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<blockquote data-quote="Little Joe" data-source="post: 1634070" data-attributes="member: 39122"><p>I've got demand for more quarters this year and had planned on finishing a second round but don't have a place to take them. My concern is that people are just butchering whatever and selling whatever to make a quick buck and people are going to get some sorry meat then associate farm fresh meat with that experience. I've already spoke to someone that bought a quarter from a neighbor of mine and he said the meat was terrible and that he would never do that again, neighbor pulls them straight off cow and feeds 30 days then butchers, no finish what-so-ever. Another concern is booking a year out, it's hard to know what kind of finish you will have on your cattle, I can usually start to tell about 60 days out when they will finish but a year? People think if it a calf you can just butcher whatever, it will ruin things for us trying to finish them right and provide a quality product while maintaining long term customers.</p></blockquote><p></p>
[QUOTE="Little Joe, post: 1634070, member: 39122"] I've got demand for more quarters this year and had planned on finishing a second round but don't have a place to take them. My concern is that people are just butchering whatever and selling whatever to make a quick buck and people are going to get some sorry meat then associate farm fresh meat with that experience. I've already spoke to someone that bought a quarter from a neighbor of mine and he said the meat was terrible and that he would never do that again, neighbor pulls them straight off cow and feeds 30 days then butchers, no finish what-so-ever. Another concern is booking a year out, it's hard to know what kind of finish you will have on your cattle, I can usually start to tell about 60 days out when they will finish but a year? People think if it a calf you can just butcher whatever, it will ruin things for us trying to finish them right and provide a quality product while maintaining long term customers. [/QUOTE]
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