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Author Topic: Questions and Ponderings  (Read 3524 times)
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Patsbeef
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« on: August 29, 2009, 04:10:25 PM »

I have been pretty open that we raise Cattle and sell the Beef at Farmers Markets. As I did this, I had more and more Pet Owners ask me for things. It is really the crux of why I came to this site. I wanted to better understand what they wanted and the perspective they were coming from.

When I first started, I had the Paradigm that I needed to come up with a complete option. That has changed. I view my role more as someone who has some products useful to a variety of pet owners in a variety of ways. I am not the end all diet.

I have been working with several Pet Groomers who also have Pet product retail. One is in Richland Wa. The other is in Portland Or.

It appears to me I have several things that work.

The Big one seems to be Beef Bones. It seems both Cut and Whole Bones are needed. It is what sells for me anyways. Mine are All Frozen. The Plants my cattle are Butchered at are small. There is a lot of meat left on the Bones as they don't employ mechanical methods of stripping off the meat. It is all done by knife.


In Regards to Bones, what is important to you who feed them? Size? Area they come from? Amount of Meat? That you can see the Bone in the Package? Size of package?

I used to sell a lot of Organ Parts. Heart, Liver and Kidney. It seemed though that the Owners Struggles with mixing and Grinding. So, I started having a mix made that incorporated Hamburger with these organs.

I also was asked for a second Higher fat option. I have it.

What is important to you when looking for a Beef Meat Base?

Size?

What Size packages?
 1 Pound, 5 Pound?

What Fat level do you look for?

What Meat Mix do you look for and what Percentages of Organ Meats? Anyone have an idea where I can get the mixes tested for percent Protien, Fat, ect?

Here is a big one for me. I started off using Hamburger portion from the Calves I am Butchering and Selling. That they are calves makes it a bit Pricey. I have older cows that are also raised all natural on pastures. I had been taking them to Auction when I sold them. I am looking at them as an alternative on the Hamburger side. They are good Cows. I could reduce the Pet Mix Price I think or at least maintain it and make the quantities I do now. I am getting to the point of having enough Hamburger sales to my Beef Customers and Restaurant business that I may have to do something or drasticaly raise my price or simply not make it...

What is most important to you?  That the Beef is from Healthy Cattle raised in an All Natural Environment? Or that they be raised in the same environment and be Calves rather than Moderate Aged cows?

I suspect I have the answers to some of this. But I would rather ask a broader audience before really jumping in too far.

Also, I am convinced Frozen is the best option. It is the safest way I know to guarentteee the meat is not spoiled. Frozen is a method where there is never any need to reblend or regrind rather than discard. Actually, I don't believe that is a need in the fresh business, but it seems to be the norm. Frozen also eliminates things like Gas Packaging to maintain color and stuff. Any thought different than this?

Thanks for your input. I hope you apprecate I am trying to ask rather than spin stories on what I percieve to be best....

Pat
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3catkidneyfailure
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« Reply #1 on: August 29, 2009, 05:02:55 PM »

Pat, I just wish you lived here in the southwest.
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bug
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RIP little angel Katey


« Reply #2 on: August 29, 2009, 06:52:48 PM »

I had, at one time, been looking for beef heart to add to my cats' diets -- to no avail. I have a really hard time finding any kind of heart. Liver is never a problem and they don't mind beef liver once in a while. I prefer to grind my own meat. I usually give it a quick sear to remove surface bacteria, then grind it. I just don't like pre-mixed meat because then I have a harder time finding just the right blend for my cats. I'd rather experiment myself and find the ratio they like, then freeze it in small batches.

I would prefer an older cow to a young one, but that's more of a human preference (I don't eat veal). I really don't think that my cats would be able to tell the difference, though. I just want all cattle treated well and fed appropriate food that doesn't include tainted grain and the like, but I'm sure there are regulations about antibiotics and such.

I'm sure you get waaaay more dog business than cat business, but that's my 2 cents.
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My little babies, you'll always be in my heart. Mom will see you later. Look after each other, ok?
Patsbeef
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« Reply #3 on: August 29, 2009, 08:47:45 PM »

Thanks 3ckf,

bug, definetly a yes on Canine over Feline...

My calves are generally 20 months old. Slow Grown... I don't raise and sell veal. I will be offering Heart, Liver  and Kidney in about .5 to1 Pound Packages as well as the mixes meat. The Portland shop also wants me to offer straight Ground Beef in both Lean and more Fatty for people who want to make thier own.


Thanks for the input,


Pat
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Patsbeef
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Posts: 125


« Reply #4 on: September 06, 2009, 08:18:53 PM »

Thanks to those who did reply.

I do have to say I was disappointed in the lack of response. I felt like I was asking a core group what they wanted. It is a chance to be proactive IMO...

I will wade through and figure this out, I was hoping more of the answer would be here....

Pat
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5CatMom
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« Reply #5 on: September 07, 2009, 02:27:35 AM »

Pat,

What you're doing is great.  Wish you were here in the Midwest. 

The packages of heart, liver and kidney sound like a good idea.  That's what I'd like to find around here.  If it's already ground, so much the better.

Do you have chickens, too?  I don't have dogs, but use ground chicken for the kitties.

5CM   

   
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What is man without the beasts? If the beasts were gone, men would die from a great loneliness of spirit. For whatever happens to the beasts, soon happens to man. All things are connected - - - Chief Seattle

We are the caretakers of our creatures . . . the peacekeepers of our planet
Patsbeef
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« Reply #6 on: September 07, 2009, 03:16:58 AM »

Thanks,

I don't do Chicken. I simply am not into raising them. I have some freinds though that do. I asked one about his Laying Hens when they are done. He stated they don't make very good Fryers. I asked him about buying Laying Hens and he was for it. The idea I have on that is get a grinder that will Grind the entire Hen,

Pat
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catmom5
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« Reply #7 on: September 07, 2009, 05:00:23 AM »

Sorry that you didn't get the number of responses you'd hoped for. I'm one of those non-responders and I didn't say anything because most of my cats are confirmed kibble addicts and getting them to even eat wet is a challenge. I've tried home cooking for them, but they won't eat it! I do hope the responses you do get are helpful, though.

catmom5
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lesliek
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Trooper,Remy & Fragile


« Reply #8 on: September 07, 2009, 06:19:41 AM »

Pat- I too wish you were near me. I'm more concerned with the safety of the meat than the age of it when slaughtered. I too prefer ground when its from a local safe place,not the supermarket though. I would definitely buy a mix of organs,its hard to get just that around here. My local meat market does have a meat & organ mix though which I do buy. The only way I can get hearts is chicken hearts & gizzards mixed. I can get beef or chicken liver,but no kidneys. If you could grind whole chickens,bone included that would be great ! As far as size I prefer by the lb,but I have 5 so usually when I cook I'm doing 40-60 lbs at a time.Even for raw I need 1 1/2 lbs. I would need the bone ground very fine because of the 2 cats & Remy the chi.[sorry not to have replied before]
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"the world's most inept extortionist"
bug
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RIP little angel Katey


« Reply #9 on: September 07, 2009, 06:30:04 PM »

Pat, are you talking about skinning, then grinding, because the only grinders I know of for spent laying hens are the "wood-chipper" type grinders, if you know what I mean. It would be a wonder if you are talking about the former.
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My little babies, you'll always be in my heart. Mom will see you later. Look after each other, ok?
Patsbeef
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Posts: 125


« Reply #10 on: September 07, 2009, 11:58:03 PM »

Lesliek,

We wil offer both one and five pound chubs of Ground Beef. The Hert, Liver and Kidney will be about 1 Pound. THe Chicken del I just thought of this weekend.

ug, I have not gotten far enough on the Chicken deal to really know. Therefore, I appreciate the insight tremndously

Pat
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