| T O P I C R E V I E W |
| CountryLisa72 |
Posted - Jan 30 2011 : 4:24:00 PM
I was thinking about doing it this year but was wondering if it's safe?
Any done it |
| 8 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Feb 01 2011 : 09:30:00 AM
We have been getting both beef and pork from our farmer friends for well over 25 years and to date have never had a problem. Once the farmer takes our order ,the processing place calls about 3 months later to see how we want our cuts of meat. We go in 4 ways with 3 other people, and for just 2 people a 1/4 of a cow is a LOT! We then pick it up 2-3 weeks later and all of it is frozed solid. Sometimes it's in freezer paper, sometimes it's vacuum sealed. I recommend the vacuum sealing b/c it's prettty much air tight and will prevent freezer burn for longer. We have kept meat for up to 3 years with no problem. But I recommend eating it asap for maximum taste and freshness.
And yes, there is a HUGE difference. If you do decide to go local, try the taste test. Put a pound of ground beef from your grocery store, and compare how they look in the package, how they cook up in the pan, how they smell while cooking and MOST importantly, how it tastes!! It ought to be night and day working in the favor of your local supplier!
As others have stated, so long as the meat packing place meets all the certifications and complies with USDA there shouldn't be a problem.
You can always ask for a tour and ask questions then.
More to the point, you might also want to inquire about their killing procedure and how "humane" or not it actially is. Not sure if this would be a deal breaker, but you'd be surprised.
Good luck!
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| Montrose Girl |
Posted - Feb 01 2011 : 07:16:53 AM
oh Yes!! We bought a beef and chickens from locals this year. We had bought a lamb in the past. We know exactly what the animal has eaten and no antibiotics. The meat tastes better and I get to support a local farmer, which I think is more important. Go out and visit the rancher and the animals so you can see for yourself. As others have said, most are processed in an FDA approved place.
Laurie
http://www.inntheorchardbnb.com/ |
| Cindy Lou |
Posted - Jan 31 2011 : 2:33:14 PM
Farm raised meat is actually safer. The big packing houses and huge producers usually can't compete for the cleanliness of farms and smaller butcher shops. After all, the owner and employees eat the meat they produce and the customers all know where it comes from if there is a problem. Here its harder to get farm raise poulty because most of the butchers don't bother with it. But we buy from neighbors and friends who know what they are doing. The only thing better from that standpoint is doing it yourself. But that isn't practical for all of us.
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
| sherrye |
Posted - Jan 31 2011 : 07:04:27 AM
i raise meat. e have a herd of 4 cows 5 calves 1 bull. i sell to others. they love our food. we also sell chicken and yummy milk raised pork. then there are eggs, cream cheese butter etc. our customers love it. i only eat our meat. you will be healthier for it. happy days sherrye
the learn as we go silk purse farm
farm girl #1014
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| Melina |
Posted - Jan 30 2011 : 7:53:34 PM
We do it. Grass-fed, free of antibiotics and hormones, and the ranch (Lasiter, northeast of Colorado Springs) has never had pesticides or artificial fertilizer used on it. We love the meat.
The morning breeze has secrets to tell you. Do not go back to sleep.
Rumi |
| levisgrammy |
Posted - Jan 30 2011 : 7:22:58 PM
We are getting our meat locally this year. Organically raised. We should be hearing something from them soon as our steer is scheduled for February. the meat is processed at a licensed butcher shop.
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
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| CountryLisa72 |
Posted - Jan 30 2011 : 4:38:01 PM
Diane I sent you an email |
| Fiddlehead Farm |
Posted - Jan 30 2011 : 4:33:04 PM
I buy all my meat from two local farmers. They still have to be butchered at a licensed meat packer and are USDA certified. I have never had any problems with any of it and it tastes so much better. Be ready for the difference.
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
Happy to be a "Raggedy Ann" in a Barbie World!
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
