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Selling Local
It`s a shame to raise quality cattle just to loose them in the abyss of the packers and feeders every fall. The conventional system of raising calves, selling them in the fall at weaning to be shipped east to the feedlots, then processing them the next fall and shipping meat back to the grocery store seemed crazy. Why not keep and sell the beef locally? It guarantees a better product with superior quality control, traceability, and has the added benefit of generating local business. Now that is real stimulus! With this new business model for ranching comes risk, which must be substantial, since there are not more people trying it. Or maybe asking a rancher to become a salesman is too much of a stretch. Whatever it may be, it definitely demands a new way of thinking.

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