Analysis shows some surprising profit results from cow-calf and finishing after two winters

By Tom Wrchota, Omro, Wisconsin — Grass-fed beef is hot. More and more people are questioning the safety and quality of conventional beef and are willing to pay premium prices for grass-fed even during this recession. While we’ve had to work a little harder to sell steaks, we can’t keep up with demand for our premium hamburger and some of the other cuts. The hype is amazing, and the future seems bright.

But are we making any money at this? When Susan and I started Cattleana Ranch 17 years ago, we set out to achieve a profitable agricultural business while maintaining a simpler life working on a small livestock farm. Continue reading “Following the money in a grass-fed business”