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Question for guys that sell locker beef.
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Jim
Posted 5/21/2020 13:39 (#8271657 - in reply to #8271334)
Subject: RE: Question for guys that sell locker beef.


Driftless SW Wisconsin

I just booked my 2021 processing schedule as I picked up 2 processed steers last week. I just added a small local cafe as a regular ground beef customer. I don't think I'll have any trouble selling anything I can produce and get processed.

Once folks taste good home grown beef they are likely future regular customers.  The idea that my hamburger is all from one steer, no added fat, and includes arm roast, round and other cuts I don't sell individually makes it very different from what folks can buy anywhere including "organic" sources. I just  need to get my customers used to letting my beef reach room temperature naturally before cooking then they are usually repeat customers.



Edited by Jim 5/21/2020 13:40
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