The logistics of feeding cows seaweed are challenging and I wonder who would pick up the tab and be willing to take on the risk. Much of the grazing areas and f

The logistics of feeding cows seaweed are challenging and I wonder who would pick up the tab and be willing to take on the risk. Much of the grazing areas and feed lots are between north part of Texas and Nebraska. Who collects the seaweed? Who brings it from the coast to the feed lots? How is it stored? Will veterinarians be willing to treat (and know how) cattle being fed seaweed? Some people say they can taste the difference in beef between grass fed and corn fed. What about seaweed fed? If the beef is not as palatable, steak houses won't want to buy it. I'm not saying that it's not something worth pursuing, but it's not a quick, simple, risk-free, or inexpensive conversion. (edit: clarify that my response is addressing the seaweed part of parent's post)