Grass-finished Beef: Production & Marketing

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Grass-finished beef can command higher market prices and help a rancher's bottom line. During this webinar you'll learn how ranchers are using more pasture and less grain to produce high quality beef, and how ranchers who raise grass-finished beef find ways compete in the market place. Several challenges in grass-based meat production exist, especially for small-scale producers who have a hard time finding access to processing plants and penetrating local markets.

Presenters for this webinar were NCAT agriculture specialists Jeff Schahczenski and Lee Rinehart. Jeff Schahczenski, an agriculture economist in NCAT's Montana office, has expertise in agricultural public policy and alternative livestock marketing. Lee Rinehart, a former extension agent and beef cattle ranch manager, is director of NCAT's Northeast Regional Office in Pennsylvania. Lee also provides technical assistance to farmer and ranchers on sustainable pasture management.
  1. NCATATTRA
  2. Grass-finished
  3. Beef
  4. Production
  5. and
  6. Marketing
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Most people looking for direct marketed beef look at cost only. They will buy a b grade beef as long as the cost per head looks cheap. Even if it costs more per lb than a3 grade beef in the long run. Smart customers who can afford it buy a3 beef and know they are getting good value. A properly finished grass fed steer is the best beef.

rickmatz
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I am not a beef farmer but an economist.  I am working on developing a beef cattle raising project in Central Asia where high-cost feedlots are in the ascendancy. The team has a beef farmer and a pasturing expert on the team. Could you suggest something I could read from your literature to educate myself on grass-finished beef? 

anubose