Buying beef
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Some of probably the most over looked places to buy meat are College/University meat labs. Labs that I am familiar with include K-State, Oklahoma Panhandle State, Garden City Community College, and Red Raider Meats at Texas Tech. If you live close to an ag school that is somewhere I would certainly look to buy meat, not just for the quality, but you will be supporting the school and students in those meat programs as well.
Tex_77
Great idea. Wish I was a little closer to UW Madison. Great program there from what I’m told. -
Some of probably the most over looked places to buy meat are College/University meat labs. Labs that I am familiar with include K-State, Oklahoma Panhandle State, Garden City Community College, and Red Raider Meats at Texas Tech. If you live close to an ag school that is somewhere I would certainly look to buy meat, not just for the quality, but you will be supporting the school and students in those meat programs as well.
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Well look what I found at my local college meat lab.
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We only buy beef at a nice restaurant. At home it’s some sort of venison meat we have taken.
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Just curious, how does everyone buy the majority of the beef they eat? Are you buying by the quarter/half/whole from someone you know who has cattle? Are you buying directly from from a local meat locker, or are you buying all your beef from a grocery store?
I buy the majority of my beef by the quarter from a local rancher that is friends with my family. I also buy some whole primals from Costco, and will occasionally buy beef at the grocery store if there is a good sale on it. The quarter I just got I paid $2.50/# plus processing fees. Its definitely the most economical way for me to buy beef.
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We used to have access to a local supplier that made things very convenient and cheap. Now we buy from butcher shops around town, which is great but not as cheap!
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We used to have access to a local supplier that made things very convenient and cheap. Now we buy from butcher shops around town, which is great but not as cheap!
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Tex_77 said in Buying beef:
knifemaker3 Well if you do pigs at least you’ll have a lot of bacon which is never a bad thing!
I make a lot of breakfast sausage out of ground deer meat, as well as brats, snack sticks, summer sausage. Hope to try corned deer roast this fall if I kill enough deer.
Currently we buy hogs off other friends farms and have them butchered. I make polish sausage, some breakfast sausages out of the ground pork. Belly and jowls get cured and smoked into bacon of course. Next one I may try buckboard bacon. Oh, the loins are made into Canadian (back) bacon.
knifemaker3 corned venison is awesome!
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knifemaker3 corned venison is awesome!
Deepwoodsbutcher Yes it is!
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