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Market matters: Q&A with Kim Ramsden, Byrne Black Angus

Kim Ramsden, of Byrne Black Angus, stands at the business’ booth at the Marcellus Open Air Market. Byrne Black Angus is selling various cuts of Black Angus meat, along with smoked dog bones.

Kim Ramsden, of Byrne Black Angus, stands at the business’ booth at the Marcellus Open Air Market. Byrne Black Angus is selling various cuts of Black Angus meat, along with smoked dog bones. Photo by Stephanie Bouvia.

— The Marcellus Open Air Market opened Thursday, June 7, in Marcellus Park. Throughout the summer, the Eagle Observer will interview farmers and other vendors at the local market to find out what’s in season and what’s in store for the coming months.

Introducing: Kim Ramdsen, of Byrne Black Angus in Marcellus.

What are you selling today?

“We’ve got smoked dog bones, and then all cuts of Black Angus cows.”

What makes your products unique?

“It’s locally grown, ‘the cows are from Marcellus too,’ she [Jean Byrne, owner of Byrne Black Angus] always says.”

How did you get started in this business?

“She [Byrne] always raised cows, and she figured it would be a good market, Black Angus, because it’s really popular, people really like it.”

What attracted you to sell your goods at the Marcellus Open Air Market?

“Actually, I work for Erica Leubner [co-director of the MOAM] at Tim’s Pumpkin Patch, so that’s how we heard about it. And then over here, Becky Muir, [co-director of the MOAM] she’s our neighbor, so it’s all over, we know everybody.”

And why should people at the market stop by your booth?

“Because it’s a good-quality product, and I’ve never heard anybody say they were disappointed.”

The Marcellus Open Air Market runs from 3:30 p.m. to 7:30 p.m. every Thursday at Marcellus Park.

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