Maybe it is the way you are having it cut and packaged. Could the meat be cut into steaks and roasts instead of grinding it all into hamburger? Most people associate hamburger with the 70 percent lean pink slime sold in supermarkets. If you offered the same meat as a mixed lot of sirloin, round, T-bone, porterhouse, shoulder roast and brisket at the same $2.10 per pound you might have more takers. If you are butchering a market feeder calf, go for steaks. If it is and older animal, go for more roasts and maybe some hamburger, but not too much.
Our parents and grandparents generations canned much of their food in hot kitchens and stored it in expensive jars. Our generation is big on freezing large amounts of food in big expensive freezers that use a lot of electricity and sometimes fail. Younger people seem to prefer their food fresh rather than almost a year old.
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Today's Featured Article - New Life for an Old Allis - by Tyler Woods. My friend Jon, has an old '39 Allis Chalmers B. He thought it a marginal tractor that had long since served its time. She smoked terribly and never had much power but he couldn't afford another so he was limping along with what he had. Jon's Allis has a small front loader and though it doesn't carry much, it serves his needs. It was the hard starting and low power that made him think it was time to replace the old girl. Jon called me to help him discover why his tractor wouldn't start
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