Why It Takes Years to Raise Quality Beef
Many people think there's plenty of beef no farther away than their favorite food store. But it's not that simple to get high quality beef where and when people want it.
Beef supply is no accident. It's thousands of miles and 21-30 months from conception to consumption . . . from ranches to feedlots to packing plants ... until that steak or roast is finally cut, wrapped and ready at your neighborhood food store. In between are countless management decisions resulting in profits; losses; successes; failures; huge investments; and months of long, hard work.
There's no quick way to a T-bone steak. A cow provides room and board for nine months until the calf is born ... then five to seven months of a cow and calf on pasture to yield the calfs weaning weight of 500 lbs. Then depending on forage and economic conditions, another 3 to 8 months of hay; grass and crop residues are needed" to result in feedlot ready- cattle between 650 and 850 lbs. After 3 1/2 to 6 months on grain, protein, supplements, hay and silage, an 1.150 lb. feedlot-finished steer is ready for processing.
An 1,150 lb. steer doesn't yield 1,150 lbs. of beef. On the average, that steer yields a 714 lb. carcass. Approximately 146 lbs. of fat and bone are trimmed off leaving about 568 lbs. of retail beef cuts.
Very little of the other 582 lbs. is lost, however. It includes about 27 lbs. of variety meats (liver, heart, tongue, tripe, sweetbreads and brains), plus by-products that are used in a variety of foods, cosmetics, clothing and a host of manufactured items. These by-products are also an important source of life-saving, life-improving medicines such as insulin and heparin.
Retail prices of beef must cover the price paid to the producer, cost of processing, refrigeration, transportation, rent, taxes and labor.
We also do custom slaughter of farm animals.
At the present time we grow our own eggs for the store and fresh soup chickens. We maintain freshness and quality without adding hormones or flavor enhancers.