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Entering Meat Market vs Barn sales
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<blockquote data-quote="Kathie in Thorp" data-source="post: 1295405" data-attributes="member: 16769"><p>Sky, I posted on Allen's post about butcher beef a few days ago, and don't have much to add to that EXCEPT (of course, always an EXCEPT) . . . I haven't had much luck w/ Craigs for butcher beef. We started with a couple head and worked w/ friends and co-workers, and it mostly grew from there on local farm pages on FB. Most of our folks are repeat customers. I got a new one the other day after a cancellation via job loss -- he'd seen our posts for beef for a couple years on one of those FB pages and said he'd been waiting for an opportunity to buy from us as he'd only heard good things: "I'm not worried about you!" We are east of the mountains from Seattle, and are not working w/ the yuppie types, but there is a strong market here for locally raised food. And our regulars come back because they know exactly what and how we do. We take nothing to a sale; buy nothing from a sale. We do 4 or 5 steers a year; sometimes a burger cow. If the steer isn't born here, it comes from a local producer at about 6 mos. old and we raise it up. The occasional burger cow is one that isn't doing her job, but she's been here for more than a reasonable period of time. Good luck on your endeavor. We could not sell our white cattle at market for what we get doing butcher beef.</p></blockquote><p></p>
[QUOTE="Kathie in Thorp, post: 1295405, member: 16769"] Sky, I posted on Allen's post about butcher beef a few days ago, and don't have much to add to that EXCEPT (of course, always an EXCEPT) . . . I haven't had much luck w/ Craigs for butcher beef. We started with a couple head and worked w/ friends and co-workers, and it mostly grew from there on local farm pages on FB. Most of our folks are repeat customers. I got a new one the other day after a cancellation via job loss -- he'd seen our posts for beef for a couple years on one of those FB pages and said he'd been waiting for an opportunity to buy from us as he'd only heard good things: "I'm not worried about you!" We are east of the mountains from Seattle, and are not working w/ the yuppie types, but there is a strong market here for locally raised food. And our regulars come back because they know exactly what and how we do. We take nothing to a sale; buy nothing from a sale. We do 4 or 5 steers a year; sometimes a burger cow. If the steer isn't born here, it comes from a local producer at about 6 mos. old and we raise it up. The occasional burger cow is one that isn't doing her job, but she's been here for more than a reasonable period of time. Good luck on your endeavor. We could not sell our white cattle at market for what we get doing butcher beef. [/QUOTE]
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