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Knowing Your Competition

By   /  October 21, 2013  /  4 Comments

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A recent report on NPR noted that grass fed beef is becoming more and more popular. In fact, George
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About the author

Publisher, Editor and Author

Kathy worked with the Bureau of Land Management for 12 years before founding Livestock for Landscapes in 2004. Her twelve years at the agency allowed her to pursue her goal of helping communities find ways to live profitably AND sustainably in their environment. She has been researching and working with livestock as a land management tool for over a decade. When she's not helping farmers, ranchers and land managers on-site, she writes articles, and books, and edits videos to help others turn their livestock into landscape managers.

4 Comments

  1. Kathleen says:

    Our motivation is to naturally raise and humanely butcher livestock, not to have a lot of land/critters to supply the masses/mainstream markets. Yes, we want to make money, but we know not everyone appreciates this gentler approach to raising food animals.

    The folks who only want cheap and/or imported (unknown quality) products (meats, dairy, veggies, processed junk) are not in our “target” market. To each their own…

  2. Bob Blanchet says:

    I produce grass fed/grass finished beef in South Louisiana. We have been doing it here since 2005. The market has definitely grown in the last few years, but there are still some obstacles to growth out there. I think it is a combination of supply and price that is affecting us reaching the mainstream market. We have been approached by several restaurants and health food stores, but all they want is ground meat, and they want it for less than we can afford to sell it. They also want a steady supply of a few hundred lbs, sometimes every week, and that just isnt possible for our farm right now. We are in the process of expanding our herd, but that cant happen overnight, due to the quality standards we have in place for our beef. We have expanded our market base using a local farmers market, but we run into the same supply problem with running out of ground meat when we still have lots of premium cuts left to sell. It has definitely been a learn as you go experience, but I wouldnt rather be doing anything else.

  3. Melissa Hoffman says:

    Good insight in this article. Plus: huge swaths of rainforest are cut every year in Brazil to make way for grass-grazing, since that’s what the government considers ‘agriculture’, therefore eligible for subsidy. So important for more responsible graziers to find a way to distinguish responsible grass-fed from ecosystem-destroying grass-fed.

    • bill elkins says:

      I AGREE, BUT THAT’S A TOUGH NUT! WE HAVE TO MARKET OUR PRODUCT ON IT’S MERITS NOT ONLY AS GREAT BEEF AGAINST MASS PRODUCED GRAIN FED, BUT NOW ALSO PRESERVATION OF RAIN FORREST!
      THE SIMPLEST WAY OUT IS ALREADY IN PLACE- STAY SMALL BUY LOCAL AND KNOW YOUR PRODUCER.BUT THERE WILL BE MANY, ESPECIALLY CIY MICE, WHO WILL NOT CARE ENOUGH TO MAKE THAT EFFORT.
      i’M HOPEFUL THAT AS MORE FOLKS GET MORE FOCUSED ON CLIMATE CHANGE AND MORE EVIDENCE EMERGES THAT PROPERLY MANAGED GRAZING CAN SEQUESTER CARBON FROM ATMOSPHERE INTO SOIL, AND REALIZE THAT SAVARY IS RIGHT “THERE’S NO OTHER SOLUTION” for getting it down, AND REALIZE THE BENEFITS OF SHORT DISTANCE TRANSPORT- MAYBE WE (or our kids)WILL WIN OUT!
      FOR THOSE WHO MAY BE OUT OF LOOP -TRY TedTalks 2013,Allan Savary Fighting Climate Change, and/ or wwwSoil Carbon Coalition or google Judith D Schwartz -Her paperback, COWS SAVE THE PLANET is EXCELLENT

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