Hello, I am a rancher with a sheep operation. Currently I direct market my products to consumers, but am at the point of market saturation for this model. I would appreciate any advice from members of this forum regarding working with local farmers/ranchers. Things like your expectations and desires from a producer, frustrations from past experiences, success stories, things causing hesitation for you/restaurant, etc. Initially my questions for a chef are, 'How do the following rate on a 1-10 scale' -Price of product -Quality of product -Niche identifying criteria (GMO free, cert. organic, grass fed, grass finished, free range, etc) -Consistency of available cuts -Predictable and consistent delivery of product Does your operation allow you time for new R&D of meats/cuts/recipes? Are you involved on a personal level with the niche markets in your locality, IE: do you offer dishes specifically for Non GMO conscious customers? Free range/grass fed? Locavores (focus on locally sourced food)? Do you see new income potential or profit margin increase by offering cuts of lamb? I've laid out quite a bit, any insight that can be shared even just one or two of those questions would be very appreciated. Likewise, if this forum has questions for me, I'll be happy to assist!