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Buying beef from private source.

Old 10-05-2019, 05:54 AM
  #21  
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My friends raises and sells cattle and meat....I tried a steak once.....no thanks...very bland

I'll take the steroid drug induced meat over the natural raised stuff all day long....try it before you buy it
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Old 10-05-2019, 06:09 AM
  #22  
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Our family raised pork and beef for years . If your into organic quality things , local raised is best . Its not cheaper , its better for you . I always felt the butcher could skim whatever they wanted so that made me leary of what we were getting back .I don't buy 1/2 or 1/4 of any thing . I find BJ's is as good a deal possible and get some great cuts cheap and I don't have to store it .
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Old 10-05-2019, 06:19 AM
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Russ, check out a documentary or YouTube video about how big agriculture works these days. "Commercial cow raising" or something to that effect will do the trick Google wise.

The reason people buy direct from farmer isnt to save a buck a pound or whatever, its to get a higher quality product, raised under better conditions.

We grew up buying half cows from the farmer down the street. I remember a lot of ground beef.

If you dont eat a lot of beef it may not be the best option for yuo. We eat a lot of beef, I've got the freezer space, and I still don't do it.
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Old 10-05-2019, 06:19 AM
  #24  
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If hes pulling one off pasture and selling it to you I wouldn't. If he is pulling it off pasture then finishing it on grain that's a different story. Sounds like the guy is desperate for money. You will likely be eating shoe leather.
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Old 10-05-2019, 06:28 AM
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Years ago, I would buy a whole calf at the auction barn. Put him in my trailer, haul him to the slaughter house. Pick it up one week later, cut and wrapped like I wanted.
Had 3 teenagers, 2 of which were growing boys.
It was not hard to pick out the right calf, Iíd buy 1 weighing in at 500-600#. End up with around 250# of meat in the freezer.
If you go the way, make sure the slaughter house can blast freeze it for you. If you put 250# of meat in a home freezer, it would/could take days for it to freeze. Some of it could spoil.
The commercial buyers at the auction barn will usually step aside once an individual bids on a calf. They donít care what calves they buy and if they get in a bidding war they run the risk of running the starting price up.
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Old 10-05-2019, 06:31 AM
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We have tried it a few times years ago. First one was really good, second one was terrible. Meat was tough and none of us wanted to eat it. It sat in the freezer for 2 years before we tossed it. Do you like to gamble? Because that is what it boils down to.
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Old 10-05-2019, 06:38 AM
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Personally I wouldn't be interested in grass fed. I like fat.

Have your butcher vac seal the meat not wrap in butcher paper.

Beef yields about 50 percent.
So check market prices in the local paper or online for the weight on hoof of your beef. Double that to know how your price reflects the market. I wouldn't pay any extra for transport to butcher as the animal also has to be transported to livestock sale which is what published pricing is based on.

The farmer we buy from. Grazes then finishes on silage and grain. Stops any meds just like he would for the graded inspected market. His herd genetics produce nicely marbled beef with great flavor on his feed regimen.

I think I would purchase some grass fed beef and try it before getting a large order.
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Old 10-05-2019, 06:39 AM
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[QUOTE=twentynine;12991915]
Years ago, I would buy a whole calf at the auction barn. Put him in my trailer, haul him to the slaughter house.

I could never do that.....I'd have a pet calf and be off to the super market.
Just me

Great day all!!!
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Old 10-05-2019, 06:47 AM
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First order of bidness, do you have enough freezer space to store it and a vacuum sealer?

Check with your local butcher on cost. He can make hamburger for you, he'll steak it out etc.

But in the end, if you do eat much beef why are you considering purchasing it in bulk? We eat a lot of beef, pot roast, hamburger, steaks, steak sammiches, you name it, so for me, if I had the freezer space I would definitely try it at least once and determine if it was worth it.
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Old 10-05-2019, 06:59 AM
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Originally Posted by RussH View Post
...
...What am I going to know if I see the cow before it gets butchered? The meat could be injected with anti-biotics or other stuff but then again how do you know what you are buying in the store isn't filled with chemicals.

Is this a common thing to purchase beef direct from the farm? If so how do you know what you are getting? I gotta believe the farmer does all the things required but how do I know? Looking for opinions....is this a good thing or should I run away as fast as I can? We don't even eat that much beef so I would like to take a smaller amount but the deal is for a piece this size. What does it cost to have a side of been butchered?

Any valuable advice would be greatly appreciated.
It's going to be fine. People buy directly from the grower all the time. People eat wild game all the time. Antibiotics stop cows from getting diseases - they are good to have in a cow. Cows, and everything else on the planet, are made of chemicals. This beef will be exactly as safe and delicious as any other beef.
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Old 10-05-2019, 07:01 AM
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[QUOTE=Lprizman;12991941]
Originally Posted by twentynine View Post
Years ago, I would buy a whole calf at the auction barn. Put him in my trailer, haul him to the slaughter house.

I could never do that.....I'd have a pet calf and be off to the super market.
Just me

Great day all!!!
Prior to this I raised my own cattle. Itís just the way things are, you gain an understanding of where food comes from. Or better said an appreciation of the animal who gives his life for you to eat.
When I bought at the auction barn, the calf never set foot on my property. He went from sale barn to slaughter house, with no stops in between.
It is true that you donít get the marbled fat meat, but what you do get is good healthy meat and plenty of it, to feed growing teenagers. Not hard to cast an eye on the calves and pick out the better ones.
Back then I remember calves selling for .75 to .90 a pound on the hoof. Once again they dress out around 50-55%, if you include liver, kidneys, tongue and tail. If you bought a calf for say $300, you payed the auction barn 10%. Slaughter fee was like $25, plus .20/lb to cut and wrap.
Picking the right calf was the trick.
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Old 10-05-2019, 07:02 AM
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I like to leave my steaks in bigger pieces, either cut before you grill of cook whole. Single steaks can freezer burn. I like ribeye roll cooked whole on the grill Ina Garten has a good recipe. Also depends on what you like ground beef or roast. If you are only getting a 1/4 I wouldnít get much ground beef.

Most farmers are not going to use antibiotics unless they have to, so almost never. We always grass fed and finished our calf on sweet feed or corn generally 60-90 days but 30 days will work. Our local butcher quit taking beef during deer season, we generally slaughtered in the Fall or winter during deer season. Years ago my dad sold some beef, generally charged by hanging weight and you paid the butcher, we hauled the steer live to the slaughter house. Also you want to let it hang 2 weeks to a month, most places donít have the space to let it hang a month and that might be why the farmer is hanging the beef at his place.

USDA regulations have become more stringent, many small butchers have stopped. I remember the local grocery store would cut your beef in the past and they had 1/2 and 1/4 beef in the back. Now its all prepackaged and the butcher at the local store does not do much, maybe cut a steak roll into individual steaks. Also the red color of beef in stores is all dye, the beef you get direct from the farm will be mostly a brownish grey color.
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Old 10-05-2019, 07:08 AM
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Old 10-05-2019, 07:09 AM
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I used to buy Black Angus beef from a friend in Michigan .
No grass , ever ! Corn and silage only .
The antibiotics are a huge pellet injected around 3 or 4 months of age I think , plus it has a growth hormone in it also , I think .
It takes 9 months to fully dissolve and another month or two to get out of the system .
If the animal is taken to market before it gets out of the system it will taste like shit .
But , as stated above , the butcher is a big factor in how the meat comes out , it has to be dispatched humanely and cooled down immediately .
But , if it's done right , and raised right , it's the best tasting beef ever , especially the hamburger .
But , if the guy has one he's trying get rid of is a red flag , IMO , because there was a waiting list for my friends beef , the same for the guy who raised pigs .
The worst meat I've ever tasted was a prize winning pig from the fair , it was awful , you could taste the medicine/steroid in it .
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Old 10-05-2019, 07:14 AM
  #35  
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Check with the local butcher first. Mine sells bulk beef already cut and wrapped cheaper. Good deal but a lot of meat to store.
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Old 10-05-2019, 07:14 AM
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We get all our beef from neighbors. Once you get used to naturally grazed beef the feedlot stuff is bland and disappointing. Damned Costco steaks look beautiful but taste like nothing...
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Old 10-05-2019, 07:26 AM
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Originally Posted by Boataholic View Post
Russ, don't do it. Grass fed is way different and, IMO, not near as good as beef finished on corn. You will also get a ton of hamburger!!

You'll be better ahead buying the cuts you want especially on sale.
THIS.................Who wants a grass fed beef? Go deer hunting if you do! I'll take mine marbled and grain fed!
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Old 10-05-2019, 07:28 AM
  #38  
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My friends cattle....some

Brown Swiss Oxen 2,500 lbs...name is Honey

I get it....just couldn't lead them to or slaughter them....I'm a woosy I guess
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Old 10-05-2019, 07:29 AM
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All beef in a store is finished beef. Ran through a feed lot and fed grains to fatten them up. Unless the rancher has a feed lot itís going to be grass fed. Nothing wrong with that just a diff way to fatten up the critter. The key is to get a young one.

Always told that US beef tastes a little different then Canadian feed beef since you guys finish with Corn, were in Canada there more Barley finished
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Old 10-05-2019, 08:06 AM
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Russ,
Years ago, On the urging of a friend, I bought a half a beef from a local farmer and had it processed. I had wheelbarrows full of hamburger!! Now the hamburger wasn't bad but the steaks and such were horrible! I ended up thawing them out and grinding them into yet more hamburger. I was passing out hamburger like it was government cheese! Beware!!
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