Packers Huddle

I am looking to buy a 1/2 beef, half hog, and maybe some chickens from local (within 90 miles) farmers. Never bought direct before. From those that have done this before, anything I should know?

Pretty easy if you know someone, I get beef and pork from my daughter. My wife sells beef sides for the horse vet we use. Facebook perhaps?

wallyuwl wrote: ↑

11 May 2020 03:00

I am looking to buy a 1/2 beef, half hog, and maybe some chickens from local (within 90 miles) farmers. Never bought direct before. From those that have done this before, anything I should know?

Depending on the farmer and the butcher, you may get asked how you want it, so I would have your answers ready for that. For me, with beef, I can do without most of the roasts and even the steaks and just have them grind it all into hamburger. You end up with a much tastier meat. Just ask for the prime cuts to be taken out because obviously you want those, but everything else will yield better hamburger and less items that sit in your freezer for three years because you never have a use for them/desire to make them.

I'm trying to remember back to when I got a half a hog, but similar to the beef, you can pick and choose what you want and I think everything else gets ground into sausage/breakfast sausage.

this is typically done in the fall time, so good luck trying to get it now, big farmers can't sell private because there under contract, same with many small farmers who have commitments with restaurants, plus, don't forget to double seal with both paper freezer wrap and plastic freezer safe bags, I've thrown a lot of freezer burn meat out over the years, simply because of my poor wrapping, also remember, the more you open and close your freezer the shorter the shelf life of the meat, and why it's best to transfer from the big freezer to the one above the fridge what you intend to use in the next week or two only.

keep your meat hard boys

Takes a long time and it’s pricier, but when I get my meat via cow or deer, i put most of it all vacuum sealed bags. Generally about 1.5 pounds per pack for ground. But definitely throw away a lot less meat that way. Plus in the vacuum sealed bags you and just drop them in the sink in water to thaw them really quickly. I have never found a farmer would ever even consider vacuum sealing them, so just a job that might take you a couple hours for a lot meat and maybe cost you $10-20 bucks in bags.

But still key for sure is to open the freeze less if possible. Why having a second, if not third freezer is a great idea, just so you aren’t opening them several times a day.

BF004 wrote: ↑

11 May 2020 09:46

Takes a long time and it’s pricier, but when I get my meat via cow or deer, i put most of it all vacuum sealed bags. Generally about 1.5 pounds per pack for ground. But definitely throw away a lot less meat that way. Plus in the vacuum sealed bags you and just drop them in the sink in water to thaw them really quickly. I have never found a farmer would ever even consider vacuum sealing them, so just a job that might take you a couple hours for a lot meat and maybe cost you $10-20 bucks in bags.

But still key for sure is to open the freeze less if possible. Why having a second, if not third freezer is a great idea, just so you aren’t opening them several times a day.

old school, Vacuum sealing was just getting popular as my hunting and need for larger quantity's of meat was on the decline, however I wish it was available when I was your age and had a family.

Last cow the kids had processed the entire animal was ground, best burger you can get. 600 pounds of ground beef sold in 2 days.It is funny my son in law has many cousins in the small town they live in, they have a large network one does chickens, one does eggs. They use small time processors so you actually pick up your meat where it is processed so you can see the facility, we also get to see how the animals are raised. Have not bought much meat from the store the last couple years.

Have them package the burger in 1 pound increments if you are a smaller family or make smaller meals, 2 lbs for large family or if he generally make bigger meals. 2 lbs together will save space in the freezer, if that is an issue. We have done both as the family grew and now just end up having them pack 2 lb "sleeves."

100% agree with NCF on having them grind most of it. We keep some roasts and the choice steaks. I am not a huge fan of grilling frozen steaks so we haven't done much for steaks when we order.