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 - Oliver 550 Purchaser Checklist - by Greg Sheppard. Pound for pound the 550 is better than anything I've seen. It has great power for its size and can really hunker down and lug. Classified as a 3-bottom plow depending on soil conditions. I personally don't think it can be beat for a utility tractor in the 40 HP range. They are extremely thrifty on fuel, at least my DSL is. Most drive train parts are fairly easy to get. Sheet metal is probably the hardest thing to
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