:Thanks for the input, Alison. I've just been running this over and just can't see how I, at least, could expect to be profitable with the extra expenses and lower numbers. I don't see a demand for grass fed beef here; we're a couple of hours from a large town, so I wouldn't expect to get "city folks." Where are you finding your customers? Are you selling whole sides of beef or cuts? Thanks....<p>: Yes, you will need to cut back on numbers. You will also need more stored forage, and good quality stored forage for those calves in the winter, and the quality of forage the second summer needs to be really good also, if you are going to 'finish' on it.You also may be running more than one herd, especially if you are 'finishing' heifers. Which means more management, especially for rotational grazing. Finally, you need to have the genetics for grass finishing. Not all animals will do well managed this way, so you will either be breeding animals yourself toward the goal, or buying from other grazing operations. One last thing, to get the highest dollar, you will really need to direct market that beef, especially on that small a scale, and that is another whole set of skills.<p>: We are doing it with Murray Greys, organic as well as grass finished, and are very impressed with the results, but as with all niche markets, it takes time and management.<p>: Take a look at our girls on cereal rye last winter, after a bad summer drought<p>: Alison<p>