Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 Thanks for posting this, Lucia. I have the same questions.  I also would like to know how to go about getting into a buying club.  Thank you for your help. From: luciahawley <luciahawley@...> Subject: Purchasing Half a Cow Date: Thursday, August 11, 2011, 1:35 PM  Hello all! I curious about local resources for purchasing half a cow. Who has done it? From which farmer, and how did it go? Any recommendations? How much freezer space did the meat take up (I'd get a separate freezer for all of it!)? Just trying to get a feel for things. Also, is it totally the wrong season for this? Thank you all! Lucia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 Thanks for posting this, Lucia. I have the same questions.  I also would like to know how to go about getting into a buying club.  Thank you for your help. From: luciahawley <luciahawley@...> Subject: Purchasing Half a Cow Date: Thursday, August 11, 2011, 1:35 PM  Hello all! I curious about local resources for purchasing half a cow. Who has done it? From which farmer, and how did it go? Any recommendations? How much freezer space did the meat take up (I'd get a separate freezer for all of it!)? Just trying to get a feel for things. Also, is it totally the wrong season for this? Thank you all! Lucia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 Hi, It is not the " wrong " season to purchase a cow or anything else for the freezer. Animals are born year round and get ready for butcher at the same rate. I have a few cows that could be butchered now. They are eating grass which is basically free so it is no hurry for them to get put into the freezer. I have some customers who prefer the young cows around 6-8 months of age. Smaller amounts of meat, much more tender. Not veal either. To figure out how much meat you will get: Lets assume for simplicity your cow is 1000#. When you take that to the butcher (or do it yourself), you can pretty much cut that weight in half. Most people do not eat the head, save the blood, use entrails, skin, hooves, legs so all of that is part of the 50% of the LIVE weight that is now gone. Then you have what is called hanging weight. We are now down to 500# of cow hanging in the cooler of the local butcher shop. Of that 500#, it works out to roughly 60% of that weight is what you get back in meats depending on how close to the bone they are cut. So you will get back roughly 300# of meat. Now, if you eat the liver, kidneys, heart, head, feet, legs, other sweet meats, etc., you will get more. And don't forget the tallow! Just how that all converts into freezer space, I am not sure. I know I can fit 6 pigs into my " medium sized body freezer " without the lard. That freezer is probably 6' long I think. I could be way off on that estimate. I know a half cow would fit into it tho. When calling your butcher, think of how you want things cut up too. Ground beef can come in 1# packages or in bulk. Roasts can be large or small. Liver is a huge thing!, you may want that cut into smaller packs too. I know someone who has taken the head and made scrapple. Not sure if that is spelled right. Anyway, I think he should post on here how he did it and the recipe! The only concern I would have about butchering a cow at this time of year, is that it needs to hang for a while and if you are doing it yourself the heat is not going to be your friend! If you are going to do the butcher yourself, wait until fall, early winter when the temps are down and the flies are gone. Unless you have access to a large cooler. Hope that helps a bit! PS: One last thing, if you only want a half a cow, most butchers are not too overpriced for cutting that up. If you want a quarter of a cow, it is best price wise to go with someone else to cut up a half. Some butchers charge WAY too much to divide into thirds or fourths! > > > From: luciahawley <luciahawley@...> > Subject: Purchasing Half a Cow > > Date: Thursday, August 11, 2011, 1:35 PM > > > Â > > > > Hello all! > > I curious about local resources for purchasing half a cow. Who has done it? From which farmer, and how did it go? Any recommendations? How much freezer space did the meat take up (I'd get a separate freezer for all of it!)? Just trying to get a feel for things. Also, is it totally the wrong season for this? > > Thank you all! > Lucia > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 I have purchased a quarter (he also sells halfs and wholes) from Mike Braucher of Sunshine Harvest Farm........here is a link to his website http://www.sunshineharvestfarm.com/ he has several places in the twin cities where he delivers on a regular basis; you can meet him and buy a sample at the Mill City Farmers Market on Saturdays......it's in Minneapolis by the Guthrie Theater. > > Hello all! > > I curious about local resources for purchasing half a cow. Who has done it? From which farmer, and how did it go? Any recommendations? How much freezer space did the meat take up (I'd get a separate freezer for all of it!)? Just trying to get a feel for things. Also, is it totally the wrong season for this? > > Thank you all! > Lucia > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 has great info that is right on. Also, Pay atty to how it is wrapped for freezer storage! My beef came in just plain plastic, I will need to re-wrap it for freezer storage. ugh...are you kidding me? I am wondering why the farmer or packing plant didn't BRING me freezer ready meat? Then I stated that for the pork I ordered...My pork (diff farmer) came airlocked, plastic wrapped and THEN freezer paper....yeah! Guess who I will go back to!?! Grzeskowiak, Sent via Verizon BB Purchasing Half a Cow Date: Thursday, August 11, 2011, 1:35 PM Â Hello all! I curious about local resources for purchasing half a cow. Who has done it? From which farmer, and how did it go? Any recommendations? How much freezer space did the meat take up (I'd get a separate freezer for all of it!)? Just trying to get a feel for things. Also, is it totally the wrong season for this? Thank you all! Lucia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 I have 1/2 cow ordered for delivery this October. It's been on pasture all summer so a great time to get it! I have a separate freezer so I haven't been keeping track of how much it weighs, but the farmer can let you know the number of pounds to expect. My upcoming order is through Lighthouse farm and they are fabulous to work with and they deliver right to your door. www.lighthousefarm.com Deanna On Thu, Aug 11, 2011 at 8:35 AM, luciahawley <luciahawley@...> wrote: > ** > > > Hello all! > > I curious about local resources for purchasing half a cow. Who has done it? > From which farmer, and how did it go? Any recommendations? How much freezer > space did the meat take up (I'd get a separate freezer for all of it!)? Just > trying to get a feel for things. Also, is it totally the wrong season for > this? > > Thank you all! > Lucia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 I remember when we butchered when I was a teenager on the farm. The meat that I liked the best was butchered in August. No grain was fed. Just good grass. It was by far the best meat that I have had. There is some thing special about knowing the animal you are eating. Like a connection that is a blessing. It is my opinion from experience that grass fat beef taste the best and the energy feels the best. Also believe that blessing the animal before butching has a positive effect on the energy of the meat. Many cultures explain to the animal what is going to happen and bless the animal with love and joy. Those who can see Auras have mentioned that when we bless our food with love and joy that the Aura changes dramatic in a positive way. Give yourself permission to bless the animal and the blessings will come back to you. Glenn Prohaska Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 If we can find a good reputable farmer - such as the one you mention here - I would be more than happy to go in on a steer with a couple other people. I live in Mpls. Jaxi On Thu, Aug 11, 2011 at 10:34 AM, kdeboer <kdeboer@...> wrote: > Many on this list sell beef. I buy a whole young steer every year. I pay > the farmer $1.85 hanging weight (varies from year to year.) Processing > brings it up to $2.20 per pound. I take everything, organs, bones for > soup, > etc. My farmer brings the steer to a small town, third generation butcher > where the steer is humanely put down. No feed lots for what we eat. I pick > up at the butcher once a year. > > I think the biggest thing is how the cattle are raised. You want grass > fed. > My farmer raises shorthorns and sells milk to the organic dairy biz. He > crosses a few with a longhorn for beef. Shorthorns are duel purpose and > longhorns are beef cattle. They have a ranch style taste, unlike a culled > Holstein. A breed that is bred for beef is often better. > > My farmer raises shorthorns for the organic dairy biz, his cattle are on > grass all summer. In winter he gives them hay and some organic oats he > grows himself to keep milk production up on the shorthorns. Mine is more > like 95% grass fed, and 5% oat fed. Question whoever you buy from to find > out how the cattle are raised. > > They advertise beef for the same price in our local newspaper. The first > time I bought, I got it from a neighbor. He had them on pasture, but > didn't > really understand the nutrient dense part. He did nothing to improve his > soil (for better grass), fed them corn in winter, Holstein breeding. The > beef was full of nasty grease, tough, not good for ya. > > I get the good price because I buy a whole steer. Halves and quarters cost > more. It will save you $ if people go in together on a whole steer. My > steer totally fills an upright freezer. When my son lives with us, we eat a > steer a year. The savings in buying bulk has more than paid for the cost > of > the freezer many times. Used freezers are on craigslist, but I recently > upgraded to a new half price scratch and dent that is energy efficient. I > use two full size freezers because I garden and grow most of my own > veggies. > > In a whole steer I get about 1/3 burger, 1/3 roasts, 1/3 steaks, but they > can process it any way you like. When you consider the steaks and roasts > you > get, this is a very good value. Hamburger in the grocery store is often $3 > a > pound. > > If you like the farmers beef, you can develop a relationship. I now order > a > year ahead of time and the farmer knows what size works for me. If you > become a repeat customer, your farmer will work to get you exactly what you > need. > > The only disadvantage for some is you have to pay the farmer and butcher > cash once a year for the finished food in a lump sum. Some people put away > what they would pay in the grocery store for the same cut of non organic, > non nutrient dense meat each week. For example $2.20 for a pound of burger > compared to $3. When you start eating the roasts and steaks you realize > how > much you really save. It's enough to pay for your beef the following year > and you have the $ saved up. Huge savings compared to shopping in a store. > It also helps the local farmer having repeat customers because he knows how > many beef cattle to raise for his customers each year. Much easier to sell > a > whole steer than individual packages of meat, so cost goes way down. > > My family does not like to eat out much because the quality and taste of > our > food is so much better than most restaurants. We went to the WI Dells last > month and we couldn't find anyone who had real beef, orange eggs, etc. We > ended up eating lots of buffalo burgers. Best thing we could find. > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2011 Report Share Posted August 11, 2011 Has anyone done the Cow Shares from Grass Fed Cattle Co? On Thu, Aug 11, 2011 at 11:42 AM, jaxi <jaxi.schulz@...> wrote: > ** > > > If we can find a good reputable farmer - such as the one you mention here - > I would be more than happy to go in on a steer with a couple other people. > > I live in Mpls. > > Jaxi > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2011 Report Share Posted August 12, 2011 Check www.eatwild.com for farmers by state (first link under " find your way around eatwild). I found a great farmer this way. It is coming up on the fall butchering season. I bought 1/2 cow this spring in GA and got another freezer (9cf Kenmore - it took up about 1/3 of the freezer. I think it was about 180 lbs. I asked for all extras to make soup too. If you are anywhere near the Mennonite community in southern MN, go there and find out if any farmers raise organic, grass-fed beef - I have a Mennonite farmer in KY who I buy from and it's considerably cheaper ($2.05/lb packaged weight plus $.50/lb hanging weight to the butcher). It is sold in a health food co-op for the normal organic grass-fed price (ie, someone is making a killing there - like $20/lb). It is fabulous beef and I am getting 1/2 cow this fall from him. He also has a wonderful CSA - best I've found. And what's nice about him is you don't have to take exactly what is offered. I don't eat some of the veggies and I can trade. > > Hello all! > > I curious about local resources for purchasing half a cow. Who has done it? From which farmer, and how did it go? Any recommendations? How much freezer space did the meat take up (I'd get a separate freezer for all of it!)? Just trying to get a feel for things. Also, is it totally the wrong season for this? > > Thank you all! > Lucia > Quote Link to comment Share on other sites More sharing options...
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