A local farm family contacted me in the fall of 2019 about diversifying their cow/calf operation by adding freezer beef. They were experienced with finishing and processing for themselves and family but had no idea about retailing the product. They already had the genetics they wanted to finish (Jersey crosses) and the potential feed (spent brewers grains, etc) but did not know the legalities, marketing and other details. 

We discussed how to correctly get a USDA product for retail, create a label, become Kentucky Proud and join the Farmers Market. Another issue to consider was potential excess ground beef. The Farmers Market was a backup option since they would ideally sell straight from the farm so we contacted the Health Department to determine what would be required and then got a favorable inspection.

Luckily they went ahead and started booking processing dates that fall for 2020, two animals every other week for the whole year. They created a Facebook page after deciding how they could profitably price their cuts and designed a logo. Their first two beeves were sold out within two days so they added more processing dates.

When the pandemic disrupted the food supply chain and panic buying emptied grocery store meat cases they were established and ready. As a result they were bombarded for not only packaged cuts but quarters, sides and even whole beeves. Fortunately, since they had planned ahead pre-pandemic, they were able to keep processing as planned but demand continued to outstrip supply.

They have developed a loyal following, continue to sell out and have diversified their beef operation into something the whole family can participate in. Tragedy, however, struck this past summer when the father became suddenly ill and passed away. Fortunately though, since this had been a project that involved the whole family, they are able to continue their retail beef business and provide a steady income to their cow/calf operation.