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<blockquote data-quote="edrsimms" data-source="post: 691324" data-attributes="member: 10970"><p>This is an interesting post that I felt the need to respond to. Diesel, it is a "Specialty Market" or Gourmet if you want to call it that. What you are dealing with as I just said in an earlier post is a much more interested general public of not only what they are eating, but how the product they are buying was produced. When they read the research on grassfed beef vs grainfed beef they want the grassfed product over the grain fed---period and they are then willing to pay more for it.</p><p></p><p>Instead of the $3/lb wouldn't you rather be getting $10? I guess there could possibly be some people out there that would rather only make 3, but I don't know any around me at least. </p><p></p><p>Another very important factoid you grain fed enthusiasts have grossly overlooked is processing. The Machine (what I affectionally call the Packers e.g. IBP, Cargill. Smithfield, Swift, National Beef) Wet Age your/their beef, which is basically kill, hang 7-10 days, box in vapor-locked bags and shipped to your grocery (supposedly to finish aging in a reefer truck on the way to your local IGA or Piggly Wiggly). </p><p></p><p><strong>Smaller Grass fed operations can do it differently because we dont have the volume IBP does--thank God and dont need the entire nation of beef consumers to make a living. Dry Aging the traditional way is better period. I wont go into all of it here but you can Google It if you wish.</strong></p><p><strong>Anyway the Dry-Aged product is better, ask your grandfather! And adding that it is a grass fed product it is far better taste wise than what the machine tags and bags daily.</strong></p><p>I guess the real question is why are you against a few individuals wantng to provide a better healthier product for a decent price as I dont see that 10 dollars a lb+ is asking too much for the gift of Health and well-being---do you?</p></blockquote><p></p>
[QUOTE="edrsimms, post: 691324, member: 10970"] This is an interesting post that I felt the need to respond to. Diesel, it is a "Specialty Market" or Gourmet if you want to call it that. What you are dealing with as I just said in an earlier post is a much more interested general public of not only what they are eating, but how the product they are buying was produced. When they read the research on grassfed beef vs grainfed beef they want the grassfed product over the grain fed---period and they are then willing to pay more for it. Instead of the $3/lb wouldn't you rather be getting $10? I guess there could possibly be some people out there that would rather only make 3, but I don't know any around me at least. Another very important factoid you grain fed enthusiasts have grossly overlooked is processing. The Machine (what I affectionally call the Packers e.g. IBP, Cargill. Smithfield, Swift, National Beef) Wet Age your/their beef, which is basically kill, hang 7-10 days, box in vapor-locked bags and shipped to your grocery (supposedly to finish aging in a reefer truck on the way to your local IGA or Piggly Wiggly). [b]Smaller Grass fed operations can do it differently because we dont have the volume IBP does--thank God and dont need the entire nation of beef consumers to make a living. Dry Aging the traditional way is better period. I wont go into all of it here but you can Google It if you wish. Anyway the Dry-Aged product is better, ask your grandfather! And adding that it is a grass fed product it is far better taste wise than what the machine tags and bags daily.[/b] I guess the real question is why are you against a few individuals wantng to provide a better healthier product for a decent price as I dont see that 10 dollars a lb+ is asking too much for the gift of Health and well-being---do you? [/QUOTE]
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