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Grass finishing.
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<blockquote data-quote="Susie David" data-source="post: 670911" data-attributes="member: 1744"><p>We have been selling our "grass finished" beef to a select market for a few years now and haven't grain finished one in six years. The key to getting the animal to slaughter weight is the quality of the feed that you put in front of them. Ours are on pasture now with all the grass and knapp weed that they can eat. We also have a friend that has a hydroponic greenhouse so we get all the over production all year long and feed good alfalfa all year. Our fall steers will be getting a suppliment of oat hay when it comes in, could be just me but it seems to add a nice flavor to the beef and the steers love the stuff.</p><p>IMF is developed over the life of the animal, stuffing it with grain during the last few months puts on pounds but in my opinion, most of that ends up the the rendering barrel.</p><p>Customer education is key in selling to your "niche" market...for us it is.... We won't sell you grass finished beef unless you try some and know that it is 1. leaner 2. has a beef aroma 3. deepr red in color 4. the fat is yellow or cream colored from tyhe beta carotine in the animals diet 5. has a more pronounced beef flavor. These things you don't find in boxed beef from the super market.</p><p>We are often asked why our beef is better than what Costco sells, we simply tell the folks that we can do something that the stores can't....show them the steer's great-grand-mother.</p><p>After awhile you just seem to know when the individual animal is "ready" or one may just need to move on...we just processed a nice Lim cross steer that could have hung around till fall but learned how to squeeze through a four wire fence...still a 1100# animal.</p><p>And that's my two bits worth... asked for or not.</p><p>Dave Mc</p></blockquote><p></p>
[QUOTE="Susie David, post: 670911, member: 1744"] We have been selling our "grass finished" beef to a select market for a few years now and haven't grain finished one in six years. The key to getting the animal to slaughter weight is the quality of the feed that you put in front of them. Ours are on pasture now with all the grass and knapp weed that they can eat. We also have a friend that has a hydroponic greenhouse so we get all the over production all year long and feed good alfalfa all year. Our fall steers will be getting a suppliment of oat hay when it comes in, could be just me but it seems to add a nice flavor to the beef and the steers love the stuff. IMF is developed over the life of the animal, stuffing it with grain during the last few months puts on pounds but in my opinion, most of that ends up the the rendering barrel. Customer education is key in selling to your "niche" market...for us it is.... We won't sell you grass finished beef unless you try some and know that it is 1. leaner 2. has a beef aroma 3. deepr red in color 4. the fat is yellow or cream colored from tyhe beta carotine in the animals diet 5. has a more pronounced beef flavor. These things you don't find in boxed beef from the super market. We are often asked why our beef is better than what Costco sells, we simply tell the folks that we can do something that the stores can't....show them the steer's great-grand-mother. After awhile you just seem to know when the individual animal is "ready" or one may just need to move on...we just processed a nice Lim cross steer that could have hung around till fall but learned how to squeeze through a four wire fence...still a 1100# animal. And that's my two bits worth... asked for or not. Dave Mc [/QUOTE]
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