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Transitioning to grass-fed
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<blockquote data-quote="Cowman42" data-source="post: 1823572" data-attributes="member: 43380"><p>I have had some of that grass fed beef. Gamey as hell and tough as shoe leather. I don't know how or why it turns out like that. Old cow maybe? Finished on dirt and sagebrush? That has not been my experience. The stuff I am making is really good. I make new customers come out to the farm and meet my herd, see the farm and give them a sample steak and a pound of ground. I have only had one person not buy at least a 1/4. Folks seem to be interested in the "healthy" aspect of it, but when they eat that sample, it's the flavor that gets them. I grow grass fed because I can't compete with the guy down the road who buys dairy calves for $10 a head and feeds them silage, distillers and beet pulp in a couple 500' pole barns for a year. He floods my local market with "cheap" flavorless beef by the ton. That's a side gig for his contract beet/cucumber farm. He doesn't care if he makes a penny in any given year. Anybody raising Beef Cattle round here is doing for tax deductions or subsidies. I don't know how but the guy next to me gets 40k a year from the feds. He has the worst, sickly, starved cattle you ever saw. I would be bankrupt if I didn't sell grass fed beef for a premium price. That niche keeps me afloat and keeps the land in Ag instead of me building a subdivision on it. I only got on this forum to find some help finding a hay unroller. It's weird as hell that all y'all just fight about how someone does it different.</p></blockquote><p></p>
[QUOTE="Cowman42, post: 1823572, member: 43380"] I have had some of that grass fed beef. Gamey as hell and tough as shoe leather. I don't know how or why it turns out like that. Old cow maybe? Finished on dirt and sagebrush? That has not been my experience. The stuff I am making is really good. I make new customers come out to the farm and meet my herd, see the farm and give them a sample steak and a pound of ground. I have only had one person not buy at least a 1/4. Folks seem to be interested in the "healthy" aspect of it, but when they eat that sample, it's the flavor that gets them. I grow grass fed because I can't compete with the guy down the road who buys dairy calves for $10 a head and feeds them silage, distillers and beet pulp in a couple 500' pole barns for a year. He floods my local market with "cheap" flavorless beef by the ton. That's a side gig for his contract beet/cucumber farm. He doesn't care if he makes a penny in any given year. Anybody raising Beef Cattle round here is doing for tax deductions or subsidies. I don't know how but the guy next to me gets 40k a year from the feds. He has the worst, sickly, starved cattle you ever saw. I would be bankrupt if I didn't sell grass fed beef for a premium price. That niche keeps me afloat and keeps the land in Ag instead of me building a subdivision on it. I only got on this forum to find some help finding a hay unroller. It's weird as hell that all y'all just fight about how someone does it different. [/QUOTE]
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