It is my understanding that lead-dog wants to direct
market beef to individual customers. IMO that calls
for different management and breed selection than someone
that is selling calves at the sale barn or even retaining
ownership to the packer.,,,especially if he wants to go
organic or grass-finished. The customer will want to know
if the steak is TENDER, not how much intramuscular fat
there would be in it. Of course, grade at the packer depends
entirely on the fat. It will only make a little difference
on your bottom line lead-dog whether the animal gains
2.5 or 2.75 lbs per day----but that difference would be a big
consideration of a producer of commodity beef with
giagantic numbers of animals. If your beef is tender,
flavorful and can be marketed as antibiotic and steroid
free, then you will have more customers than you can
handle IMO.