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Transitioning to grass-fed
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<blockquote data-quote="farmerjan" data-source="post: 1823613" data-attributes="member: 25884"><p>We do not grain finish any of the beef we have sold, and have several repeat customers. It is mostly for the taste. I don't eat beef out because I do not like the blase' taste. And most hamburger tastes like cardboard to me that I have bought .... I also like my meat rare and don't want to trust some of the beef available to be only cooked rare... </p><p>Our cattle get some grain, mostly to keep them coming into the catch pens. Our beef is leaner than most of the "finished" beef...and they are pushing 24 months when they are slaughtered...</p><p>I like the full flavor... and the jersey crosses I eat are usually very tender...</p><p>Anyone that considers buying our beef, gets a steak and a lb of hamburger also, to try it and see if they like it. </p><p>Bigger thing now is that so many that want it do not have the money for it... it's alot all "up front" as opposed to buying 5-10 lbs at the grocery store at a time... and we are tired of having last minute cancellations... with the prices at the stockyards, it is not worth the aggravation anymore to try to increase our market... we sell to those that have had it, like it, and pay for it when it is ready.</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1823613, member: 25884"] We do not grain finish any of the beef we have sold, and have several repeat customers. It is mostly for the taste. I don't eat beef out because I do not like the blase' taste. And most hamburger tastes like cardboard to me that I have bought .... I also like my meat rare and don't want to trust some of the beef available to be only cooked rare... Our cattle get some grain, mostly to keep them coming into the catch pens. Our beef is leaner than most of the "finished" beef...and they are pushing 24 months when they are slaughtered... I like the full flavor... and the jersey crosses I eat are usually very tender... Anyone that considers buying our beef, gets a steak and a lb of hamburger also, to try it and see if they like it. Bigger thing now is that so many that want it do not have the money for it... it's alot all "up front" as opposed to buying 5-10 lbs at the grocery store at a time... and we are tired of having last minute cancellations... with the prices at the stockyards, it is not worth the aggravation anymore to try to increase our market... we sell to those that have had it, like it, and pay for it when it is ready. [/QUOTE]
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