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Teach me about cow sharing

phocup

phocup

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No, not fat girls. :laughing ( Now that we have THAT joke out of the way, hopefully this thread can be more informative. )

I was talking about real live 4 legged cows.

I'm curious if any BaRfer ever bought a "quarter" or "half" cow from one of the local farms ? I'm interested in trying this option instead of the supermarket.

Though Google can be overwhelming. EatWild shows a gazillion "local" cow farmers and I'm not sure how to really pick out the "best" option.

Hard to compare by even just simple price per pound since some sell by hung / carcass weight and some sell by butchered / trimmed weight. Enough stuff to make a noob's head spin.

Doesn't help that most of these farms have great Yelp reviews ( some seemed a little TOO great ). Thus this post.

For right now, I'm leaning toward Morris Grassfed for my first 1/4 cow. Their system is simple but they do seem a bit pricey.

Also looking for a place to buy pasture raised chickens that is unaltered / mutilated if you guys know of one.

Thanks!
 
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Have you thought of just joining CSA like marin sun farms?
 
UDRider said:
Have you thought of just joining CSA like marin sun farms?
Click to expand...

Yup, I did look into Marin Sun Farms previously.

My noob impression of them is the price is a bit high compared to other places. $900 for 1/4 beef. The advertised weight 129# is pretty high compared to other places so not sure how "true" it is and if its carcass weight or butchered weight.

However, I did just notice now they have pastured chicken for $25. Not bad. I might go there for my chickens. Thanks!
 
Missed that you'd already looked at the Eat Wild site. Go visit a farm. See the facilities. Find a nice twisty road on the way out, and make a day of it. :thumbup
 
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The jerky CC&R's writers won't let me have one, so we're on the list for a local to be harvested; we get eggs and veggies from the same source. I'm cownting down the days, and already picked a couple potentials out of the cowtalogue. The beef freezer will be flanking the beer fridge. Expecting a call anytime :notatalllikeafirsttimefather

Hoping the experience is Bodacious/Bodacious

4505 Meats offers classes on butchery - but they seem to be well done, but always sold out, when I'm gored and have nothing to do. The book is Dexteriffic.

I've not cooked any of the local stuff - will it be pasture cooking skills?

LibMo's Wente Estate Beef: I've tasted the noisy moofo's disrupting my backyard peace and quiet. I'm hoping they'll eventually sell direct and I'll can brand one with some RustOleum I can see mooving around on the hills.

There is a mixer on the Wednesday or Thursday before the LibMo Rodeo in June, where there is local beef and moosic.

BeefWeek last year were udderly awesome, but it appearing is somewhat rare as they get more inventory; or so I've herd. They're planning to a harvest a cow or two a month as their inventory increases, and if you call the restaurant you can learn when they have local beef available. Go for the LibMo, beef but start with the house made lamb pastrami.

Yelp: are the suspicious reviewers steering you to believe they're highly calfeinated or otherwise false.
 
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I'd like to get a 1/4 sometime too.

When I was a kid, we would always have a lamb in the freezer.
 
cowpooling.png


Another term to Yahoogle fow knowledge is cowpooling.

Had succulent success with locally grown Mangalista pork - until they sold out and joined Belcampo in Larkspur.
 
Wer bought a 1/4 cow and a half pig from Bud's meats last year. It worked out great although they only wrap it in butcher paper. I'd like ot do it again, but would prefer vacuum sealed.

Perhaps we could do a BARF share. I was looking at Morris, but this place looks really good. Small farm, humanely butchered, dry aged, vacuum sealed, etc.http://www.massanaturalmeats.com/1-4-grass-fed-beef/
 
I've done it before, and it was good to go -- but the problem is you end up with a lot of meat that you don't necessarily "want." You end up finding a use for it, but it's not necessarily ideal.

IMO I just buy what I want when I want it -- the cut I mean -- from Buds.
 
We get a half a cow and half a pig every year, and share it with a few friends. The wifey knows the details, but I can get them for you if you want. It's a great way to go, and you will be absolutely amazed at how much more flavor the meat has.
 
A buddy got a half. By the time he got to the second quarter it was badly freezer burnt. I told him he shoulda ate it faster.
 
Holy crap Tharkun, that's great. I'm totally interested in some pork. It looks like they don't have any 1/4 cow's, but do you know if they have any pork (like a 1/2 pig)?
 
I believe so, the easiest thing to do just call and find out. They always have animals planned to go, and even if you don't want to get a whole 1/4 1/2 whatever then they have individual cuts ready to go usually

They're starting to expand on the pork. Obviously the website isn't the best because they don't have a marketing department, it's just one guy raising pigs and two brothers raising cattle. The cattle ranchers family has been there since 1903
 
Antarius said:
I've done it before, and it was good to go -- but the problem is you end up with a lot of meat that you don't necessarily "want." You end up finding a use for it, but it's not necessarily ideal.

IMO I just buy what I want when I want it -- the cut I mean -- from Buds.
Click to expand...
First, + for Bud's, a great shop.

Second, I get a half from my family every year and a half or so. I have learned to appreciate and use the large amounts of chuck steak, short ribs and burger. I don't think it's unwanted. Especially in the winter, when you are less prone to q-in steaks.

If you go in, and have a pup, make sure and ASK for the dog bones. If you can score the tail, get it. Makes the best beef soup of all time.

The learning curve is figuring out how you want your cuts. I prefer rib steaks. I miss the ceremony of prime rib, but get lots of summer barbecuing of great steaks.

Yes, you need a garage freezer. No question.
 
Antarius said:
I've done it before, and it was good to go -- but the problem is you end up with a lot of meat that you don't necessarily "want." You end up finding a use for it, but it's not necessarily ideal.

IMO I just buy what I want when I want it -- the cut I mean -- from Buds.
Click to expand...

mcarb said:
We bought a 1/4 cow and a half pig from Bud's meats last year. It worked out great although they only wrap it in butcher paper. I'd like ot do it again, but would prefer vacuum sealed.
Click to expand...

Didn't know I could get a 1/4 direct from Bud's. Do you know what farm it comes from if I ordered through Bud's? Reason I don't like to order piece by piece is because I haven't gotten over the mental hurdle of paying $14.99 a # for steak.

Beside, if I get a bunch of random meat cut, perhaps that will force me to be more creative and expand my cooking horizon a bit.

Perhaps we could do a BARF share. I was looking at Morris, but this place
mcarb said:
Small farm, humanely butchered, dry aged, vacuum sealed, etc.http://www.massanaturalmeats.com/1-4-grass-fed-beef/
Click to expand...

Hmm .. I haven't seen this place yet in my search but it looks like a decent option. Have you ordered here before ?

Lunch Box said:
We get a half a cow and half a pig every year, and share it with a few friends. The wifey knows the details, but I can get them for you if you want. It's a great way to go, and you will be absolutely amazed at how much more flavor the meat has.
Click to expand...

Seems like you guys are happy with them so would be great if you could share some details. Thanks!

angelsndevils said:
A buddy got a half. By the time he got to the second quarter it was badly freezer burnt. I told him he shoulda ate it faster.
Click to expand...

Ouch! Was it vac seal ? How long did it sit for ?

Tharkûn said:
I live on this ranch, don't think I can hook up any discounts but it's run by good people and the beef and pig are the best I've ever had

http://www.silverspringsbeef.com/index.html
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Nice! I actually was considering them too. Their site still says "Silver Springs Ranch And Alhambra Valley Beef Are Not taking any further reservation for Beef this year" so it was on the back of the list. Now that you say they don't have ppl really to take care of the site, perhaps I'll contact see if they're interested in having their site redone to trade for meat. :laughing
 
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Bay Arean said:
First, + for Bud's, a great shop.

Second, I get a half from my family every year and a half or so. I have learned to appreciate and use the large amounts of chuck steak, short ribs and burger. I don't think it's unwanted. Especially in the winter, when you are less prone to q-in steaks.

If you go in, and have a pup, make sure and ASK for the dog bones. If you can score the tail, get it. Makes the best beef soup of all time.

The learning curve is figuring out how you want your cuts. I prefer rib steaks. I miss the ceremony of prime rib, but get lots of summer barbecuing of great steaks.

Yes, you need a garage freezer. No question.
Click to expand...

Do you order your 1/2 from Buds ? Sounds more and more like I need to give this place a call. Previously thought they only sold by the cuts.

Ox tail ... :drool:drool

Prime rib ... :drool:drool
 
vac seal == vacumed sealed. Helps prevent freezer burn.
 
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