ddd75 wrote:Brute 23 wrote:I guess I will be the new blood that will have to figure out how to adapt as things change.
With cattle and other aspects I have already seen the opportunities open up as the older generations move out.
My biggest concern is competing with the Argentinas and other places where they can raise beef so cheap they can ship it over and still beat us.
My game plan is to get lean and mean. I don't believe in spending your way to prosperity. They are beating us by doing things the way we did 30 and 50 years ago. It just so happens a big niche market is also opening up for grass fed and no horome beef... which is great because all that stuff is expensive. I'm heading back to more of the range cattle ways... grass and opportunity. The fact is our market is beef and they don't care about papers or studies from universities... the want a decent product at a cheap price. No matter how much you spend or certify it... they are only willing to pay a certain amount for beef. The end.
bad thing about grass finished beef is the length of time it takes to PROPERLY finish an animal. regular pasture 'range' isn't going to finish an animal. You might sell some beef, but you won't get a returning customer. This is the biggest problem with 'grassfed' beef.. you have ever person that has 4 cows trying to sell one as grassfed beef and its some mix crap cow that weighs 650 lbs.. now you have a consumer with a very bad taste in their mouth. Now they'll be going back to the grocery store.
finishing a grassfed beeve properly isn't cheap, and it takes a planted, high energy forage to finish.
http://www.foodsafetynews.com/2013/11/i ... eef-trade/
Most of the steak cut and roast have disappeared out of the local meat counter over the last several decades being replaced by ground,pork or poultry.