Managing Customer Expectations

Many farm-direct customers are buying bulk beef for the first time. What seems obvious to an experienced cattle producer may be completely unfamiliar to the person placing the order.

Explain the timeline

Customers should know that reserving beef today does not necessarily mean picking it up next week. Animal readiness, processor bookings, slaughter, aging, cutting and packaging all affect timing.

Explain weight before price

If you charge using hanging weight, explain hanging weight before quoting a price per pound.

Customers should understand that hanging weight is not the amount of packaged beef they will place in their freezer.

Explain why every order is different

Carcass size, fat trim, bone-in choices, aging, cut selections and processing decisions can all change packaged yield.

Do not promise an exact number of steaks

Cut thickness, carcass dimensions and other choices affect the number of individual packages.

Set expectations with ranges and explanations rather than creating false precision.

Tell the customer what you need from them

Give deadlines for deposits, cut sheets, final payments and pickup. Explain what happens if a customer misses a processor deadline or cannot collect their beef.

Communicate changes early

Livestock production does not always follow a calendar perfectly. If an animal needs more finishing time or a processing date changes, tell customers as early as possible.