Wesley Stephens said: We are not organic, but we sell beef, poultry, and pork direct to customers. We have it processed at inspected plants and we don't use preventive antibiotics or growth promoters. I tell my customers that I don't keep my animals on antibiotics, but I'm not going to lose a 1200 dollar beef because I won't treat an illness. So far, all of them have seen that as reasonable. Our customers say our quality is much better than commercially available meat and we have been financially successful. Our biggest problem is that we are still building production capacity and cannot meet current demand, especially for beef. Locally produced food seems to be a viable idea. We cut out a lot of middle men, so we make more than we would selling on the commodities markets and we can offer products at a competitive price.
We only feed/sell hogs, but we are in the same boat as Wesley. There will always be a good local market if you are willing to provide a good service/product.
I don't think you can base your business plan on the whims of a university..... I'd rather sell 30 hogs as halves, to 60 people, than count on a large customer to buy all of them when they are finished out.
There's a market out there if you are willing to work for it. The premium makes it worthwhile for us.
Tim K in NW Ohio ~ Proud supplier of pork & pork by-porducts. :)
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Today's Featured Article - Gettin My Old Tractor Home - by Clayton Sweeney. My name is Clayton Sweeney. I am from Southern Maryland in a small town called Lothian. I am 20 and my father and I are the proud owner of a 1954 Allis Chalmers WD-45. When I was 18, I dated a girl in the next county over. Her family are tobacco farmers. It was a cold Thanksgiving evening, and we were going up to her Grandparents house. As we passed one of their barns, I noticed something orange in the corner of my eye in this old shed. It was pretty dark and I asked what it was
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