Re:Buying meat in bulk?
I process two cows in early spring, I finish them in the winter for 4 months after coming off 8 months on pasture. I have them processed USDA so I can use a lot of the cuts in my Cafe, some years I have 800 lbs of ground beef, so it is a good outlet to use a lot of meat. I think you guys are right, it's nice knowing where your meat comes from and that they are raised in a local pasture. I get my Heifers up to around 1150 lbs and my Steers up to 1400 lbs. I require 18 to 24 days hang time, this allows the tendons to break down and tenderize the meat. I have my ground beef made out of the Chuck, along with one 5lb Chuck roast. having two cows processed gives me a chance to have T Bones cut out of one cow, New Yorks and Tenders cut out of another. The top sirloin steaks are cut from the sirloin and a sirloin tip roast is kept whole. I keep the prime rib whole "cut in half" with the chine and feather bone removed, that way I can serve a bone-in slice of prime rib that will knock your socks off..........I agree with Joe and SC, buy 1/4 or 1/2 beef that has been pasture raised and finished on a good grain/corn mixture and Hormone fee. Make sure they hang the beef for at leat 14days, 18 to 24 is better. Have the beef Cut to your liking and enjoy. The meat that is going to your local grocer is raised in feed lots, injected with hormones for quick growth with no hang time at all.......................pnwc