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Selling packaged beef straight off the farm
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<blockquote data-quote="SRBeef" data-source="post: 683980" data-attributes="member: 7509"><p>Somewhere in between "organic" beef and "regular" supermarket beef is "Natural" beef. I think this makes a lot of sense. No antibiotics, no hormones/implants. Not a rigid definition but room to define your own approach to beef for your customers.</p><p></p><p>When I was looking to purchase some cattle to put a herd together, I answered one local advertisement and went to look at some. The seller was bragging about how these were "organic" cattle. I wanted to say that I don't think I've ever seen some Inorganic cattle but figured that was an engineering joke. </p><p></p><p>Anyway his cattle may have been organic but they sure looked sick even to a beginner like me....obvious cases of pinkeye, a lot of mucous coming out of their nose....you name it.</p><p></p><p>I decided to raise beef the way I would like to buy beef for myself and my family - Tasty, tender but somewhat lean with no growth hormones, no antibiotics (unless needed), and from healthy, low stress animals raised on good feed with lots of clean fresh water to drink. I don't know if there is an exact definition for "my" sort of beef but "Natural Beef" probably conveys the ideas close as any.</p><p></p><p>The problem with the word "Natural" is that it is being used by many marketing folks as a current advertising "hook" or fad with little or no substance behind the label.</p><p></p><p>The main things customers want from a direct beef supplier are honesty and a good product properly/truthfully presented. Selling beef directly from the farm allows you to establish a direct face to face relationship with your potential customer. This sort of personal relationship with the source of your family's food is missing in a lot of modern society. jmho.</p><p></p><p>I also suggest selling split halves or halves, maybe cut as they like it but sold complete. Otherwise you end up with a lot of cuts in the bottom of your freezer that have been there awhile and no one really wants.</p><p></p><p>The last 10% or so of the beef sitting in the bottom of the freezer is not just old meat, that is your PROFIT! Sell complete quarters or more.</p></blockquote><p></p>
[QUOTE="SRBeef, post: 683980, member: 7509"] Somewhere in between "organic" beef and "regular" supermarket beef is "Natural" beef. I think this makes a lot of sense. No antibiotics, no hormones/implants. Not a rigid definition but room to define your own approach to beef for your customers. When I was looking to purchase some cattle to put a herd together, I answered one local advertisement and went to look at some. The seller was bragging about how these were "organic" cattle. I wanted to say that I don't think I've ever seen some Inorganic cattle but figured that was an engineering joke. Anyway his cattle may have been organic but they sure looked sick even to a beginner like me....obvious cases of pinkeye, a lot of mucous coming out of their nose....you name it. I decided to raise beef the way I would like to buy beef for myself and my family - Tasty, tender but somewhat lean with no growth hormones, no antibiotics (unless needed), and from healthy, low stress animals raised on good feed with lots of clean fresh water to drink. I don't know if there is an exact definition for "my" sort of beef but "Natural Beef" probably conveys the ideas close as any. The problem with the word "Natural" is that it is being used by many marketing folks as a current advertising "hook" or fad with little or no substance behind the label. The main things customers want from a direct beef supplier are honesty and a good product properly/truthfully presented. Selling beef directly from the farm allows you to establish a direct face to face relationship with your potential customer. This sort of personal relationship with the source of your family's food is missing in a lot of modern society. jmho. I also suggest selling split halves or halves, maybe cut as they like it but sold complete. Otherwise you end up with a lot of cuts in the bottom of your freezer that have been there awhile and no one really wants. The last 10% or so of the beef sitting in the bottom of the freezer is not just old meat, that is your PROFIT! Sell complete quarters or more. [/QUOTE]
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