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Across the Fence:  Buying a side of beef  |
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City Chick
True Blue Farmgirl
1402 Posts
Deb
Chattanooga
TN
USA
1402 Posts |
 Posted - Jul 31 2012 : 4:38:03 PM
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We found a farmer who's beef we're going to try and if we like it we'll buy 1/2 a cow. We've never done this before. I'm kind of excited!  Grass fed and the meat is dry aged.
I've been reading about the health benefits of eating liver. I'm not a fan. However, I've heard that many people have it ground up into their ground beef. I wonder what the liver to beef ratio should be for "beginners" like us.
We're also asking for bones for soup. Anything else we should know or ask for? Any ideas what the liver to beef ratio should be? We have kids - they will be oblivious to this knowledge.
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Farm Girl #790
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country treasure
True Blue Farmgirl
452 Posts
judy
SK
Canada
452 Posts |
Posted - Jul 31 2012 : 5:46:38 PM
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Hi Deb,
We've got one of our animals cut & wrapped each fall for 34 years. You know what you're eating & you can choose what size of cuts you want.
Never heard of the liver thing but since I'm NEVER NEVER eating liver maybe.... NOPE, still NO!!!! Good idea to use up your cut though! We donate ours to the soup kitcken.
We get our meat trimmed VERY well of extra fat due to health problems in the family. Ground beef is lean. I know some pople say you need the fat to tenderizer the meat a bit but it's what we've got used to. I'm a fuss over asking to get the meat scrapped really well of bone & fat bits before it's warapped.
We get extra meat left on the soup bones because in the fall I make stock using the garden produce & the meat cooks in the stock pot. When I bag it all up there's meat in the soup already. I throw out the vegs.
We think small size packages are better becuase there's less waste. You can always unthaw another package. OUr ground beef is one pound bags.
When our meat gets home I put all the ground beef together, it always goes fast! Easy recipes! I try to bag up with extra heavy freezer bags some of the packages that I know won't be eaten for a while. It's not necessary but there's no chance of freezer burn. I put a few of the better cuts, t-bone steaks, tenderlion/etc towards the bottom of the pile in the freezer so everything really tasty isn't eaten up first! It's nice to think you're out of steaks & find a hidden treat!!!
Ask to have your stew meat trimmed well! You're paying for the extra weight in fat/etc. Also insist on proper butcher paper to be used... it's the only long storage way!
Good luck & YUMMY!!!!!!!!!!
Smiles Judy
country wishes! |
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goneriding
True Blue Farmgirl
1599 Posts
Winona
Central Oregon
USA
1599 Posts |
Posted - Jul 31 2012 : 10:30:31 PM
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Judy, thanks for the info. We've been thinking of buying a quarter beef. I didn't know about the proper butcher paper, but, if we do this, I'll make sure to get that. The butcher may do this anyway, I'm not sure.
I've always kind of wanted to raise a beef for freezing but one look into those baby brown eyes, the sucker would die of old age on our place!! No way would I be able to eat something raised here!! Maybe if I were in survival mode, yeah, but we aren't there yet!!
My website:
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Annab
True Blue Farmgirl
2900 Posts
Anna
Seagrove
NC
USA
2900 Posts |
Posted - Aug 01 2012 : 03:52:45 AM
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We just picked up our 1/4 steer the other day. BOught it from the same farmer where I pick strawberries!
Sampled some of the ground beef last night via spaghetti. Sure was tasty!
We have always gotten our meats from friends, but have in a pinch had to buy from the regular store-not even thinking that we could have also purchased directly from the meat packing place too! They always have extra! Stuff from places like Wal Mart I have noticed- even when it's bright red and super fresh -still has an odd taste. So it will be a cold day in Hades when we buy from mainstream markets- THAT's for sure!!
I sure do wish we had the space to raise our own! We have a farm, but I just deal with chickens |
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windypines
True Blue Farmgirl
4575 Posts
Michele
Bruce
Wisconsin
USA
4575 Posts |
Posted - Aug 01 2012 : 04:36:48 AM
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I don't think you would ever notice the liver in the meat. I believe they will ground up the heart too. If the liver is good. The butcher will know that.
Go to the butcher shop and ask. Ours has printed out info sheets. The different cuts, where they come from and the amount of loss due to bones, etc.
enjoy Michele |
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brightmeadow
True Blue Farmgirl
2047 Posts
Brenda
Lucas
Ohio
USA
2047 Posts |
Posted - Aug 01 2012 : 09:34:08 AM
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This year we drove 2 hours to a meat packer to pick up our 1/4 beef - it is excellent, and tasty. Grass and grain fed, no hormones and few antibiotics. The farmer's father works with my husband. Otherwise we would look somewhere closer. If we had a larger family and another freezer we would probably get a full 1/2 in order to get more variety. This year I asked for the liver and other organ meat because of the health benefits. When we got home my husband packed all the organ meats up and donated them to a charity. He is a "NO LIVER EVER" person also. I also got the suet (the packer gave me extra) and rendered (melted it in simmering water) part of it for the bird feeder. The birds loved it this spring.
Don't let them charge you the same price for bones or suet. My packer gave them to me for free. Otherwise he has to dispose of it.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blogs at http://brightmeadowfarms.blogspot.com (farming) http://brightmeadowknits.blogspot.com (knitting) or my homepage at http://home.earthlink.net/~brightmeadow |
Edited by - brightmeadow on Aug 01 2012 09:35:30 AM |
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City Chick
True Blue Farmgirl
1402 Posts
Deb
Chattanooga
TN
USA
1402 Posts |
Posted - Aug 03 2012 : 04:02:55 AM
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We have placed an order for a "sampler pack". It's coming from a farm in Michigan - Jackson, MI. Hubby talked with the farmer last night. After sampling we'll be placing an order for a half. They shrink wrap the meat and label of course. We probably won't be doing the liver thing since the farmer said the butcher would have to deep clean the equipment after doing that.
I need to start thawing out the freezer. A bit too much ice has built up and I'd like it sparkling clean if we do decide to get the half. The farmer has a truck passing through our area in a few weeks to pick up cattle in Wisconsin. Said he could put our beef on the truck and we'd just meet the truck somewhere along his route. We wouldn't have to drive the 3 hours to the farm. Yay!!!
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My new blog - http://citychickadventures.blogspot.com/ Come visit me!
Farm Girl #790
http://pinterest.com/debbie_s/
https://twitter.com/EllieFunt
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rubyleesmom
Zapped Profile
190 Posts
Colina
Homosassa
Fl
USA
190 Posts |
Posted - Aug 04 2012 : 04:45:51 AM
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| For a few years the company my husband works for would buy a couple of the hand raised 4h steers from the fair and give us the option to share in the cost of butchering and in turn we would get 1/2 a cow worth of meat. What a difference in the flavor and texture! Now we raise our own each year...refuse to buy store bought beef unless we absolutely have to. I cant even stand the smell of store bought ground beef anymore. |
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crittergranny
True Blue Farmgirl
1096 Posts
Laura
Lindrith
NM
USA
1096 Posts |
Posted - Aug 04 2012 : 5:19:13 PM
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Just a thought...the liver is the filter of the body. It catches all the impurities.
Laura
Horse poor in the boonies.
www.nmbarrelhorses.com |
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Rosemary
True Blue Farmgirl
1825 Posts
Virginia
USA
1825 Posts |
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Across the Fence: Buying a side of beef |
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Buying a side of beef
