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Producing the perfect steak
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<blockquote data-quote="OK Jeanne" data-source="post: 478742" data-attributes="member: 3333"><p>It is my understanding that lead-dog wants to direct</p><p>market beef to individual customers. IMO that calls</p><p>for different management and breed selection than someone</p><p>that is selling calves at the sale barn or even retaining</p><p>ownership to the packer.,,,especially if he wants to go</p><p>organic or grass-finished. The customer will want to know</p><p>if the steak is TENDER, not how much intramuscular fat</p><p>there would be in it. Of course, grade at the packer depends</p><p>entirely on the fat. It will only make a little difference</p><p>on your bottom line lead-dog whether the animal gains</p><p>2.5 or 2.75 lbs per day----but that difference would be a big</p><p>consideration of a producer of commodity beef with</p><p>giagantic numbers of animals. If your beef is tender,</p><p>flavorful and can be marketed as antibiotic and steroid</p><p>free, then you will have more customers than you can</p><p>handle IMO.</p></blockquote><p></p>
[QUOTE="OK Jeanne, post: 478742, member: 3333"] 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. [/QUOTE]
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