The customers come back for more each year. Some had been buying from other suppliers like myself. I shoot for tenderness and flavor. I don't finish the calves. Kill at 12-13 months and use heifers. Feed pure corn for 90 days. If folks buy good beef at the grocery store, my beef is always better. With money being tight for most folks it's easier to sell half of a 400 pound hanging weight than 600+ hanging weight. They normally buy once a year and no problem with beef getting to old in the freezer. Most of my customers are folks with kids.
Each and every customer said they can't find hamburger anywhere with the flavor I supply.
I do a lot to satisfy the customer and most is no extra cost. With this economy size matters. The way I got this started was giving samples of my beef to folks that would like to try it. 2 packs of hamburger and a few steaks and never had one that didn't put in an order.
Grass fed Murray Grey has been selling in the Richmond Va. are for $4.25 for several years now. Keep up with national average and under cut that a little and you have a good deal for beef. Show folks facts and figures. Most can do the math. Target folks with good jobs and have kids. Teenagers will eat a lot and often.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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