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Just Say No To $1 Cheeseburgers
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<blockquote data-quote="Redhides" data-source="post: 1033340" data-attributes="member: 20308"><p>A couple observations:</p><p></p><p>Grassfed beef or more appropriately termed, Grass "Finished" beef (because that's the differentiator and process you're substituting for) is a desirable option and a direction over the long haul. The critical point is that it is a long term process. That doesn't mean we are equipped to or should we go overboard and try to convert the entire industry over night. It won't and can't happen. There is a reason that the cow/calf - stocker - feeder - packer dynamic evolved. It's the most efficient manner to produce beef and has allowed for a much greater market for this premium product. The grass finishers and weaned calf sellers should applaud and laud one another and avoid an acrimonious relationship. It's good for the industry for there to be choice and a more developed market as it provides a price floor for both products. </p><p></p><p>I have raised and sold many grass finished steers and it has been some of the best and worst meat I've ever had. If you're not putting a minimum of 3 pounds per day on that animal, it's not grass finished, it's really just grain free beef. And some people aren't set up for it. As a basis you really need a mob/high density rotational system that takes advantage of winter grazing, summer annuals, and pastures full of a dozen or more grasses, legumes, and forbs. They shouldn't be walking far to have all they want <strong><u>AND NEED </u></strong>to marble out. Further there are certain breeds that seem to do better on an all grass diet, and they are almost all British Isles cattle. There are some exceptions. There are a lot of people selling "grass fed" beef that are basically marketing and unfinished product akin to glorified goat meat. And it's understandable that many have an experiences that the meat is tough and has a gamey taste. There are very few genetic sources that still have cattle that can hack it on and all grass diet.</p></blockquote><p></p>
[QUOTE="Redhides, post: 1033340, member: 20308"] A couple observations: Grassfed beef or more appropriately termed, Grass "Finished" beef (because that's the differentiator and process you're substituting for) is a desirable option and a direction over the long haul. The critical point is that it is a long term process. That doesn't mean we are equipped to or should we go overboard and try to convert the entire industry over night. It won't and can't happen. There is a reason that the cow/calf - stocker - feeder - packer dynamic evolved. It's the most efficient manner to produce beef and has allowed for a much greater market for this premium product. The grass finishers and weaned calf sellers should applaud and laud one another and avoid an acrimonious relationship. It's good for the industry for there to be choice and a more developed market as it provides a price floor for both products. I have raised and sold many grass finished steers and it has been some of the best and worst meat I've ever had. If you're not putting a minimum of 3 pounds per day on that animal, it's not grass finished, it's really just grain free beef. And some people aren't set up for it. As a basis you really need a mob/high density rotational system that takes advantage of winter grazing, summer annuals, and pastures full of a dozen or more grasses, legumes, and forbs. They shouldn't be walking far to have all they want [b][u]AND NEED [/u][/b]to marble out. Further there are certain breeds that seem to do better on an all grass diet, and they are almost all British Isles cattle. There are some exceptions. There are a lot of people selling "grass fed" beef that are basically marketing and unfinished product akin to glorified goat meat. And it's understandable that many have an experiences that the meat is tough and has a gamey taste. There are very few genetic sources that still have cattle that can hack it on and all grass diet. [/QUOTE]
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