#meatcamp Transcript, 07 January 2010

Summary posted by Christopher R. Raines ::

The transcript (it’s in reverse order, from finish to start) of the January 07, 2010 #meatcamp.  The topic this week was:  Variety of Beef Breeds

NYFarmer @danielho Great 2 have u stop by #meatcamp You should visit La Salon de L’Agriculture 4 la joie de vivre of French farmers and their animals -9:45 PM Jan 7th, 2010


Pleasanthouse Thanks all at #meatcamp! -9:45 PM Jan 7th, 2010


iTweetMeat Summary of tonight’s #meatcamp (cc: @CarrieOlivercc:meatcamp) -9:45 PM Jan 7th, 2010


JulieMett Ditto! RT @DayAngus glad I joined #meatcamp great discussion! -9:44 PM Jan 7th, 2010


agropinion Thanks for an intersting discussion and look forward to following many of you. Will be back to #meatcamp -9:44 PM Jan 7th, 2010


DayAngus I glad I joined #meatcamp great discussion! -9:43 PM Jan 7th, 2010


Pleasanthouse To me: producer could mean cow/calver. could also mean cow/calver and finisher. Rancher could be one or either as well.#meatcamp -9:43 PM Jan 7th, 2010


DayAngus RT @Pleasanthouse: Key #meatcamp words that mean the most to me: Authenticity, Variety, Quality, Breed, Flavor -9:42 PM Jan 7th, 2010


DayAngus @danielho That was the response I expected. I tend to flip the terms for variety but do not think industrialized. #meatcamp -9:42 PM Jan 7th, 2010


NYFarmer @itweetmeat Minor Breeds Conservancy sets known #’s of various breeds, some r removed from critical status as #’s increase#meatcamp -9:41 PM Jan 7th, 2010


danielho Thanks to the organizers and participants for #meatcamp. I stumbled upon it tonight and had a lot of fun and learning! -9:41 PM Jan 7th, 2010


Pleasanthouse Key #meatcamp words that mean the most to me: Authenticity, Variety, Quality, Breed, Flavor -9:41 PM Jan 7th, 2010


DayAngus @JulieMett Reg. Purebred Angus are not crossed with any other breed. Where other breeds like Simmental, Shorthorn can be reg.#meatcamp -9:40 PM Jan 7th, 2010


tgnh Very cool #meatcamp again. I learned so much, now have to go look up all these breeds that where discussed! Thanks Carrie + Chris!#meatcamp -9:40 PM Jan 7th, 2010


danielho @meatcamp Sure, I’ll ask The Colonel about sneaking out to eat some bird! 🙂 #meatcamp -9:40 PM Jan 7th, 2010


danielho @DayAngus What do you think most consumers thing. Producers vs Rancher? #meatcamp -9:39 PM Jan 7th, 2010


iTweetMeat A great #meatcamp once again! Chat with you all next week! Same place, same time. 8pmET #meatcamp -9:38 PM Jan 7th, 2010


JulieMett Mom on the phone: Gelbvieh came into herd via “balancer” bull, x’d with Angus, to bring into our Simm herd for meatiness#meatcamp -9:38 PM Jan 7th, 2010


meatcamp @danielho BTW, helping put on an artisan chicken tasting in TO Jan. 24. Interested? Let me know! #meatcamp -9:37 PM Jan 7th, 2010


iTweetMeat @danielho Here’s another resource re: rare livestock breeds – http://www.albc-usa.org/ #meatcamp -9:37 PM Jan 7th, 2010


meatcamp Thank you to all for participating, great to have people from farm-to-forks in this converation & from at least 4 continents.#meatcamp -9:36 PM Jan 7th, 2010


danielho @DayAngus The 2 terms don’t have any distinct connotations besides producer = industrialized. Rancher = smaller scale farmer#meatcamp -9:36 PM Jan 7th, 2010


iTweetMeat At what point should some breeds stop being preserved? I do not equate this to the extinction of a species. #meatcamp -9:36 PM Jan 7th, 2010


meatcamp You deserve 2nd glass of wine RT @tgnh The early adopters are/will be label savvy .. & will demand authenticity + verifiability.#meatcamp -9:35 PM Jan 7th, 2010


fourgreenis @danielho According to some locals I know, some poultry are. #meatcamp -9:35 PM Jan 7th, 2010


Pleasanthouse see @nyfarmer belted galloway RT @danielho Are there breeds that are on brink of extinction due to lack of commercial interest? #meatcamp -9:35 PM Jan 7th, 2010


yourlocalfoods Read back on the tweets, thanks for all the participation. I’m sure I’ll notice more breed bits, now that my brain is primed. #meatcamp -9:34 PM Jan 7th, 2010



meatcamp @danielho Many. Kerry cattle come to mind. There are <200 worldwide, too rare to eat to keep alive. Saw three in San Juan Islands#meatcamp -9:33 PM Jan 7th, 2010


iTweetMeat @DayAngus
I struggle with that point all the time, esp since I work with butcher like @KyFarmersMatter. IMO, they are the meat ppl #meatcamp -9:33 PM Jan 7th, 2010


JulieMett @tgnh HMMMM … comparing CAB approach to future natural, variety mktg. interesting to think about. #meatcamp -9:30 PM Jan 7th, 2010


meatcamp @Feastfinefoods What’s Oz? (besides somewhere where the wizard lives) #meatcamp -9:30 PM Jan 7th, 2010


meatcamp While I’m thrilled to discover all this variety, I hope to help prevent faux claims or making meat as confusing as wine. #meatcamp-9:30 PM Jan 7th, 2010


JulieMett @DayAngus They like having their own “personal farmer”!#meatcamp -9:29 PM Jan 7th, 2010


agropinion @tgnh Thanks for the insight. I do appreciate it. Sure we all do. #meatcamp -9:29 PM Jan 7th, 2010


danielho RT @NYFarmer@danielho IMHO they r losing out on soul of food, soul of beautiful woods, and nature as we live with and within#meatcamp -9:29 PM Jan 7th, 2010


agropinion Thanks for the insight. I do appreciate it. Sure we all do.@danielho #meatcamp -9:29 PM Jan 7th, 2010


meatcamp @DayAngus Oh, is Black Baldy then now just Angus, lol?#meatcamp -9:28 PM Jan 7th, 2010


Feastfinefoods @iTweetMeat this is the newest breed to hit Ozhttp://www.specklepark.com.au/history.htm #meatcamp -9:28 PM Jan 7th, 2010


DayAngus @JulieMett I think you are correct , it is the confidence in the meat produce. That is why locals buy from us. #meatcamp -9:28 PM Jan 7th, 2010


tgnh Look at what CAB did for the ‘normal’ customer. Created demand. Could more variety choice grow more demand? I think yes. #meatcamp-9:28 PM Jan 7th, 2010


Pleasanthouse I think @carrieoliver @meatcamp should be commended for helping those who raise variety & quality get to market.#meatcamp -9:28 PM Jan 7th, 2010


agropinion Surveys scream 4 consistency too. RT @JulieMett: NYTimes: “People demanding choice when livstck r being bred for consistency.”#meatcamp -9:28 PM Jan 7th, 2010


tgnh Expect the quality (and safety) as price of entry. The story and the choice of flavor would be the premium, for me at least. #meatcamp -9:27 PM Jan 7th, 2010


agropinion Yep our vesion of Heinz 57 LOL RT @JulieMett@meatcampGuessing Black Baldy is slang for Black Simm & others #meatcamp -9:26 PM Jan 7th, 2010


danielho @agropinion@tgnh Of course, I’m talking about “normal” consumer here. Foodies will pay more but that’s a much smaller market. #meatcamp -9:25 PM Jan 7th, 2010


Feastfinefoods @iTweetMeat rules to bring genetics in from UK are very tough – I have explored them for sheep and not easy #meatcamp -9:25 PM Jan 7th, 2010


JulieMett @iTweetMeat our prelim research in natural foods indicates people buy from people … personal relationships important to DM.#meatcamp -9:25 PM Jan 7th, 2010


iTweetMeat This one gets me, Square Meaters (dev from Murray Gray) – http://www.squaremeaters.com.au/ #meatcamp -9:25 PM Jan 7th, 2010


agropinion Done, are we getting free meat for taking quiz? RT@iTweetMeat: complete this short evaluation, I’d appreciahttp://bit.ly/81zDc4 #meatcamp -9:25 PM Jan 7th, 2010


NYFarmer @danielho #meatcamp In modern world, people r very far removed from natural resource production, including food and animals-9:24 PM Jan 7th, 2010


danielho @agropinion@tgnh How much premium? I think same as eco-products. Conceptually 30%, but NONE when you get to cash register. #meatcamp -9:24 PM Jan 7th, 2010


DayAngus @meatcamp Old cattle term LOL #meatcamp -9:24 PM Jan 7th, 2010


JulieMett @meatcamp Guessing Black Baldy is slang for Black Simm & others, Heinz 57’s? generic Black white-face. Love it, takes me back!#meatcamp -9:24 PM Jan 7th, 2010


iTweetMeat @tgnh Re the premium, it it a matter of connecting with the producer or beef quality? Both? #meatcamp -9:24 PM Jan 7th, 2010


tgnh When i leave the mass market to find & buy provenance (local) it’s at least $4lb premium on steaks. #meatcamp -9:23 PM Jan 7th, 2010


DayAngus Great Point RT @JulieMett: NYTimes: “People are demanding choice at a time when commercial livstck r being bred for consistency.”#meatcamp -9:23 PM Jan 7th, 2010


aphahorse RT @farmconnect Great resource on heritage breedshttp://www.albc-usa.org/ #meatcamp -9:22 PM Jan 7th, 2010


meatcamp @DayAngus I have Cattle Encyclopedia & oddly, it doesn’t seem to list Black Baldies (tho’ does have Black Simme, Brangus, Braford) #meatcamp -9:22 PM Jan 7th, 2010


agropinion @tgnh How much premium–ballpark? I hear people say theyll pay but have many friends struggling in this economy to sell tht way #meatcamp -9:22 PM Jan 7th, 2010


iTweetMeat @Feastfinefoods LOL. It was a kiwi friend who told me abt importing Angus from UK to Aus #meatcamp -9:21 PM Jan 7th, 2010


danielho @JulieMett IMHO, consistency is only good for crappy commodities that nobody really cares about. In food, it is usu boring/bad. #meatcamp -9:21 PM Jan 7th, 2010


DayAngus @Feastfinefoods Kiwi is our crossbred right? Cross btwn breeds. I learned that from a New Zealand producers #meatcamp -9:21 PM Jan 7th, 2010


DayAngus @tgnh So you would pay premium if you know the farm, state, breed etc. Proper labeling correct? #meatcamp -9:20 PM Jan 7th, 2010


iTweetMeat Posting agn: Folks, if you’d take a second and complete this short evaluation, I’d appreciate it much! http://bit.ly/81zDc4#meatcamp -9:20 PM Jan 7th, 2010


Pleasanthouse Convenience is moot when I realize who I’m helping most at the end of the day by purchasing variety #meatcamp -9:20 PM Jan 7th, 2010


meatcamp @danielho In blind tasting, taste preference is largely subjective. Interesting to see how ppl change their minds when know story. #meatcamp -9:20 PM Jan 7th, 2010


Feastfinefoods @agropinion theory is they have been selected to perform on grass and are outcrosses (we also bring in kiwi genetics for same rsn) #meatcamp -9:19 PM Jan 7th, 2010


JulieMett NYTimes: “People are demanding choice at a time when commercial livestock are being bred for consistency.” Food 4 thought.#meatcamp -9:19 PM Jan 7th, 2010


tgnh Convenience important, imo, and more provenance info would help the big producers…’where/who is this from’. I’d pay premium.#meatcamp -9:18 PM Jan 7th, 2010


JulieMett @DayAngus we also must note that our Simms are crossed up with Angus! #meatcamp -9:18 PM Jan 7th, 2010


meatcamp @iTweetMeat But it seems huge variety of breeds & cross breeds in every food region. For all reasons discussed earlier.#meatcamp -9:18 PM Jan 7th, 2010


fourgreenis @iTweetMeat Have been there once and saw Kingsville and surrounding area. #meatcamp -9:18 PM Jan 7th, 2010


agropinion I want to know too! RT @iTweetMeat@Feastfinefoods What is the idea behind brining in Irish and Scottish genetics? #meatcamp#meatcamp -9:18 PM Jan 7th, 2010


JulieMett Because the smaller ones are cuter :). Seriously: milk, meat. A top Gelbvieh breeder is nearby, so genetics avail. #meatcamp -9:17 PM Jan 7th, 2010


meatcamp @iTweetMeat It’s anecdotal but upper midwest/northeast seem to have more old-line breeds eg Galloway, Highland. #meatcamp-9:17 PM Jan 7th, 2010


DayAngus @meatcamp It is also important to note that Angus is the root of many breeds. Black Simmental, Brangus, Blk Shorthorn#meatcamp -9:17 PM Jan 7th, 2010


iTweetMeat @Feastfinefoods What is the idea behind brining in Irish and Scottish genetics? #meatcamp -9:17 PM Jan 7th, 2010


danielho Is taste completely subjective? I like grassfed and dry aged. Met guy that likes only grain fed and wet aged. #meatcamp -9:16 PM Jan 7th, 2010


iTweetMeat No. RT @danielho@farmconnect Is it true that diet makes a bigger difference to pork than to beef? #meatcamp -9:15 PM Jan 7th, 2010


scenicnewyork @NYFarmer Belted Galloways look like walking sofas they r so wide! #meatcamp R those the oreo cookie looking cows? (black w/white middle) -9:15 PM Jan 7th, 2010


DayAngus @iTweetMeat Absolutely Aged meat is tender. We have the meat hung for our clients min. 14 day #meatcamp -9:15 PM Jan 7th, 2010


Feastfinefoods @meatcamp in Aust latest trend in Angus stud world is to bring in genetics from Scotland and Ireland #meatcamp -9:15 PM Jan 7th, 2010


iTweetMeat Yes. RT @Pleasanthouse: Can we agree that buying variety often means we will be helping those producers who finish their own beef? #meatcamp -9:15 PM Jan 7th, 2010


iTweetMeat GR8 question RT @agropinion: ? For the non-cattle producers: Beef ind has focused on convenince is that what you need most? Other? #meatcamp -9:15 PM Jan 7th, 2010


meatcamp @danielho Not seen formal study but farmers/butchers I know: pigs have just one stomach so easier to influence flavor via diet.#meatcamp -9:15 PM Jan 7th, 2010


Pleasanthouse Can we agree that buying variety often means we will be helping those producers who finish their own beef? #meatcamp -9:14 PM Jan 7th, 2010


iTweetMeat Hey, @CarrieOliver @meatcamp Have u observed much variation in breed distribution based on region/geography in N. America? #meatcamp -9:14 PM Jan 7th, 2010


agropinion ? For the non-cattle producers: Beef ind has been focused on convenince is that what you need most? Some other priority?#meatcamp -9:14 PM Jan 7th, 2010


meatcamp @JulieMett So important note: Angus not just 1 set of genetics nor is Simmental. Why do you like smaller Fleckvieh, Gelbvieh line? #meatcamp -9:13 PM Jan 7th, 2010


iTweetMeat GREAT place 2 visit! RT @fourgreenis@iTweetMeat It helps to be married to someone who grew up on wt was part of the King Ranch #meatcamp -9:13 PM Jan 7th, 2010


iTweetMeat @danielho I think one of the mondo-big factors, n addition to preparation (I think: kitchen) is how its aged (how done & how long)#meatcamp -9:12 PM Jan 7th, 2010


SteakPerfection RT @iTweetMeat…if you’d take a second and complete this short evaluation, I’d appreciate it much! http://bit.ly/81zDc4#meatcamp #meatcamp -9:12 PM Jan 7th, 2010


danielho @farmconnect Is it true that diet makes a bigger difference to pork than to beef? #meatcamp -9:12 PM Jan 7th, 2010


meatcamp RT @iTweetMeat@JulieMett I think u and I both know producers feel vry passionately abt their cattle. #meatcamp -9:12 PM Jan 7th, 2010


meatcamp @agropinion Yes, most surprised to learn not just ranch but truckers, slaughterhouses, & butchers huge impact on flavor/tenderness #meatcamp -9:12 PM Jan 7th, 2010


agropinion Cool history RT @fourgreenis@iTweetMeat It helps to be married to someone who grew up on wt was part of the King Ranch#meatcamp -9:11 PM Jan 7th, 2010


JulieMett re: smallish Devons on grass; then again, our rangy Simms do GREAT on grass :). #meatcamp (though we use smaller Fleckvieh, Gelbvieh) -9:11 PM Jan 7th, 2010


iTweetMeat @JulieMett I think u and I both know producers feel vry passionately abt their cattle. #meatcamp -9:11 PM Jan 7th, 2010


Feastfinefoods @iTweetMeat “Free range, milk fed vealer” #meatcamp -9:11 PM Jan 7th, 2010


meatcamp We’ll keep talking breed but we’ll also open floor to questions other than breed for next 20 min. #meatcamp -9:10 PM Jan 7th, 2010


iTweetMeat @Feastfinefoods Superb. Do you market this as veal?#meatcamp -9:10 PM Jan 7th, 2010


agropinion Feeding and preparation technique. RT @danielho:@farmconnect…factor in the difference in the TASTE of beef?#meatcamp -9:10 PM Jan 7th, 2010


iTweetMeat Folks, if you’d take a second and complete this short evaluation, I’d appreciate it much! http://bit.ly/81zDc4 #meatcamp -9:10 PM Jan 7th, 2010


Feastfinefoods @iTweetMeat I have had a lot of exp. with Limousin X at 8 months old – wonderful beef if u can low stress handle them#meatcamp -9:09 PM Jan 7th, 2010


JulieMett @iTweetMeat some buzz at a VA grass-finish conference in Oct about Devons; small, efficient on grass (accdg to producer)#meatcamp -9:09 PM Jan 7th, 2010


meatcamp Some breeds or crossbreeds thrive in some geographies, husbandry programs better than others. Rutherford-Cabernet; Carneros-Pinot #meatcamp -9:08 PM Jan 7th, 2010


DayAngus @JulieMett It is a black hide program #meatcamp but I am not a Red Angus Guru -9:07 PM Jan 7th, 2010


fourgreenis @iTweetMeat It helps to be married to someone who grew up on land that was once part of the King Ranch 🙂 #meatcamp -9:07 PM Jan 7th, 2010


agropinion The other Black Angus??? 🙂 RT @iTweetMeat: I’ll say it, RED ANGUS. Thoughts? #meatcamp -9:07 PM Jan 7th, 2010


DayAngus @agropinion I do not know I am passionate about my Angus LOL #meatcamp -9:07 PM Jan 7th, 2010


JulieMett Darn it, keep forgetting! #meatcamp @DayAngus dumb question: can red angus qualify as CAB? -9:06 PM Jan 7th, 2010


yourlocalfoods Breaking for chauffeur duty. . . #meatcamp -9:06 PM Jan 7th, 2010


iTweetMeat Some ppl tout their Devons. Anyone eaten any? Whatcha think? #meatcamp -9:06 PM Jan 7th, 2010


iTweetMeat @fourgreenis Now that’s exceptional #meatcamp -9:06 PM Jan 7th, 2010


yourlocalfoods I can sell it as “almost Angus” or “rarest Angus” 🙂 RT@iTweetMeat: I’ll say it, RED ANGUS. Thoughts? #meatcamp -9:06 PM Jan 7th, 2010


danielho @farmconnect Which factor in your opinion is the most important in the difference in the TASTE of beef? #meatcamp -9:05 PM Jan 7th, 2010


agropinion @JulieMett I’ve only been around big puppy dog like Simms. Showed a few in 4-H. #meatcamp. -9:05 PM Jan 7th, 2010


DayAngus @danielho Correct red is recessive gene #meatcamp -9:04 PM Jan 7th, 2010


Feastfinefoods Breed of livestock has biggest awareness in beef here in Oz some and growing in pork and lamb – none whatsoever in chicken#meatcamp -9:04 PM Jan 7th, 2010


fourgreenis @iTweetMeat We buy Santa Gertrudis from Gettysburg, PA#meatcamp -9:04 PM Jan 7th, 2010


Pleasanthouse Would like to see variety we tend to assoc. w/ only fine-dining and niche markets accessible to EVERYONE #meatcamp -9:04 PM Jan 7th, 2010


agropinion @farmconnect agree on suitability to location/climate We would be raising something else if we lived somewhere else.#meatcamp -9:04 PM Jan 7th, 2010


tgnh Seems like angus was the differentiator, now everyone has it (fast food). No longer unique. Need new differentiator in marketplace#meatcamp -9:03 PM Jan 7th, 2010


danielho @iTweetMeat I know about Red Angus. Is RED a recessive gene? #meatcamp -9:03 PM Jan 7th, 2010


agropinion agree RT @danielho@iTweetMeat@agropinion I think Angus is household name-only geeks know that it is black.#meatcamp -9:02 PM Jan 7th, 2010


meatcamp @cwildman Please do through in pigs or lambs or chickens. The concept is the same: meat is like wine, it varies. This is good!#meatcamp -9:02 PM Jan 7th, 2010


iTweetMeat @cwildman Rare pig breeds … next week? #meatcamp -9:02 PM Jan 7th, 2010


KyFarmersMatter #venison bologna’s done. Im outta here. I luv lots of breeds. Jus luv beef. Have2give kuddos2 underated Holstein cuz it taste fab #meatcamp -9:02 PM Jan 7th, 2010


fourgreenis @iTweetMeat Any marketing I can think of is local. We surprised a producer because we wanted beef that was 200 miles away from us. #meatcamp -9:02 PM Jan 7th, 2010


Pleasanthouse niche beef market around 10% of meat buying pop., “fine-dining” (niche) restaurant market around 2% of dining pop.#meatcamp -9:02 PM Jan 7th, 2010


meatcamp @nel1jack As someone approaching the beef industry from the outside, I see no reason not to celebrate Brangus as diff’t & good.#meatcamp -9:01 PM Jan 7th, 2010


iTweetMeat And many composite breeds – Brangus, Braford, Sta Gertrudis RT @nel1jack@iTweetMeat brahmas R good heat and disease resistance #meatcamp -9:01 PM Jan 7th, 2010


cwildman Are we just talking Beef or can we throw in rare breed Pigs? Oxford Sandy & Blacks anyone http://www.twitpic.com/o0kn1#meatcamp -9:01 PM Jan 7th, 2010


iTweetMeat I’ll say it… I’ll say it… RED ANGUS. Thoughts? #meatcamp -9:01 PM Jan 7th, 2010


yourlocalfoods @Feastfinefoods yes, & wagyu has such a compelling history, have seen it in some restaurant items. Does breed have climate needs? #meatcamp -9:00 PM Jan 7th, 2010


iTweetMeat @danielho Or red. #meatcamp -9:00 PM Jan 7th, 2010


nel1jack @iTweetMeat brahmas are good heat and disease resistance.#meatcamp -9:00 PM Jan 7th, 2010


danielho RT @meatcamp: It’s a fair question, why do stores/fast food/restros only talk about Angus (or maybe Kobe). <– MARKETING#meatcamp -9:00 PM Jan 7th, 2010


meatcamp RT @iTweetMeat: Do U think there are oppys for individuals 2 market beef breed (via direct, alt sales outlets) than usually done?#meatcamp -9:00 PM Jan 7th, 2010


iTweetMeat @Feastfinefoods Recently read an article in a meat newsletter about Angus burger boom #meatcamp -9:00 PM Jan 7th, 2010


JulieMett oops, forgot #meatcamp we have always assumed breeds going “black” to capitalize on Angus rep: more $ at sales/auctions? At least here. -8:59 PM Jan 7th, 2010


danielho @iTweetMeat@agropinion I think Angus is household name but only geeks know that it is black. #meatcamp -8:59 PM Jan 7th, 2010


iTweetMeat @Feastfinefoods And of course, there the Australian Lowline Angus… #meatcamp -8:59 PM Jan 7th, 2010


KyFarmersMatter WooHoo RT @iTweetMeat@tgnh Lots of niche marketing, happening all over the place! #meatcamp -8:59 PM Jan 7th, 2010


DayAngus Agree RT @KyFarmersMatter Admire CAB’s efforts. Feel bit sad it’s been watered down by copycats. + it’s still too simple#meatcamp -8:59 PM Jan 7th, 2010


iTweetMeat Do U think there are opportunities for individuals 2 market their beef breed (via direct, other sales outlets) than usually done?#meatcamp -8:59 PM Jan 7th, 2010


Feastfinefoods #meatcamp in Aust we have big push on for Angus now with big Burger chains – no other breed gets a look in -8:58 PM Jan 7th, 2010


KyFarmersMatter @meatcamp Completely agree. They did a fabulous job but the watering effect always happens 2a good thing don’t it? lol#meatcamp -8:58 PM Jan 7th, 2010


Pleasanthouse Niche marketing is what America is all about to me. RT@iTweetMeat @tgnh Lots of niche marketing, happening all over the place! #meatcamp -8:58 PM Jan 7th, 2010


tgnh This will be an important growing trend! RT @iTweetMeat@tgnhLots of niche marketing, happening all over the place! #meatcamp#meatcamp -8:58 PM Jan 7th, 2010


meatcamp @Feastfinefoods Wagyu (or Kobe) is other breed many N. Americans can identify. It can be delicious, I enjoy putting it in tastings#meatcamp -8:58 PM Jan 7th, 2010


danielho @NYFarmer Much like how many types of furniture grade wood can a young adult name now vs. 50 years ago? #meatcamp -8:58 PM Jan 7th, 2010


DayAngus @Feastfinefoods tells about Wagyu I am interested#meatcamp -8:58 PM Jan 7th, 2010


agropinion People will raise the breed (color) most profitable. Because of the restaurant market it’s been Angus for long time. #meatcamp -8:58 PM Jan 7th, 2010


iTweetMeat @Feastfinefoods Superb observation! Can you tell us abt ur Aussie Wagyu? #meatcamp -8:57 PM Jan 7th, 2010


meatcamp @KyFarmersMatter Admire Certified Angus Beef’s efforts. Feel bit sad it’s been watered down by copycats. + it’s still too simple#meatcamp -8:57 PM Jan 7th, 2010


danielho @NYFarmer Is this just a function of food becoming a sterile commodity that the public has no real association with? #meatcamp -8:57 PM Jan 7th, 2010


iTweetMeat @tgnh Lots of niche marketing, happening all over the place! #meatcamp -8:57 PM Jan 7th, 2010


DayAngus @JulieMett You are correct @ CAB launch #meatcamp -8:56 PM Jan 7th, 2010


yourlocalfoods @MeatCamp any marketer would need a reason to go anything other than Angus for “premium beef” attention, no fastfood would bother? #meatcamp -8:56 PM Jan 7th, 2010


Feastfinefoods #meatcamp – notice no one talking about the Wagyu breed over there – it is a big thing over here in Australia -8:56 PM Jan 7th, 2010


Pleasanthouse This excites me. You’d hear me doing the same. RT@meatcamp Overheard arguing over Charolais vs. Holstein #meatcamp-8:56 PM Jan 7th, 2010


tgnh Look at other product categories=variety explosion. Seems like missed opportunity in beef. (Carrie is ahead of the curve!) #meatcamp -8:56 PM Jan 7th, 2010


iTweetMeat @JulieMett It really did work! (Mick Colvin, Penn State grad…) #meatcamp -8:56 PM Jan 7th, 2010


DayAngus I agree RT @Pleasanthouse@meatcamp I think it’s just as important that people know why variety is not obvious too. #meatcamp-8:55 PM Jan 7th, 2010


iTweetMeat @JulieMett Amazing how so many breeds have “gone black” – i.e. Chi, Simmi, Limi, Maine, Saler, …what am I missing?#meatcamp -8:55 PM Jan 7th, 2010


agropinion Peps know Angus because of the restaurant support of CAB. I don’t think people know anything else abt the brand unless I tell thm #meatcamp -8:54 PM Jan 7th, 2010


JulieMett @meatcamp if memory serves, Angus org. launched CAB campaign 20 yrs ago for breed recognition … obviously, it worked!#meatcamp -8:54 PM Jan 7th, 2010


danielho @meatcamp Angus is nice, but there are many variables though, no? Is diff in taste more due to breed than anything else?#meatcamp -8:54 PM Jan 7th, 2010


DayAngus @iTweetMeat I think it is the associate of black hide. Feedlots would tell you a Hereford/Angus reach desired finish wgt quicker #meatcamp -8:54 PM Jan 7th, 2010


KyFarmersMatter @meatcamp cuz they’re flyin’ on coat tale of gud mktg prog by CAB & now Angus perceived as quality by majority consumers. #meatcamp -8:54 PM Jan 7th, 2010


agropinion I had an immigrant from Rowanda ask me if he could by a Certified Angus Goat once. He wanted a black goat. That’s marketing#meatcamp -8:54 PM Jan 7th, 2010


iTweetMeat @DayAngus I’d have 2 check USDA program details. Thought u were referring to something lk Sterling Silver, lk CAB w/o color req #meatcamp -8:53 PM Jan 7th, 2010


Pleasanthouse @meatcamp I understand. I think it’s just as important that people know why variety is not obvious too. #meatcamp -8:53 PM Jan 7th, 2010


meatcamp It’s a fair question, why do stores/fast food/restros only talk about Angus (or maybe Kobe). #meatcamp -8:52 PM Jan 7th, 2010


JulieMett @iTweetMeat black simms a U.S. fad; not many grazing around in their native alps! $$$ — premiums at sale, in showring.#meatcamp -8:52 PM Jan 7th, 2010


iTweetMeat RT @DayAngus I think it is fair to say that other breeds can reach the same grade as Angus if the operation is handled correctly.#meatcamp -8:52 PM Jan 7th, 2010


agropinion @JulieMett Alwys though Simm had great disposition too.#meatcamp -8:51 PM Jan 7th, 2010


iTweetMeat @agropinion By virtue of CAB marketing do you think Angus is a household name? Do they associate it with black?#meatcamp -8:51 PM Jan 7th, 2010


DayAngus @iTweetMeat Farmland Black Angus comes to mine. Remember anything w/o CAB logo is not authenic prgm. Are they blk hide? #meatcamp -8:51 PM Jan 7th, 2010


NYFarmer @pleasanthouse @itweetmeat #meatcamp Public can name 20 dog breeds, 2 cow breeds zero chicken breeds -8:51 PM Jan 7th, 2010


yourlocalfoods would venture that Canadian grocery shopper connects with various cuts. Then A,AA,AAA, lean, extra lean, Angus, Alberta as terms #meatcamp -8:51 PM Jan 7th, 2010


iTweetMeat @JulieMett Think the black simmy is a fad? Why’s that?#meatcamp -8:50 PM Jan 7th, 2010


agropinion I think all my city friends know Angus name. May not know anything else. RT @NYFarmer@pleasanthouse Doubt publi can name breeds #meatcamp -8:50 PM Jan 7th, 2010


KyFarmersMatter @cwildman understand cuz Im a butcher but was asking how meat can be lean AND well marbled cuz it cant be#meatcamp -8:50 PM Jan 7th, 2010


meatcamp @Pleasanthouse One reason for our session on breed is to help folks learn there are many breeds. Like w/ wine, wonderful selection #meatcamp -8:50 PM Jan 7th, 2010


JulieMett @meatcamp Thx Carrie! For us, sticking with Simm has been emotional, plus herd performance on rocks. black fad rough, tho#meatcamp -8:49 PM Jan 7th, 2010


DayAngus @danielho I think it is fair to say that other breeds can reach the same grade as Angus if the operation is handled correctly.#meatcamp -8:49 PM Jan 7th, 2010


iTweetMeat @nel1jack The B word! Nelson, you’re from S. Texas — share info about Brahman cattle with us. #meatcamp -8:49 PM Jan 7th, 2010


meatcamp @danielho Angus beef is delicious. Depending on genetics (eg root stock w/ wine), cross breed, diet, aging, flavor will differ#meatcamp -8:49 PM Jan 7th, 2010


iTweetMeat @DayAngus What are some examples of those programs?#meatcamp -8:48 PM Jan 7th, 2010


Pleasanthouse Indeed. That’s my point. They can name one. Angus RT@NYFarmer @pleasanthouse #meatcamp Doubt public can name manu beef breeds -8:48 PM Jan 7th, 2010


iTweetMeat @NYFarmer What do you think of the eating quality of ur cull Holsteins? I have a little left in my frzr – and it’s pretty good!#meatcamp -8:48 PM Jan 7th, 2010


nel1jack Best beef I remember eating was 1/8 holstein, 1/8 brahma, 1/4 angus, 1/2 polled hereford #meatcamp -8:48 PM Jan 7th, 2010


NYFarmer #meatcamp @itweetmeat I did a twitter survey one nite, few could even name a chicken breed -8:48 PM Jan 7th, 2010


cwildman @KyFarmersMatter the fat is in the meat rather than a big lump of fat on the outside that butchers trim off, marbling cooks out#meatcamp -8:48 PM Jan 7th, 2010


agropinion @iTweetMeat I’m ready for day we’re paid based on finished product regardless of color. But that’s not the way it is today.#meatcamp -8:48 PM Jan 7th, 2010


DayAngus @Pleasanthouse I think Angus is household name. Many programs try to knock off the CAB program #meatcamp -8:47 PM Jan 7th, 2010


iTweetMeat All 3 RT @meatcamp: Id venture that simplistically, choosing a breed is a business, marketing, and emotional decision.#meatcamp -8:47 PM Jan 7th, 2010


NYFarmer @pleasanthouse #meatcamp Doubt public can name manu beef breeds -8:47 PM Jan 7th, 2010


iTweetMeat RT @danielho: OK, heres a question. Why Angus? Whats the deal with black cattle? Is the beef better or is it all marketing?#meatcamp -8:47 PM Jan 7th, 2010


iTweetMeat RT @KyFarmersMatter@farmconnect but as a butcher, Id say..yes, but subcutaneous is trimmed way so never lands on consumers plate #meatcamp -8:46 PM Jan 7th, 2010


danielho OK, here’s a question. Why Angus? What’s the deal with black cattle? Is the beef better or is it all marketing? #meatcamp -8:46 PM Jan 7th, 2010


KyFarmersMatter @farmconnect but as a butcher, I’d say…yes, but subdermal is trimmed way so never lands on consumers plate#meatcamp -8:45 PM Jan 7th, 2010


Pleasanthouse 90% of public buys beef from supermarket. What breed, if any, are they asking for? Rather, what breed do they expect?#meatcamp -8:45 PM Jan 7th, 2010


cookingwcaitlin RT: meatcamp I’d venture that simplistically, choosing a breed is a business, marketing, and emotional decision. #meatcamp -8:45 PM Jan 7th, 2010


agropinion Easy to figure out which stores place emphasis on meat knowledge agree many don’t train staff like they shd. But some do good jb. #meatcamp -8:44 PM Jan 7th, 2010


bgfarmboy @MeatCamp Disposition. I’m partial to Highlands because they are known for their mild disposition and are easy to care for.#meatcamp -8:44 PM Jan 7th, 2010


meatcamp I’d venture that simplistically, choosing a breed is a business, marketing, and emotional decision. #meatcamp -8:44 PM Jan 7th, 2010


iTweetMeat @agropinion Premium price for black calf. Do you think that’s where we should be? Are there just as good red or white ones?#meatcamp -8:43 PM Jan 7th, 2010


iTweetMeat @DayAngus Pls tell us more abt Amerifax. Any1 have info 2 share on Beefmasters? Other “American” breeds? #meatcamp -8:43 PM Jan 7th, 2010


JulieMett @iTweetMeat heritage goats, interesting! Rare Breeds, Frozen in Time – http://nyti.ms/84rXZv #meatcamp -8:43 PM Jan 7th, 2010


agropinion Why this breed? We’re cow-calf. Still get a premium price for a black baby. #meatcamp -8:43 PM Jan 7th, 2010


iTweetMeat @DayAngus How do your cattle tend to grade? #meatcamp-8:42 PM Jan 7th, 2010


danielho @iTweetMeat Yeah, you’d have a buck! 🙂 #meatcamp -8:42 PM Jan 7th, 2010


DayAngus As a teen I worked with Amerifax producers, they process as good as Angus and could qualify as CAB #meatcamp -8:42 PM Jan 7th, 2010


iTweetMeat @bgfarmboy Which breeds have been “genetically modified” IYO? #meatcamp -8:41 PM Jan 7th, 2010


iTweetMeat If I had a $1 for … RT @danielho: The 1 that did know was actually an uruguayan vet that worked in a portuguese butcher shop.#meatcamp -8:40 PM Jan 7th, 2010


KyFarmersMatter @farmconnect Yes, I know highlands. Have one’s horns hanging in home. John’s dad raised em in MI but marble is fat#meatcamp -8:40 PM Jan 7th, 2010


meatcamp @tgnh There is a ton of variety but supermarkets & processors not set up well to sell it like they do wines. Trying to change that #meatcamp -8:40 PM Jan 7th, 2010


iTweetMeat @meatcamp RE: why breeds? Much is tradition, emotional connection, “what my dad raised” #meatcamp -8:40 PM Jan 7th, 2010


bgfarmboy @nel1jack I call heritage breeds like Highlands & Galloways as breeds that have not been genetically modified or cross breed.#meatcamp -8:40 PM Jan 7th, 2010


DayAngus We process them at lighter wgt. The last layer of finish is the fat layer. RT @KyFarmersMatter@bgfarmboy #meatcamp -8:39 PM Jan 7th, 2010


iTweetMeat i.e. Milking Shortnorn & Beef Shorthorn. Brown Swiss & Braunvieh. #meatcamp -8:39 PM Jan 7th, 2010


yourlocalfoods @nel1jack in promoting local, I think I’ll have to fully understand the “Alberta Beef” brand first. Might be finishing/processing. #meatcamp -8:39 PM Jan 7th, 2010


danielho @iTweetMeat The 1 that did know was actually an uruguayan vet that worked in a portuguese butcher shop. #meatcamp -8:39 PM Jan 7th, 2010


iTweetMeat What’s interesting are dual purpose breeds, and how they’ve split for either #beef or #dairy. Others declining in numbers#meatcamp -8:39 PM Jan 7th, 2010


meatcamp Why might breed matter? We’ve heard marbling, ability to adapt to local geography & forage. What else? #meatcamp -8:38 PM Jan 7th, 2010


NYFarmer @itweetmeat Also got endangered chix, put all MALES in freezer #meatcamp TSpeckled Sussex and others) #meatcamp -8:38 PM Jan 7th, 2010


iTweetMeat @JulieMett Try tweetchat or twubs if Tweetdeck is misbehaving #meatcamp -8:38 PM Jan 7th, 2010


iTweetMeat @MusicCityMissy I wouldn’t consider CAB a complete #fail. There are many other qualifiers indicative of Angus-like attributes.#meatcamp -8:37 PM Jan 7th, 2010


bgfarmboy @iTweetMeat The difference is less surface fat but high amounts of fine marbling throughout the meat. Slow growth=fine marbling. #meatcamp -8:37 PM Jan 7th, 2010


KyFarmersMatter Will b real honest w/ya ~Best beef ever had (short of my own, lol) was Holstein. #meatcamp -8:37 PM Jan 7th, 2010


JulieMett @meatcamp @agropinion I’m here, representin’ KS Simmental, tallgrass finished. Fighting with Tweetdeck but it alerted me ur here! #meatcamp -8:37 PM Jan 7th, 2010


danielho @CarrieOliver Hmmm…it is a “French creamy cow” as I like to call them. I think I’ve seen Swiss ones too! 🙂 #meatcamp -8:37 PM Jan 7th, 2010


iTweetMeat @danielho I’m surprised it’s that HIGH! Yet do they have an interest in knowing breed/farm/etc? #meatcamp -8:36 PM Jan 7th, 2010


DayAngus Correct black hide but have to meet certain requirements RT@MusicCityMissy@yourlocalfoods it carries clout w/consumers#meatcamp -8:36 PM Jan 7th, 2010


nel1jack @yourlocalfoods actually hereford were marketing their breed/meat before the angus breed did #meatcamp -8:36 PM Jan 7th, 2010


KyFarmersMatter @bgfarmboy How can beef be lean & well marbled (fat)? #meatcamp -8:35 PM Jan 7th, 2010


iTweetMeat Such as the Texas Longhorn (@meatcamp). Euro breeds imported & used on the Spanish breeds in 1800’s #meatcamp -8:35 PM Jan 7th, 2010


meatcamp Best breed hard to say. Top 3 favs. 1) Pure bred Charolais 2) Charolais Angus 3) Simmental. But diff’t diets, aging, ranchers…#meatcamp -8:35 PM Jan 7th, 2010


iTweetMeat RT @yourlocalfoods: Good point! RT @Pleasanthouse: 90 % of public values variety of preparation over variety of beef imo#meatcamp -8:34 PM Jan 7th, 2010


iTweetMeat Cool. Other species? RT @NYFarmer@itweetmeat Minor Breeds Conservancy also pointed us to endangered geese #meatcamp -8:34 PM Jan 7th, 2010


yourlocalfoods Good point! RT @: 90 % of public values variety of preparation over variety of beef imo #meatcamp -8:34 PM Jan 7th, 2010


iTweetMeat @yourlocalfoods Hereford prog. Prob w/ that is “might” be more Herf than Cert Angus is Angus. (sry @agropinion, but that’s true)#meatcamp -8:34 PM Jan 7th, 2010


meatcamp Cattle first arrived in N. America w/ the Spanish, generally referred to as Criollo cattle. They are heat tolerant, hardy critters#meatcamp -8:34 PM Jan 7th, 2010


NYFarmer @itweetmeat Minor Breeds Conservancy also pointed us to endangered geese #meatcamp -8:33 PM Jan 7th, 2010


bgfarmboy @GreenSoil This breed is insulated with hair, not backfat, so the carcass is lean. The breed is slow growingso marbels well.#meatcamp -8:33 PM Jan 7th, 2010


KyFarmersMatter RT @iTweetMeat: Question for yall — of the diff breeds youve had on the plate, which did you like best & why?#meatcamp -8:33 PM Jan 7th, 2010


iTweetMeat @yourlocalfoods Yes, prob via diff mktg campaigns by breed assns #meatcamp -8:33 PM Jan 7th, 2010


yourlocalfoods “Certified Angus” is running a “breed” model as far as consumers know. Is any other breed group comparable out there?#meatcamp -8:33 PM Jan 7th, 2010


tgnh Is all this variety mostly 4 direct sale? I thought carrie talked about ‘variety walks up to door->leaves choices” big processors#meatcamp -8:32 PM Jan 7th, 2010


agropinion It’s definitely not perfect, but some stores have as much as 1/2 the case of certified or branded programs (not just WholeFoods)#meatcamp -8:32 PM Jan 7th, 2010


NYFarmer @carrieoliver There r a lot of politicians I would like 2 drag around w/oxen #meatcamp -8:32 PM Jan 7th, 2010


MusicCityMissy @yourlocalfoods it carries clout w/consumers but guarantees nothing but a black cow – no quality or pure bred cow#meatcamp -8:32 PM Jan 7th, 2010


KyFarmersMatter @iTweetMeat Well duh re:fav breed/meat, lol. I’m a big fan of Char X’s meat the Y is cuz I raise it 2 taste yummy#meatcamp -8:32 PM Jan 7th, 2010


iTweetMeat @nel1jack Earlier @nyfarmer shared their concept, they consulted a conservancy #meatcamp -8:32 PM Jan 7th, 2010


yourlocalfoods @iTweetMeat if people buy by breed, that’s what might come along, aren’t there breed associations that might push from other side? #meatcamp -8:31 PM Jan 7th, 2010


nel1jack What constitutes a heritage breed? #meatcamp -8:31 PM Jan 7th, 2010


iTweetMeat @meatcamp Ditto that for Shorthorns, also Scottish.#meatcamp -8:31 PM Jan 7th, 2010


NYFarmer #meatcamp • NYFarmer @itweetmeat We thought since we’re cattle people and sis is vet, we’re uniquely situated to work on saving rare cows -8:31 PM Jan 7th, 2010


iTweetMeat @bgfarmboy Gotcha. So how is a Highland “lean” and “well-marbled” at the same time? The obj is to edu our participants#meatcamp -8:30 PM Jan 7th, 2010


Pleasanthouse 90 % of public values variety of preparation over variety of beef imo #meatcamp -8:30 PM Jan 7th, 2010


concern4pets @farmconnect got cha & ty #meatcamp -8:30 PM Jan 7th, 2010


iTweetMeat @agropinion I’m with @meatcamp (@CarrieOliver) Informed dudes/dudettes @ meat counter a rarity. #meatcamp -8:30 PM Jan 7th, 2010


meatcamp Lots of people have heard of Angus beef. This breed is originally from Scotland. But so is Highland beef & they are totally diff’t #meatcamp -8:29 PM Jan 7th, 2010


iTweetMeat Question for y’all — of the diff breeds you’ve had on the plate, which did you like best & why? #meatcamp -8:29 PM Jan 7th, 2010


bgfarmboy @iTweetMeat Usually those stats are compared to “commercial” beef breeds including bison. #meatcamp -8:29 PM Jan 7th, 2010


iTweetMeat @concern4pets Wonderful! What would you like to see? Better id, traceback? #meatcamp -8:29 PM Jan 7th, 2010


concern4pets @iTweetMeat looking at producer statements re taste and wondering any way 2 connect in stores is all #meatcamp -8:28 PM Jan 7th, 2010


meatcamp @agropinion Funny, I asked meat cutter last week name of farm, breed, etc. guy looked at me like I was nuts. #meatcamp -8:28 PM Jan 7th, 2010


iTweetMeat @NYFarmer Cool. I also think of Shorthorns, other breeds as #heritage (going by “old”) … great to preserve rare breeds IMO#meatcamp -8:27 PM Jan 7th, 2010


yourlocalfoods @MusicCityMissy around Vancouver mainstrem you’ll see, “beef” or “Angus beef”, also “Alberta Beef” carries some market clout #meatcamp -8:26 PM Jan 7th, 2010


concern4pets @agropinion ty #meatcamp -8:26 PM Jan 7th, 2010


cwildman @farmconnect a few Highlands today in the snow in the Yorkshire Dales, UK http://bit.ly/4SCAGP #meatcamp -8:25 PM Jan 7th, 2010


Toby_Metcalf @JeffreyJKingman @meatcamp what do you think of these shirts? http://bit.ly/55Perm #meatcamp -8:25 PM Jan 7th, 2010


iTweetMeat @concern4pets That’s darn near impossible to do (i.d. breed @ grocery). Why does breed matter to you? #meatcamp -8:25 PM Jan 7th, 2010


agropinion Talk to the meat dept. manager. They can answer lots of ?s Or look for branding programs like certified breeds RT @concern4pets:#meatcamp -8:25 PM Jan 7th, 2010


NYFarmer @itweetmeat We went to Monor Breeds Conservacy site to look for old breeds that were low in #’s #meatcamp -8:25 PM Jan 7th, 2010


KyFarmersMatter @NYFarmer but taste wonderful! I really like em.#meatcamp -8:24 PM Jan 7th, 2010


GreenSoil RT @iTweetMeat: I’m reading about Highlands, which are described as low fat but well marbled. Ideas on how that works?#meatcamp -8:24 PM Jan 7th, 2010


KyFarmersMatter @NYFarmer Depends on feeding. Guessing u’re grass’n em as thy r well suited 4grass. Ones we buy dress low cuz belly/hide & is lean #meatcamp -8:24 PM Jan 7th, 2010


meatcamp @agropinion Simme came from Mettenburg Beef @JulieMettlies low here but her families beef is delicious. #meatcamp -8:24 PM Jan 7th, 2010


iTweetMeat I’m reading about Highlands, which are described as low fat but well marbled. Ideas on how that works? #meatcamp -8:24 PM Jan 7th, 2010


yourlocalfoods Too bad Aurochs went, 1600s not so long ago, guess buffalo came close too #meatcamp -8:23 PM Jan 7th, 2010


agropinion @meatcamp Did you get the Simme from a family friend, restaurant, other source? #meatcamp -8:23 PM Jan 7th, 2010


cwildman @NYFarmer mmm just done 2 belties for Xmas beef sales, went down very well, 3 year olds #meatcamp -8:23 PM Jan 7th, 2010


Pleasanthouse Love how prdcrs/consumers can save breeds by raising for food RT @NYFarmer Selected Belted Galloway as heritage breed to save #meatcamp -8:23 PM Jan 7th, 2010


NYFarmer @kyfarmsmatter We have not put Beltie in freezer yet, heard the meat is lean due to low fat #meatcamp -8:23 PM Jan 7th, 2010


meatcamp Different breeds emerged as they naturally adapted to new geographies. Man has reportedly groomed new breeds since Neolithic age #meatcamp -8:22 PM Jan 7th, 2010


MusicCityMissy to me the certified angus is such a bogus marketing term since angus is now allowed to be any black cow #meatcamp -8:22 PM Jan 7th, 2010


concern4pets So how does consumer tell what’s in the grocery store?#meatcamp -8:22 PM Jan 7th, 2010


iTweetMeat @NYFarmer To you, what does a “heritage breed” mean?#meatcamp -8:22 PM Jan 7th, 2010


agropinion @DayAngus Where in Illinois are you from? I get to Bloomington/Peoria fairly often #meatcamp -8:22 PM Jan 7th, 2010


NYFarmer Selected Belted Galloway as heritage breed to save#meatcamp -8:21 PM Jan 7th, 2010


agropinion Most important–1) how they taste on the plate 2) how easy they are to raise. #meatcamp -8:21 PM Jan 7th, 2010


KyFarmersMatter @NYFarmer Belties r super cute! I luv their wavy hides. Darling creatures #meatcamp -8:21 PM Jan 7th, 2010


meatcamp @NYFarmer I think Belted Galloways look more like Oreo cookies, lol. #meatcamp -8:20 PM Jan 7th, 2010


meatcamp In general, two main “lines” of cattle emerged. Bos Indicus (Asia) & Bos Taurus (Europe). #meatcamp -8:20 PM Jan 7th, 2010


NYFarmer Belted Galloways look like walking sofas they r so wide!#meatcamp -8:20 PM Jan 7th, 2010


yourlocalfoods Q on breed selection, do any farmers pick just because they like the looks? & figure out business side from there? I think I would #meatcamp -8:19 PM Jan 7th, 2010


meatcamp Today’s cattle originated w/ critters called Aurochs, huge (6 ft tall at shoulder), which went extinct in 1600s. #meatcamp -8:19 PM Jan 7th, 2010


iTweetMeat @bgfarmboy Noticed “higher protein, less fat” in ur link. Compared with what? #meatcamp -8:18 PM Jan 7th, 2010


bgfarmboy @MeatCamp We are in western Wisconsin, sell mostly at Twin Cities, MN farmers markets. #meatcamp -8:18 PM Jan 7th, 2010


agropinion @meatcamp I would say KS beef is the best, but those wd be fightin’ words. We do both grass and corn finish-sell to neighbors#meatcamp -8:18 PM Jan 7th, 2010


iTweetMeat RT @tgnh: Producers: what attribute most important in your selection of breed? #meatcamp -8:17 PM Jan 7th, 2010


meatcamp @NYFarmer Greetings, thank you for joining. Are you able to sell your cull Holsteins? #meatcamp -8:17 PM Jan 7th, 2010


iTweetMeat In my “neighborhood” growing up, we had Holsteins, Brown Swiss, Jerseys, Simmentals, Red Polls, some Chianinas & Maine Anjous, too #meatcamp -8:17 PM Jan 7th, 2010


bgfarmboy Here is a link with information about the Highland bred and meat qualities: http://www.nchca.org/pdf/NCHCA%20Flyer%20Print.pdf#meatcamp -8:16 PM Jan 7th, 2010


tgnh Producers: what attribute most important in your selection of breed? #meatcamp -8:16 PM Jan 7th, 2010


meatcamp @bgfarmboy Love Highland beef – fav so far is from Huntsville, Ontario, Ivanita Farms. Where are you? #meatcamp -8:16 PM Jan 7th, 2010


KyFarmersMatter @iTweetMeat Gosh, whole bunches (technical term)#meatcamp -8:15 PM Jan 7th, 2010


yourlocalfoods learning ’bout breeds at #meatcamp, on now, view hashtag via http://www.twubs.com, recommend all these agchats to consumers -8:15 PM Jan 7th, 2010


NYFarmer NYFarmer Dairy farmer with occasional cull cow Holsteins, pet Belted Galloways on grass #meatcamp -8:15 PM Jan 7th, 2010


meatcamp I think it’s worth noting Cattle Encyclopedia covers 700+ breeds & cross-breeds of cattle. @iTweetMeat let’s start w/ why so many #meatcamp -8:14 PM Jan 7th, 2010


iTweetMeat @farmconnect Sounds great! Baby beef — red veal?#meatcamp -8:14 PM Jan 7th, 2010


bgfarmboy We raise purebred Scottish Highland cattle, only grass-fed, very lean yet fine grained and good marbeling. #meatcamp -8:14 PM Jan 7th, 2010


KyFarmersMatter Amy frm Kentucky ~Raise charolais cross & own USDA slaughter/fab/further processing facility. Here until #venisonbologna’s done:) #meatcamp -8:14 PM Jan 7th, 2010


meatcamp @KyFarmersMatter Yet another reason to visit you in KY: homemade peanut brittle. #meatcamp -8:13 PM Jan 7th, 2010


iTweetMeat @KyFarmersMatter Which breeds do you process in ur plant? #meatcamp -8:12 PM Jan 7th, 2010


iTweetMeat What attributes do u like abt ur Angus, @agropinion?#meatcamp -8:12 PM Jan 7th, 2010


KyFarmersMatter @meatcamp Super! I opted for homemade peanut brittle –>less healthy choice #artichokecamp #meatcamp -8:11 PM Jan 7th, 2010


meatcamp @agropinion Hello, Jody. Just tasted old-line Simmental, grassfed/finished from Princeton, KS area. Unbelieveably good.#meatcamp -8:11 PM Jan 7th, 2010


iTweetMeat Hi Jody – thanks for participating. 2nite we’re discussing the many breeds out there. I see ur an Angus producer. What do u X w/? #meatcamp -8:11 PM Jan 7th, 2010


iTweetMeat @meatcamp ‘Twas not my bladder that was the problem. Cattle breeds … go! Thus far, Galloway mentioned, Charolais earlier#meatcamp -8:10 PM Jan 7th, 2010


agropinion Hi Jody a rancher raising angus/angus-cross cattle in Kansas and have a website on ag issues http://www.agropinion.com 1st timer#meatcamp -8:10 PM Jan 7th, 2010


cwildman @meatcamp so is Ranch finished beef the same as Grass Fed here in the UK? #MEATCAMP -8:10 PM Jan 7th, 2010


meatcamp @iTweetMeat TMI, Chris, lol. #meatcamp -8:08 PM Jan 7th, 2010


iTweetMeat Chris, Pennsylvania, work with small farmers and meat processors to bring the consumer quality, safe meat. #meatcamp -8:08 PM Jan 7th, 2010


cwildman @meatcamp hello #MEATCAMP from a snow bound UK how about Grass Fed Belted Galloway? http://www.twitpic.com/u19bg -8:08 PM Jan 7th, 2010


iTweetMeat HELLO! Made it back! (@tgnh was en route back from NY) Some1 in the car had 2 pee, cost a valuable 5 min! #meatcamp -8:07 PM Jan 7th, 2010

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