Farm4Profit Podcast
Direct to Consumer: Amy Hay - Former Engineer Driving The Future of Beef Sales
David
And then some would sell it as carcass weight, you know, with skin, without skin, et cetera, et cetera. And so explaining that to the consumer. What he's always tried to explain to him was here's the price of what you're going to pay at the grocery store for hamburger. Here's the price of what you're going to sell for steak. I'll just split the difference.
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