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Food Preservation Nothing looks better than a pantry full of home preserved foods. This is where we share information on preserving the harvest through canning, dehydrating, freezing, brining, sausage and cheese making, smoking and curing.

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Old 12-02-2008, 08:16 PM   #1
kaneohegirl
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Default thinking of buying half a cow

so I have 2 upright freezers... they are near to empty now... My dad was the bargin guru and helped keep things full... I dont have enough energy to track down the different cuts of meat alone week to week for a good deal...

I have a processor right down the street... can ya belive the luck? LOL

anyway I went and ask the price point and currently its $2.19lb (is that good?) half a cow is aprox 300lbs the price include cut and wrap fee... considering I just spent $3.49lb on some stew meat and nearly 8.89lb on a prime rib... Im thinking this will be a great deal...

they will process it how I want...

so what do you think... what are some other questions I should ask...I know they are USDA inspected so thats not a issue...

lend me your experiences please
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Old 12-03-2008, 04:02 AM   #2
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all the peppers on this board and not a one has anything to add??? WOW
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Old 12-03-2008, 07:14 AM   #3
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Buy a canner, jars, and a vacuum sealer. Bu also a big roll of freezer paper and saranwrap and freezer baggies. And a meat grinder if they don't grind the hamburgr for you.

I used to help my Hilo landlady with kill, cut, and wrap....but I can't tell you a lot about the cuts you might want, or how many and how much of each you're likely to get out of a side of beef. Maybe check the Internet or ask at your local butchershop for a poster of the standard cuts of beef. I remember that there is a lot to half a cow, including bones., so be ready to be a real carnivor.

When you go and pick up the beef, have the freezer ready and set to extra cold. And have a cleared table and knives and wrapping products ready for a mass-production line type of operation (no kids or pets around helps). Rather than dump the meat packages all together in the freezer, think of baskets or plastic shopping bags to separate the different cuts, to make it all easier to find afterwards. Maybe a big beef cookbook, with ideas on how to use the cuts that you don't usually buy, but will be in there all the same.

If you are into sausage or blood puddings, ask for the cleaned intestines and the blood, too. Don't forget the liver, tripe, tongue.....

Have fun!
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Old 12-03-2008, 07:15 AM   #4
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Tell me when you get half a pig and I'll have lots more to say....I'm just today rubbing a side of bacon with salt and will be hanging it in the morning.
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Old 12-03-2008, 01:40 PM   #5
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There was just a thread on this very subject.

http://curevents.org/showthread.php?t=5117

Our preferred butcher shop here is currently selling halves and wholes for $1.99/lb, same as it has been for a couple of years, and that's already processed beef, out the door (as opposed to bringing in Bossie and paying kill fee and whatever customs you add in addition to a per-pound fee which I can't remember off the top of my head).
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Old 12-03-2008, 02:08 PM   #6
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Decent price for my area.

Confirm USDA grade.

Buy it, have the butcher dry age it for the FULL 14 days.

Portion size the way you want it and have it cryovac'd and NOT butcher paper wrapped.

Enjoy.

What's to question ?



I buy a 1/2 a cow every year.
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Old 12-03-2008, 10:34 PM   #7
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Remember, that 300 pounds is "hanging weight" -- bones and all, not 300 pounds of meat.
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