Have some extra acreage this year and looking to add some grass-fed beef cattle or hogs. Done a bit of research already on costs and what to expect per pound by cut, but trying to answer a few more questions before jumping in. Currently, we finish our cattle with grain and looking to switch to grass-fed.
What are your top concerns?
- Processing/slaughter challenges?
- Market demand – finding consistent markets?
- Getting fairly compensated?
- Access to land?
- Technical production issues?
What would you need to expand production?
What challenges have you faced trying to start/build a sustainable protein business?
For those of you who have converted from a grain-fed finishing operation to a grass-fed, what all was involved?