wolffarm
Silver Member
Goofy 31
Posts: 26
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Post by wolffarm on May 10, 2008 19:50:13 GMT -5
Sherry, I am selling a lot of locker beef every year. And have customers coming from as far as 300 miles away to get my beef. Also have a couple of testimonials from local chef's that are useing my beef.
TESTIMONIALS
"I personally haven't eaton a lot of beef in a long time, partly because I don't like the idea of hormones, steroids, and other nasties in my food, but especially because most beef doesn't really taste like much of anything. I have a hard time eating something, especially something that may be a little higher in fat, unless it's absolutely delicious. Commercially raised cattle are full of meat, but NOT flavor. White Park Beef from Tuthill Farm, however, is reason to eat beef again. Well marbled and flavorful, this is what beef should taste like. It's great to support the local economy, while obtaining high quality ingredients from people that appreciate the quality, not just quantity, of the ingredients like I do. Call me crazy, but I swear that you can taste when the cows are appreciated."
Michael Mitchell, Executive Chef Busy Bistro, Quincy, Il.
I have never worked with such perfect American-raised beef in the 20 plus years I have been a chef. The closes thing I have come across that was close is Kobe beef. Thanks
Alan Neathery, Executive Chef Common Grounds Cafe, Quincy, Il.
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Post by Sherry on Oct 26, 2008 11:28:28 GMT -5
Hi Kevin, Hope all is going well with you and your farm. I am wondering, how did you start getting the word out on selling your beef? I have some ideas, but would like your input if you wouldn't mind sharing with the board.
Sherry
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wolffarm
Silver Member
Goofy 31
Posts: 26
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Post by wolffarm on Oct 26, 2008 20:34:49 GMT -5
Sherry, I started out years ago. Selling to friends and relatives. And it just spread by word of mouth. I get new customers that call and say ( We ate at so and so last night and the beef was great. They said they bought it from you. Do you have any more to sell.) Or ( We heard you had the best beef in the area. Do you have any extra to sell.) Even got a referral from an Angus breeder one time. I know of a few Angus breeders in the area that have White Park beef in their freezers. Good beef is like good cattle. They will sell themselves. I only sell purebreds or 3/4 bred animals in my beef program. 1/2 bloods can give you problems on beef quality, some are really good, some are not. I have not seen any difference in the purebred and 3/4 carrcusses. I currently give a couple of steaks and some hamburger to anyone that comes to look at my cattle. So far everone has come back and bought animals.
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