Thank goodness. I’m glad the weather is nice. That’s a plus.
Yeah you do.
I began compiling a list if organic producers a few years ago. Direct sources I could turn to for everything. When the pandemic hit I expected shortages and compromises in plants. I contacted a local farmer and ordered beef and pork.
Pardon the crop. My name is on it.
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There’s 2 methods for pricing. You want to work with someone who charges you by hanging weight. See this
article for more information. Most estimate 10-15% loss from that number.
Thus, if the live weight of your steer is 1200 pounds and you want 1/4 side, you’re looking at 720 pounds after trimming. Your 1/4 portion is 180 pounds minus a little loss. Assuming you take everything, you’ll bring home 160 pounds of meat. Larger breeds have greater yield. You should have 4 boxes like mine for a 1/4 of beef.
The price per pound is seriously low. I have organic grass fed beef and pork. I get fish and seafood through similar channels.
You choose your cuts. If you want steaks stick with the hind. The fore has larger cuts. I opted for pork belly over bacon to avoid nitrates. And chose ground pork instead of burgers and sausage. I wanted to season them myself.
You’ll need a chart. I advise you to take inventory and check off things as you use them. Get wire baskets for storage. Group similar items together. Upright freezers are more expensive and have easy access. You’ll get more room with a chest. Go through
GE Outlet. They’re cheaper and don’t charge a delivery fee.
Talk to the farmer before you buy the freezer. You need a clear idea of the package size and storage requirements. 5.0 cubits is plenty for one person. You may be better off getting an 1/8th and placing a second order. Especially if you want to store other things. I wanted fruit but there’s no room!
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