Maybe it is the way you are having it cut and packaged. Could the meat be cut into steaks and roasts instead of grinding it all into hamburger? Most people associate hamburger with the 70 percent lean pink slime sold in supermarkets. If you offered the same meat as a mixed lot of sirloin, round, T-bone, porterhouse, shoulder roast and brisket at the same $2.10 per pound you might have more takers. If you are butchering a market feeder calf, go for steaks. If it is and older animal, go for more roasts and maybe some hamburger, but not too much.
Our parents and grandparents generations canned much of their food in hot kitchens and stored it in expensive jars. Our generation is big on freezing large amounts of food in big expensive freezers that use a lot of electricity and sometimes fail. Younger people seem to prefer their food fresh rather than almost a year old.
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Today's Featured Article - Show Coverage: Argyle and Mt. Pleasant Labor Day Weekend Shows - by Cindy Ladage. The last fling before summer fades into fall and we get busy in the fields are the annual Labor Day tractor shows. Beginning on September 5th and running through the 7th, the Argyle Antique Gas and Engine Show is held at the Argyle State Park. Located in West Central Illinois, the pine forest was the setting for the opening of the 22nd show. This year we decided to try to sell a few tractor parts, literature and wrenches to offset my husband's buying sprees. Saturday
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