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  • From: "Rick Hopkins" <rdhopkins AT americanpasturage.com>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: RE: [Market-farming] re: selling grass-fed steaks
  • Date: Fri, 7 Feb 2003 00:11:45 -0600

Caryl,

What is your ground beef price? We have sold more consistently when we
raised our prices. There may be a perception that price=quality. Even with
our current prices, which we were able to reduce a bit this year with
lowered input costs and fine tuning the cuts, we are still under the clown
at almost $8 a pound for hamburger of questionable origin.

When we first started, the ground would seem to back up a bit, but as I held
off on filling the freezers the customers would tend to take what we had in
stock.

Most of our customers tend to buy ground meat as it is so versatile. We
priced our steaks very high last year to curb the sales a bit. Roasts never
seem to be a problem. If I could find a way to move all of the liver I
wouldn't have a supply problem.

We have had the same experience you have with quality. How old are your
animals when you harvest?

Rick H.

-----Original Message-----
From: market-farming-admin AT lists.ibiblio.org
[mailto:market-farming-admin AT lists.ibiblio.org]On Behalf Of Caryl
Elzinga
Sent: Thursday, February 06, 2003 8:55 PM
To: market-farming AT lists.ibiblio.org
Subject: [Market-farming] re: selling grass-fed steaks


I wondered if Rick W's problem of moving steaks was common. We have the
opposite problem; steaks run out (we are usually cleaned out of tenderloins
within an hour of market start- this year we will charge more and put a 2
package limit per household per week). Our steaks are top quality, lean but
still very tender, comparable to the grain-fed high end steaks but with a
better taste (so our customers tell us). We try a low end steak from every
beef we sell to check for tenderness and flavor, but have never yet had to
pull a beef. I should note that our market is high-end and we have to
travel to get to it, but we would not be able to market the beef at all
locally (too many elk hunters and 3 year old beef bulls for sale cheap).

Anyone have creative ideas for moving the mountain of ground beef and
roasts?

Caryl




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