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 - Upgrading an Oliver Super 55 Electrical System - by Dennis Hawkins. My old Oliver Super 55 has been just sitting and rusting for several years now. I really hate to see a good tractor being treated that way, but not being able to start it without a 30 minute point filing ritual every time contributed to its demise. If it would just start when I turn the key, then I would use it more often. In addition to a bad case of old age, most of the tractor's original electrical system was simply too unreliable to keep. The main focus of this page is to show how I upgr
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