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Cattle Boards
Beef Butchering
Ideal Cow Condition for all ground beef.
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<blockquote data-quote="Peace" data-source="post: 1790072" data-attributes="member: 41443"><p>I'm sure it does, but now it's no longer 100% grass fed either. </p><p></p><p>To me it's all about personal preference and who are you trying to cater to or what niche are you trying to fill. If your market is asking for and not getting 100% grass fed, then there's a niche to be filled. If your market wants locally raised beef and is willing to pay for it, that's also a niche. If they just want cheap beef and don't care from where or what, I'm pretty sure the grocery store is filling that market and there is no reason to try to compete with them, (unless of course you're either nuts or like losing money) it's a totally different customer.</p></blockquote><p></p>
[QUOTE="Peace, post: 1790072, member: 41443"] I'm sure it does, but now it's no longer 100% grass fed either. To me it's all about personal preference and who are you trying to cater to or what niche are you trying to fill. If your market is asking for and not getting 100% grass fed, then there's a niche to be filled. If your market wants locally raised beef and is willing to pay for it, that's also a niche. If they just want cheap beef and don't care from where or what, I'm pretty sure the grocery store is filling that market and there is no reason to try to compete with them, (unless of course you're either nuts or like losing money) it's a totally different customer. [/QUOTE]
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Ideal Cow Condition for all ground beef.
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