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Waygu question
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<blockquote data-quote="whitecow" data-source="post: 1363423" data-attributes="member: 8638"><p>You are exactly right. The steaks are easy to sell...at almost any price. If you don't have a plan, you can end up with a lot of ground beef left over. We have worked (and still working) to find some outlets for the ground beef. We sell some wholesale to a couple of restaurants and a food truck. We sell some steaks that way also, but I can get a higher price for steaks selling directly to consumers out of our freezer. I'll usually give away some ground beef to new steak customers with their first couple of purchases. Most of them start adding ground onto their orders before long. Our retail price for ground beef is just a little above grocery store prices...just about break even for us. The prices of the steaks take care of the profit. We've learned to adjust our cutting instructions based on our inventory. Most of our calves are processed into just the high dollar steaks and ground beef. We keep a supply of round steaks, roasts, etc. but we only get those from every 3rd or 4th calf.</p><p></p><p>If you are going to try to sell beef, you gotta have a plan and figure how to adjust to the market.</p></blockquote><p></p>
[QUOTE="whitecow, post: 1363423, member: 8638"] You are exactly right. The steaks are easy to sell...at almost any price. If you don't have a plan, you can end up with a lot of ground beef left over. We have worked (and still working) to find some outlets for the ground beef. We sell some wholesale to a couple of restaurants and a food truck. We sell some steaks that way also, but I can get a higher price for steaks selling directly to consumers out of our freezer. I'll usually give away some ground beef to new steak customers with their first couple of purchases. Most of them start adding ground onto their orders before long. Our retail price for ground beef is just a little above grocery store prices...just about break even for us. The prices of the steaks take care of the profit. We've learned to adjust our cutting instructions based on our inventory. Most of our calves are processed into just the high dollar steaks and ground beef. We keep a supply of round steaks, roasts, etc. but we only get those from every 3rd or 4th calf. If you are going to try to sell beef, you gotta have a plan and figure how to adjust to the market. [/QUOTE]
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