I am really excited about a new business that my brother and myself are embarking on. We are going to be raising free range beef cows for the slaughter, and then sell the beef retail on our farm. The market is currently strong, and it is still continuing to grow. I currently have 17 and the breeds range from pure bread black angus, herford, and simmental. These are premium breeds and have been raised on our farm since birth to ensure quality beef.
2 comments:
Wow. Good for you! We always raised a herford or two each summer for slaughter, selling half sides to those who wanted in on fresh, free-range, organic beef. Though I don't eat beef much anymore (am heading back into vegetarianism with Abby), I recall farm-raised was always best.
Didn't always feel that way, though:
When our first two herford hefers arrived on our farm my father warned me NOT to name them. He came home that night and I told him I had named them "Clem" and "Tine." (Get it? Clementine?) The next night my father returned home from work and informed me had sold three halves of Clem and Tine. I've never liked math since....
Good luck!
(PS I deleted my last post due to an egregious typo error. Simply updated it here.)
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