</a></p></blockquote><p></p>
[QUOTE="HDRider, post: 1295087, member: 17025"] Sky, I have looked at this a lot. The biggest issue I see is the availability of USDA processing facilities. That can be a show stopper if the nearest one is not near. The other show stopper with them is if they are close but expensive because the demand is high. If you over come those things then you are very lucky. You can sell this beef by the piece. Next are state inspected processing facilities. Not all states have them. Arkansas does not. I do not know about Virginia. You can only sell by the piece in-state if you use a state inspected. That might not be a problem with you. Next are the processing facilities that only process the owner's animals. This is what they do around here. You sell the beef on the hoof to the buyer and maybe deliver it to the processor. You are done. The problem here with this is, it limits you to folks that only want a whole, or maybe someone that arranged to split with someone else. This does limit your customer base. Next is quality and flavor. Have you ate your own beef? How did it compare to what you really like? Was it marbled? Did it taste good? How much did it cost you to finish it? Knowing all that helps you sell. If you sell bad beef word gets around and you get no repeat customers and your reputation is sunk. Grain Fed or Grass. Volumes have been written on here and there is no shortage of material on this subject. Just know, getting good finish and flavor with grass is hard. You already know to finish on grain can be expensive. Good luck my friend and let us know how things are going with it. If I was granted three wishes, I might use one to have this setup. [url=http://www.whiteoakpastures.com/]http://www.whiteoakpastures.com/[/url] [/QUOTE]
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