Belted Galloways are ideal for direct beef marketing enterprises because they are moderately sized, efficient grazers which marble well without excessive backfat. Hanging carcass weight is a very respectable 60% to 63% of live weight. Belties produce superior meat, noted for tenderness and juiciness.

Our animals do not fare as well in feedlot conditions as they do when raised naturally. Because “hot” feedlot diets are redundant for animals that do best on forage-based feed, and because Belties are a slower maturing breed, steers taken to market are often penalized in price per pound.

On the other hand, premium prices can be achieved when Beltie beef is direct-marketed. Today’s consumer recognizes the advantages and benefits of naturally-raised beef and will get in line to obtain it.

When starting up as a direct-marketer, there are some choices to be made.  Do we wish to produce grainfed beef, where the animal is penned and fed increasing portions of grain for 60 to 100 days prior to slaughter? This finishing process will add to production costs, but the increased carcass weight generally balances the extra outlay, as the steer at 18 mos. is likely to weigh about 1200 lbs.

Some farms prefer producing strictly grassfed beef, where the animals are grazed and fed good quality hay, because CLA content (beneficial conjugated lineolenic acid) is higher if no grain has been fed. The steer finished in the field generally weighs 900 to 1000 lbs. 

Whether grainfed or grassfed, the meat may be labeled “Natural” if no hormones, steroids or antibiotics have been administered.

To label beef “Organic” requires that the farm be certified by the state, a three-year process requiring extensive recordkeeping, no growth-enhancing hormones or antibiotics, and all feed must also be certified organic. The premium prices obtained for organic beef may make it worth your while to look into certification.

What other considerations must be taken into account? Hanging time is important. Most butcher shops hang the carcass for 7 to 12 days before cutting and packaging the meat. This may well be adequate for grainfed steers, but some producers prefer up to 21 days for grassfed. Your persuasive powers may be needed when asking the slaughterhouse for more hanging time, as the butcher may prefer to move us in and out quickly.

If we plan to sell beef retail or ship across state lines, USDA inspections are required. Learn from your butcher whether USDA inspection is performed at his place of business, and what the fees will be to have your beef inspected.

If you are direct-marketing to a local customer list, you must pre-sell the wholes, halves or mixed quarters. The butcher is informed of your customers’ names and their cut preferences. Each package in each order will be stamped “Not for Resale.” You may pick up the finished, frozen orders for delivery to your customers, or you may inform them that their meat is ready and let them pick it up at the butcher’s.

See-through shrink-wrapped packaging is popular with the customer, but does cost more than butcher-paper wrap. Some producers include the butcher’s charges in their prices, others assume only the “kill fee” and let the customer pay the butcher for his cutting and packaging. 

When pricing your beef, add up all of your production costs, decide on a fair profit margin, and determine a per-pound price. If selling “on-the-hoof” take into account that a bit less than 50% of the live weight will end up in packages. If pricing “hanging weight,” the cut & packaged meat will amount to about 75% of the carcass weight. If pricing individual packages, a little research at the grocery stores may be helpful to determine your locality’s prices for the various cuts.

Normally a 1000-lb. steer will yield about 485 lbs. of retail cuts from a 600-lb. carcass. The yield includes 25% steaks, 25% roasts, 25% ground and stew beef. About 25% of the carcass is lost in trim fat, bone and shrinkage.