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make hamburger with unbred cows
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<blockquote data-quote="SRBeef" data-source="post: 604258" data-attributes="member: 7509"><p>Yes some folks will buy ground beef from you because it is "cheaper" than WalMart. </p><p></p><p>I find most of my customers are buying beef from me mostly because they know where their beef is coming from and what its been fed.</p><p></p><p>Look at the news report over the past weekend from Ireland that Irish pork containing 200 times the allowable level of dioxins has been shipped to 25 countries. Dioxins are bad stuff. Now the powers that be are into a discussion of how much Dioxin in your food is "really" too much. To me ANY dioxin in my family's food is too much...</p><p></p><p>You have to feel for many of the farmers who unknowingly fed the hogs feed containing oil with dioxin but are now left bearing the consequences. </p><p></p><p>Look at the Chinese milk with melamine added that has caused problems in infants....</p><p></p><p>So there is more than just price of your beef involved. Many people want to know they are buying food for their family that does not have dioxins, melamine or whatever in it. I would sell with an emphasis on quality not price.</p><p></p><p>We butchered and older cow with attitude problems last spring for hamburger only. She was not real skinny but the meat was almost too lean for most tastes. It could be cooked slowly but most people want to cook the way they usually do.</p><p></p><p>I would tell your processor that you want to end up with about 90% lean hamburger. He will adjust it to whatever level you want. When it gets above 90% (= less than 10% fat) many customers will say it is too dry when they cook it the way they do the Wal Mart, usually 70%-75% on the cheaper packages, hamburger. Good luck.</p></blockquote><p></p>
[QUOTE="SRBeef, post: 604258, member: 7509"] Yes some folks will buy ground beef from you because it is "cheaper" than WalMart. I find most of my customers are buying beef from me mostly because they know where their beef is coming from and what its been fed. Look at the news report over the past weekend from Ireland that Irish pork containing 200 times the allowable level of dioxins has been shipped to 25 countries. Dioxins are bad stuff. Now the powers that be are into a discussion of how much Dioxin in your food is "really" too much. To me ANY dioxin in my family's food is too much... You have to feel for many of the farmers who unknowingly fed the hogs feed containing oil with dioxin but are now left bearing the consequences. Look at the Chinese milk with melamine added that has caused problems in infants.... So there is more than just price of your beef involved. Many people want to know they are buying food for their family that does not have dioxins, melamine or whatever in it. I would sell with an emphasis on quality not price. We butchered and older cow with attitude problems last spring for hamburger only. She was not real skinny but the meat was almost too lean for most tastes. It could be cooked slowly but most people want to cook the way they usually do. I would tell your processor that you want to end up with about 90% lean hamburger. He will adjust it to whatever level you want. When it gets above 90% (= less than 10% fat) many customers will say it is too dry when they cook it the way they do the Wal Mart, usually 70%-75% on the cheaper packages, hamburger. Good luck. [/QUOTE]
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make hamburger with unbred cows
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