Maybe it is the way you are having it cut and packaged. Could the meat be cut into steaks and roasts instead of grinding it all into hamburger? Most people associate hamburger with the 70 percent lean pink slime sold in supermarkets. If you offered the same meat as a mixed lot of sirloin, round, T-bone, porterhouse, shoulder roast and brisket at the same $2.10 per pound you might have more takers. If you are butchering a market feeder calf, go for steaks. If it is and older animal, go for more roasts and maybe some hamburger, but not too much.
Our parents and grandparents generations canned much of their food in hot kitchens and stored it in expensive jars. Our generation is big on freezing large amounts of food in big expensive freezers that use a lot of electricity and sometimes fail. Younger people seem to prefer their food fresh rather than almost a year old.
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Today's Featured Article - Farmall 460: That's My Girl - by LeAnn R. Ralph. How many sounds can you think of that are as familiar to you as your own breathing? What about the hum of your refrigerator? Or the thump of your clothes dryer? Maybe the engine of your car? You hear those sounds every day, and you don't think much about them, do you. I can think of a few common, ordinary sounds in my daily life, too.
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