Grass Vs. Grain Fed Beef Discussion Turns Ugly

[grassfarmer]

"not arrogance" - "however i know better" - that's
priceless JD Green. You have never tasted my beef but
you know my customers are all fools because they are
buying an inferior product. Don't you think customers
are able to make up their own minds and have their
own opinions on what is good and what isn't?
While taste comparisons will always be subjective as I
said, I consider your dismissal of consumer demand
and preferences as arrogant and suicidal from a
business point of view.

[malleefarmer]

shouldnt it be a feather in grassy cap
that hes serving to the top end rather
than tall poppy syndrome trying to cut
him down.

i dont think he actually stated his
steaks were better he just passed on
customer perception that is the key.

[JDGreen]

I will put my money where my mouth is. Please setup a sale of your product. If you would like to do this I am all for it. Not talking 100 bux worth of steaks. Please lets get together and discuss a minimum 1/4 cut and wrapped. I can arrange for delivery anywhere out of alberta. I will have a specifice cut and wrap instruction order.

drillmastr34@hotmail.com

Are you in??

[JDGreen]

mallee, where did i cut him down?? I congratulated him on being succesful, marketing to fools etc. Not once did I cut him down. However I am extremely skeptical of the product. Not every question asked has been answered. I am sincere and objective in asking for a sale of grassies product. If product is good, hell I would be his greatest advocate. If not well I guess I'm not a connoseiur of things great.. Win Win for grassie.

[grassfarmer]

I don't understand what you are proposing JD. Do you
sell beef or do you buy it from a local producer? Who
would I be setting up a sale to? are you to be the
judge? or me? or one of your customers? or one of
mine? Taste is subjective there is no "right answer".
Anyways, I'm sold out until October 2013 so I won't
be sending you a quarter any time soon.

[JDGreen]

Its ok. I am still eating beef in November 2013 so works for me. I will be the direct sale and will be both subjective, critical and praise the product if it is deserving. You should be jumping on this. Better yet make it a 1/2 for Nov 2013. You have my email address I will send you a deposit. Doesn't have to be a 1/2 you can recommend only your best most desirable cuts. I would prefer this actually. You asked where my beef comes from. Local producer, hand picked purebred black/red angus. Naturally fed hay/barley rations. Slaughtered only after my inspection of finish. Slaughtered locally, ethically. Hanging time 20-22 days. 1/2's then trimmed to my inspection. Cut and wrapped to my order.

[grassfarmer]

I think I'll pass - when I have a waiting list of eager
customers ordering 18 months out why would I
reserve one for someone who already knows all
grass-fed beef is crap. Why should I be jumping at
the chance?
I don't have anything to prove - my business is based
on my relationship with my customers who love my
product. I think I'll stick to supplying them.

[JDGreen]

Shame. Total crap grassie. Any LEGITIMATE business works at expanding their customer base and consumer acceptance of their product. Right now your business looks like a joke. You have the audacity to spout but then don't back it up. Perhaps my comments of the emperor then hold true?? Without proof of product how can you continually tell us how great it is? Asked you a question about supplying a certain establishment. NO answer. Where do you supply?? I would love to check it out.

[grassfarmer]

I've expanded my retailing business as quickly as i
wanted to JD - I don't need advice from someone that
isn't even in the business.
I think if you check back you will see it was you doing
the spouting - as Mallee correctly pointed out I never
claimed my beef was the best merely passed on my
customers perception of my product which is all
important.

[newguy]

Grass fed beef would have a darker fat
and not as marbled as grain fed. Even
corn fed is not as good as Canadian
barley fed beef. Think a good chef can
marinate or whatever and have a grass
fed or lower cut steak like sirloin
taste very good. It does make one wonder
how consumers say do not make energy
with grain but use it to improve the
taste of my steak . That marbled steak
may be very expensive in the future. But
as long as people will pay then provide
him with a product.

[JDGreen]

Crap grassie. U still don't answer the questions. You know who your customer base is, and they are not educated in agriculture, animal husbandry, safe food production, etc. Once again I will congratulate you on your success but don't play the "your not in the biz card" Go on and peddle to the urbanites all you want, but don't play others for fools.

[JDGreen]

Newguy you are correct, however any cut of beef that must be marinated to taste "good" and be "somewhat tender", is not worth calling a steak.