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favorite beef
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<blockquote data-quote="kscowboy" data-source="post: 575038" data-attributes="member: 6726"><p>try it before you sell it is critical advice. You'll know how your steaks are coming in which is going to be the measure for most customers. I raise both angus and holsteins for butcher beef and the meat quality is fabulous off of both but... I always tell the holstein buyers that your steaks are going to be smaller due to the breed and honestly most of them say thats fine. The one issue that I have learned in just the two years we have been doing this is when doing your cutting cards for the butchers alot of folks choose 3/4 inch steaks and smaller roasts due to family size , I will always try to get them into an 1 1/4 cut steak and big roasts , they cook a lot better ! A lot of them also don't know how to cook many of the cuts and if you can provide simple suggestions they seem to enjoy the beef order alot more and then ya have em hooked !</p><p>Lastly get references on your butcher , make sure they treat your customers well , make sure you get a two week hang time , we have one here that pops em out in 7 days . Don't wait till the last minute to schedule your butcher times , around here I have to call at least three months out to get spring butcher dates and if you have to cancel one out give the butcher advance notice. And make your pricing simple to understand and always get some dough up front , the ones that don't want to do that will screw you.</p></blockquote><p></p>
[QUOTE="kscowboy, post: 575038, member: 6726"] try it before you sell it is critical advice. You'll know how your steaks are coming in which is going to be the measure for most customers. I raise both angus and holsteins for butcher beef and the meat quality is fabulous off of both but... I always tell the holstein buyers that your steaks are going to be smaller due to the breed and honestly most of them say thats fine. The one issue that I have learned in just the two years we have been doing this is when doing your cutting cards for the butchers alot of folks choose 3/4 inch steaks and smaller roasts due to family size , I will always try to get them into an 1 1/4 cut steak and big roasts , they cook a lot better ! A lot of them also don't know how to cook many of the cuts and if you can provide simple suggestions they seem to enjoy the beef order alot more and then ya have em hooked ! Lastly get references on your butcher , make sure they treat your customers well , make sure you get a two week hang time , we have one here that pops em out in 7 days . Don't wait till the last minute to schedule your butcher times , around here I have to call at least three months out to get spring butcher dates and if you have to cancel one out give the butcher advance notice. And make your pricing simple to understand and always get some dough up front , the ones that don't want to do that will screw you. [/QUOTE]
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