GREENSBURG - Wednesday, September 10 the Green River Cattle Company and Houchens Markets held a press conference at the Greensburg Houchens to announce the placement of the Green River Cattle Company’s Kentucky finished, premium beef in the store.

Houchens Markets, continuing their commitment to the local community and to their customers, has agreed to make premium beef cuts from the Green River Cattle Company available for a limited-time. The premium line of cuts will include all-beef quarter pound and third pound patties, half pound chuck patties, New York Strips, boneless ribeyes and other high premium beef cuts.

Green River Cattle Company, a farmer-owned and managed Central Kentucky corporation, envisioned connecting local beef producers with consumers in Kentucky when it began start up operations two and a half years ago. In 2001, the corporation received Green County Agricultural Development Funds to find the answer to the question “Can beef cattle finished in Kentucky be marketed profitably?”

In January 2002, Green River Cattle Company commissioned Horizon Research International of Louisville to conduct a two-part market research study of the potential for locally produced beef. The innovative market study has given the farmers a focus for the future of their community based market alliance. A community based food system, offering source and process-verified beef has advantages for all participants, from the producer to the consumer. The study reaffirmed the fact that local control, focusing on premium over quantity, can result in products responsive to market demands while maintaining or enhancing food safety.

After one and one-half years of planning and initial production, Green River Cattle Company implemented their direct marketing trial of locally produced beef in June of 2002. Adair, Green and Taylor County customers purchase ground beef, all-beef patties, roasts and steaks from Central Farmers Supply in Greensburg - the Cattle Company’s distributing partner. Louisville Chef Kathy Cary, of Lilly’s restaurant, supported the effort from the start by featuring New York Strip Steaks, filets and tenderloin. Chef Dean Corbett, of Equus restaurant in Louisville, added a 13-ounce bone-in ribeye to his summer 2002 menu. The recent addition of Houchens Markets expands availability of the product line to a significantly larger market segment.

For more information on the Green River Cattle Company contact David P. Givens at 270-931-5101 or Ed Rogers at 270-405-3027.

Photo 1: Group Press Conference photo

Photo 2: GRCC and Houchens Market Representatives in front of store

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