I started the farm with the idea that I'd be doing mostly pastured poultry, ala joe salatin. I built the pens, and bought the plucker, and started that way. But then I learned that there are cultures that prefer a whole, live bird, and near a big city, it's rare to find them, and they're willing to pay for them.
Lesson #1: Sell what the customer wants, not what you planned to. If you get asked for something else (a lot), seriously consider changing your plan.
Most of the customers that I sell to don't use english as their primary language at home; I can now say "chicken" and "turkey" in five languages.
Lesson #2: Speaking the customers language makes it friendlier for them, and for you, and opens the culture to you. Learning another language is good.
I had a calf that I purchased go down on ice last year, spraddled, and it lay there until I found it in the morning. I tried my best to save it, and ended up just delaying the decision.
Lesson #3: Learn to know when you know enough, and don't prolong the decision. Sometimes it is time to act.
Lesson #4 (related to #3) Don't get too attached to your livestock. Everyone has to go sometime. Love them while they're here.
After putting the cow down and butchering it, I cut it into various cuts and enjoyed it more than I thought I would.
Lesson #5: Maybe a tough decision has some benefits. Oftentimes it simplifies your life, which is good in itself.
2 weeks ago
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