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<blockquote data-quote="WalnutCrest" data-source="post: 1389112" data-attributes="member: 21715"><p>The "really good dining experience" premium is based on lots of things, including the overall dining experience of our beef buyers. This is not a comment only related to what I do ... anyone selling beef directly to the consumer must have repeat buyers and word-of-mouth advertising, or it won't really work. To get both, people need to like what they eat. If they have a bad experience, they'll go somewhere else. If they have a great experience, many will pay good prices for something they know they'll like.</p><p></p><p>I don't determine shear force on every animal, except with the use of customer incisors and their feedback. Consistent comments back about an animal sired by Bull X, Y or Z (or out of cow family A, B or C) will give us insight into which animals create better dining experiences for our beef buying clients, and we use that information when making breeding decisions (AI, ET, live cover).</p><p></p><p>While it takes time to get this information, it's not exactly rocket surgery. And while it isn't exactly according to the "Gospel of EPD-focused decision making" it isn't like it's counter-intuitive either.</p><p></p><p>PS -- Sorry if I offended by editing and calling it 'fixing'. It's a common practice at another MB I'm a member of. Any offence given wasn't intended.</p></blockquote><p></p>
[QUOTE="WalnutCrest, post: 1389112, member: 21715"] The "really good dining experience" premium is based on lots of things, including the overall dining experience of our beef buyers. This is not a comment only related to what I do ... anyone selling beef directly to the consumer must have repeat buyers and word-of-mouth advertising, or it won't really work. To get both, people need to like what they eat. If they have a bad experience, they'll go somewhere else. If they have a great experience, many will pay good prices for something they know they'll like. I don't determine shear force on every animal, except with the use of customer incisors and their feedback. Consistent comments back about an animal sired by Bull X, Y or Z (or out of cow family A, B or C) will give us insight into which animals create better dining experiences for our beef buying clients, and we use that information when making breeding decisions (AI, ET, live cover). While it takes time to get this information, it's not exactly rocket surgery. And while it isn't exactly according to the "Gospel of EPD-focused decision making" it isn't like it's counter-intuitive either. PS -- Sorry if I offended by editing and calling it 'fixing'. It's a common practice at another MB I'm a member of. Any offence given wasn't intended. [/QUOTE]
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