SJUfeller You sound like an outfit I'd like to do business with. I'll keep my eye out.
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Fellers Ranch
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Hi All --
We are still researching ways to reduce shipping costs. In the meantime, we are offering a $20 discount for first time customers. You can use promo code NEWBIE on our website to get the discount.
For a video talking about the Promo code, and showing the hanging beef, go to our facebook page:
https:/www.facebook.com/fellersranchmn/
The guy doing the selfie video is our partner that owns the butcher shop/processing facility. (Although it is a highly professional video production, Jeremy is not going to be quitting his day job! Haha)
Happy Easter!
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Club Member
- Mar 2020
- 5431
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Nov 2021
- 5272
- Lower, Slower Delaware
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
I may have to wait until the fall to try FR - it's already gotten very hot across the country and I'm leery of ordering meat for shipping under these conditions. I'm pretty well stocked at the moment. Although I do have a hankerin' for another brisket here soon, maybe I should roll the dice before it gets REALLY hot...
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Funny you should mention that. I just read and watched videos on new yeast preservation method using a cryogenic glycerin solution with the yeast slurry in sterile test tubes… which can then be frozen for years before reuse…
I ordered the stuff to do it and plan to preserve multiple pitches of the 7-8 strains I have on hand this summer.
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Following up on this string . . .
We tested a few ideas to reduce shipping costs. One was to not use dry ice on next day shipments. (Dry ice is expensive.) However, we decided that the risk of having thawed product is too significant to go down that road.
We also considered just raising some product costs, to offset shipping costs . . . but decided against that as well.
So far, what we've found works best are these options:
1. Encourage people to pool their orders with neighbors or friends. There are a good number of people this works for.
2. Run specials a bit more often and mention that the savings offset the shipping cost.
3. Give out a promo code to certain audiences.
Right now, we are are giving on-line customers that order two 12 oz New York Strips another one for free. https://www.facebook.com/fellersranchmn
We still want to try a couple of the other ideas mentioned by some of you.
Thanks for the suggestions!
Don
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Well . .. on the complementary or free question . . . I guess it depends on perspective.
We don't raise the price of the product, so, in that sense, it is free. However, we do select cuts that we want to move to do this with. We are not going to offer a "buy 2, get 1 free" deal on products that we are shorting restaurant costumers on.
We view it as a win/win when we run a deal of this nature.
We have limited freezer space, and we are not interested in building a large inventory of product. Tying up our resources on frozen inventory is too expensive for a small business like us. We'd rather sell the product at a discount than let it remain in frozen inventory. Even if we don't make money on that transaction, we cover costs and possibly gain a new customer.
If the buyer really likes the product (which we believe they will), they will see that it is worth the price difference from commodity beef. Educating potential customers is one of our most important -- and hard to do -- tasks . . . and there is no better way to educate someone that has never had our product than to get them to try it.
Sometimes when a business is offering a 2-for-1 deal, the product quality is reduced or there is an issue with the expiration date. That may be the case for businesses selling at the lower end of the market, as their customers are often basing their buying decisions almost strictly on price. If they get an inferior product, it really does not hurt the sellers brand.
Any business that is in the high end of a market, selling something of inferior quality is cutting its own neck. Most of our customers have quality as their top priority, not price.
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