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<blockquote data-quote="CattleMan1920" data-source="post: 1589553" data-attributes="member: 37967"><p>To the grass fed producers:</p><p></p><p>I would like to clear the air and clarify some of my comments</p><p></p><p>While many are quick to say that I denigrate their herd or that I am a despicable human being, let's quickly focus on all the nasty comments on my cattle. Jeanne has said repeatedly that they are morbidly obese, this comment can cause damage, and lead someone who has not seen my herd in person to form a negative opinion. Both BR and TT recently saw the herd in person, and they went away with the knowledge and proof that they are just big, deep bodied cows, not lard tubs as Ebenezer has described them.</p><p></p><p>While I understand that there are grass fed producers who are paying attention to carcass quality, the majority are not, and they are jumping on the grass-fed craze just like a producer that has a black-hided animal calls it "Purebred Angus". The majority of grass-fed beef that I have tried has been inferior to grain finished. I am using Laura's lean beef and Whole Foods as comparisons, if you guys have something that they don't, I would love to see some photos, they are two major players grass fed.</p><p></p><p>The producers that I have seen in my area that are going the "grass fed" route are buying up 3 weights at the yards, putting them out in a field with little to no vaccine, mineral, or much of anything other than grass, weeds, and water, and hoping they hit 5 weights at some point at which they try to resell them for a small profit. The herds are typically every color in the rainbow, hence my calico comment and Heinz 57. Even the folks at the feed mill call their own herds "Rainbow cows". There is absolutely no forethought put into what they are doing, or the carcass quality, or anything, other than keeping them alive long enough and putting weight on them in order to get them to the next destination. Grass fed for many producers means one thing, and lets call it for what it really is, ZERO inputs! When you don't have to do anything but put cattle on grass and collect them a few months later, that is highly appealing to many people in the business, but that process does not exactly produce the steak I posted above.</p><p></p><p>This method of finishing out steers is in stark contrast to how professional feedlots in Nebraska and other areas in the midwest approach the process. There is a cattleman in my area that sells beef from a refrigerated truck, he produces the beef himself, and I'm sure a lot of hard work goes into everything. BUT, a restaurant like Peter Luger's in NY or Morton's, Smith and Wollensky, etc would be out of business if they put one of his steaks in front of a discerning customer. That's a fact.</p><p></p><p>If you are like some of the locals around me, then yes, I might have offended you, but if not, there isn't anything to get upset about, do your thing, do it well, and prosper. Not everyone wants a grass-fed steak, not everyone wants a grain finished steak. We can agree upon that. The grass-fed market is not going away, it's a real thing from a demand standpoint, but if I were a grass fed producer, I would be watching Impossible Meats VERY CLOSELY, because the "health conscious crowd is highly fickle and could switch out of "healthy meat" to "alternative meat" in a heartbeat. Not so much with the grain fed crowd that would never touch alternative meat even if they were starving.</p></blockquote><p></p>
[QUOTE="CattleMan1920, post: 1589553, member: 37967"] To the grass fed producers: I would like to clear the air and clarify some of my comments While many are quick to say that I denigrate their herd or that I am a despicable human being, let's quickly focus on all the nasty comments on my cattle. Jeanne has said repeatedly that they are morbidly obese, this comment can cause damage, and lead someone who has not seen my herd in person to form a negative opinion. Both BR and TT recently saw the herd in person, and they went away with the knowledge and proof that they are just big, deep bodied cows, not lard tubs as Ebenezer has described them. While I understand that there are grass fed producers who are paying attention to carcass quality, the majority are not, and they are jumping on the grass-fed craze just like a producer that has a black-hided animal calls it "Purebred Angus". The majority of grass-fed beef that I have tried has been inferior to grain finished. I am using Laura's lean beef and Whole Foods as comparisons, if you guys have something that they don't, I would love to see some photos, they are two major players grass fed. The producers that I have seen in my area that are going the "grass fed" route are buying up 3 weights at the yards, putting them out in a field with little to no vaccine, mineral, or much of anything other than grass, weeds, and water, and hoping they hit 5 weights at some point at which they try to resell them for a small profit. The herds are typically every color in the rainbow, hence my calico comment and Heinz 57. Even the folks at the feed mill call their own herds "Rainbow cows". There is absolutely no forethought put into what they are doing, or the carcass quality, or anything, other than keeping them alive long enough and putting weight on them in order to get them to the next destination. Grass fed for many producers means one thing, and lets call it for what it really is, ZERO inputs! When you don't have to do anything but put cattle on grass and collect them a few months later, that is highly appealing to many people in the business, but that process does not exactly produce the steak I posted above. This method of finishing out steers is in stark contrast to how professional feedlots in Nebraska and other areas in the midwest approach the process. There is a cattleman in my area that sells beef from a refrigerated truck, he produces the beef himself, and I'm sure a lot of hard work goes into everything. BUT, a restaurant like Peter Luger's in NY or Morton's, Smith and Wollensky, etc would be out of business if they put one of his steaks in front of a discerning customer. That's a fact. If you are like some of the locals around me, then yes, I might have offended you, but if not, there isn't anything to get upset about, do your thing, do it well, and prosper. Not everyone wants a grass-fed steak, not everyone wants a grain finished steak. We can agree upon that. The grass-fed market is not going away, it's a real thing from a demand standpoint, but if I were a grass fed producer, I would be watching Impossible Meats VERY CLOSELY, because the "health conscious crowd is highly fickle and could switch out of "healthy meat" to "alternative meat" in a heartbeat. Not so much with the grain fed crowd that would never touch alternative meat even if they were starving. [/QUOTE]
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