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- It’s not going to take over the entire beef industry, but grass-fed beef production is certainly catering to consumers who are wanting meat products directly from the farm.
- This is a growing aspect of the beef cattle market and producers are wanting more information about how to get into this business and be profitable, according to speakers at a Texas AgriLife conference.
- Grass-fed is value-added. "Direct sales to consumers, suppliers or both? You need to identify your goal and above all, you’ve got to have a plan,” one speaker said.
Sollock said he uses no commercial fertilizer and grazes the cattle on ball clover established 20 years ago.
“We have 40 different paddocks that are about 2 acres in size,” he said. “We move those cattle into knee-deep forage where they graze about two days. But you’ve got to have rain.”
Mark Muncer, a grass-fed beef producer from South Africa, said his operation finishes cattle at about 990 pounds, with dressed carcass weight at approximately 550 pounds.
Since there is not an established market for grass-fed beef, there are premiums for grass-fed beef on top of the already historically high cattle prices, according to the producer panel.
Charlie Bradbury, chief executive officer of Nolan Ryan’s Beef, told attendees the company has just begun marketing a grass-fed line of beef.