Beef Poll - How do you market your Beef?

Peter thornton · Post by **Peter thornton** » Fri Feb 16, 2007 1:32 pm

I'm interested in where Dexter breeders market the majority of their beef. This seemed the simplest way to find out. I'll pass the results to Council. Just tick the box where you placed the majority of your steers during the last year.
If you don't fall into any category just leave a note and I'll add it manually at the end.

Duncan MacIntyre · Post by **Duncan MacIntyre** » Fri Feb 16, 2007 2:10 pm

Hello Peter,

I have just voted, and done so according to present circumstances but in a year or so we will have far more beef than family and friends can use. We will be exploring various options and I intend to put some suggestions to the Scottish Dexter Group on Sunday on joint projects.

Duncan

Woodmagic · Post by **Woodmagic** » Fri Feb 16, 2007 3:41 pm

Excellent idea, hope you have a good response. I cannot help; I sell my steer calves as soon as they are weaned. I will risk a bet, that the majority vote is 'family and friends'.

Broomcroft · Post by **Broomcroft** » Fri Feb 16, 2007 4:02 pm

Peter

I do three out of the four options, but mainly do butcher. You can only tick one, so I haven't ticked the main one.

Clive

Broomcroft · Post by **Broomcroft** » Fri Feb 16, 2007 4:06 pm

Peter

I haven't voted, but the system thinks I have! Presumably when you add a reply, which is what I did, you automatically get put in as a vote which defaults to the first option? Guessing!

Clive

Peter thornton · Post by **Peter thornton** » Fri Feb 16, 2007 5:35 pm

Not sure, but that's probably the explanation. I'll add your vote manually at the end.

It would be great if we could get, say, 100 votes and build a picture of what happens to our beef animals.

Duncan MacIntyre · Post by **Duncan MacIntyre** » Fri Feb 16, 2007 6:30 pm

It does not seem too long ago since DCS did a survey like this, maybe someone can remember when and how we did it and where the results might be.

Duncan

Sylvia · Post by **Sylvia** » Fri Feb 16, 2007 7:30 pm

It won't work for me either, I could tick 3 out of 4. (Not the auction mart). In normal years, which last year wasn't, I will have far too many for family and friends and selling to the butcher is the only option,despite not being very satisfactory. 12 steers and about 16 heifers for 2008.

Inger · Post by **Inger** » Fri Feb 16, 2007 11:05 pm

We have usually sold our 10 month old calves at the Spring sales, as we can't finish steers on our property. This year the steers have been pre-sold, before they have even been weaned. So once weaned, they'll be gone and we won't have to carry them through Winter.

The meat we normally eat is the older cows that have a reduced sales market. Especially the bad natured ones or the carriers, which I don't sell on. The market for carriers has greatly reduced in NZ.

Broomcroft · Post by **Broomcroft** » Sat Feb 17, 2007 8:25 am

I think the result will be nearly 100% for Family & Friends because most herds are small. But if you did it per animal, i.e. weighted by herd size, you would get a very different picture (unless the big herds have got very big families and a lot of friends!).

So most people will be family and friends but most animals will be markets and butchers (or at least a lot more). We take 2 a month to the butcher and say 1 every other month for Family & Friends.

Clive

Peter thornton · Post by **Peter thornton** » Sat Feb 17, 2007 10:12 am

I think you will probably be correct in that. The purpose of the poll is to confirm this feeling that the majority of breeders sell in this way and then to move to think about how the DCS can help and support these members.

Rob & Alison Kirk · Post by **Rob & Alison Kirk** » Sat Feb 17, 2007 12:14 pm

Peter - The DCS can promote the beef, but breeders still need to get out there and promote their own.

Rob and I have built up our herd over a number of years and as we have done so have gradually built up sales to private customers (most of whom are not family/friends) and four pub/restaurants (each one individual in its requirements).

Start off with few private customers and one pub/hotel even if they can only have one twice a year, as you increase your herd, increase their supply and/or approach another commercial outlet.

The best way with the pub/restaurants we have found is when new chefs/owners take over. On our initial visit, we provide literature about our herd, price list, etc, discuss their requirements, but making it clear that although we will let them sample a strip of sirloin or whatever to start with, we can only deal with them if some of the other cuts are ordered. Dexter beef should sell itself, and chefs will come back. We welcome feedback, which so far has been very encouraging and makes it easier to promote another cut of beef.

The only problem we have encountered is the commercial outlets who want fresh meat daily, this we cannot do. Our established outlets have the beef delivered fresh in bulk and deal with it in their own way. We are flexible to their needs and encourage them to try cheaper cuts, with a discount initially.

We are only too aware that it is much easier when breeders have a regular supply. Not every commercial outlet will take you on, but try another and don't give up. Believe me, there is a niche market out there for Dexter beef, but it's down to the individual breeder. We sell from home(frozen) / deliver fresh direct from the abattoir - we don't have a farm shop.

I hope you find this useful.

Alison Kirk
Boram Herd

moomin · Post by **moomin** » Sat Feb 17, 2007 1:12 pm

Hi Peter
Great idea to have a poll but there is no section for farm shop so I can't vote!

Peter thornton · Post by **Peter thornton** » Sat Feb 17, 2007 1:33 pm

Good point! I'll add this one manually at the end.

Linhill · Post by **Linhill** » Wed Feb 21, 2007 1:17 pm

We sell our beef at Farmers Markets. Currently attending six a month ,selling half a carcass at each market. During summer months when mince,stewing etc more difficult to sell we make burgers and sausages. We have been doing markets for 3 years and it takes time to learn what people want but we have a lot of regular customers now. Once Dexter beef has been tasted it sells itself but I guess you already know that!