2. We are as free of externalities as possible - there are no hidden costs.
Conventional meat is so highly subsidized from multiple angles (both in its inputs and outputs) that its true price is several times higher than its cost at the grocery store. KOL Foods meat is not government subsidized - there are no externalities - so what you are paying for is its true cost. KOL Foods meat is not expensive, rather it is priced according to its true cost.
These subsidies are putting farmers out of work in developing countries including South/Central America; partially resulting in the huge increase in illegal immigration to the USA.
Fast food hamburger meat can be as cheap as $0.80/lb but if society incorporated all the externalities into the cost (human heath, animal health, pollution, etc) this $0.80/lb hamburger would actually cost somewhere around $200/lb. KOL Foods ground beef is way cheaper than that!
Grass-fed meat is much better for the environment because it uses a lot less fossil fuel and has no industrial (sewage) run-off/pollution.
Medieval livestock cities (feed lots or CAFOs) are breeding grounds for antibiotic resistant diseases and produce more sewage than many human towns of the same population. In most states CAFOs are regulated the same way small farms are rather than as factories or sewage plants so they are unregulated when it comes to dumping raw sewage.
3. We believe in a fair day's wage for an honest day's work. We believe in partnering with small family farms.
We pay our farmers a living wage for their animals, that's 2-4 times more than what the industrial (including organic) folks will pay.
Just as KOL Foods is small, so are the farms we work with. We believe that these small farms make superior meat and we enjoy opening up markets to farmers who might otherwise not have access.
Americans spend the smallest percentage of their income on food than they ever have in history. In an age when spending more than $100 a month on cell phone usage is considered a necessity, I think that the average folk could spend more so that the food that they eat is good.
4. We're a small company.
With only two employees we're the little guy on the block. This means we have very little negotiating power or economies of scale. As we grow we will lower our prices as our costs come down.
We want KOL Foods to be a great place to work so we offer all of our employees fully paid health benefits.
5. We're heavily weather dependent and sensitive to market shortages.
None of our livestock are cooped up in a barn or a CAFO. If there's a drought, there isn't as much grass growth and therefore, not enough grass to fatten them up for market (there's always enough grass for them to live comfortably). The longer it takes to bring an animal to market weight, the greater the cost.
Poultry are very sensitive to weather, if it's too hot or too cold or too wet or too gloomy or too windy (you don't want to know how sensitive they are), they don't eat as much and therefore take longer to bring to market weight. The longer they take, they more expensive they become.
The Butterfly Effect: Currently there is a shortage of beef because of the drought in the West. Even if there isn't a shortage on the East Coast, the shortage out West or a shortage of imported lamb from New Zealand, for instance, will cause the cost of all beef or lamb to increase on the world market. This can effect us more than other companies because of our lack of "economies of scale."
But you don't need to take our word for it.
From The Washington Post: "Is it worth it and is it really good for you?" "Beef raised on grass instead of on grain is lower in calories and cholesterol-raising saturated fats. It also has more conjugated linoleic acid (CLA), a good fat that may have health benefits. But don’t assume that all organic beef is grass-fed, or vice versa. Look for a certified grass-fed claim, such as the American Grassfed Association seal. And expect to pay twice as much for grass-fed beef. To save money, stick to three to four ounces per serving, and round out your dish with whole grains and vegetables." More information:Health|Environment
From Consumer Reports: "It can take a farmer up to a year longer (and an extra year’s worth of food, care, and labor) to get a grass-fed animal to reach slaughter weight than for a conventionally raised one. Grass-fed cattle also tend to be smaller at slaughter, so there’s less meat to sell per head. So when you shop and spend, consider the benefits of supporting sustainable methods in place of conventional ones."