Local, grass-fed beef for sale Mid-March

[DFBrews]

Here is a great video that goes through the ins and outs


https://youtu.be/UC3Yy6R7aqg

[Firehaus]

No contacts anymore on hogs except for extremely boutique heritage breed ie $$$

Berkshire? If so I?m interested.


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[TheGrey]

Berkshire? If so I?m interested.


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The only one I am familiar with is High on the Hog farm out in Johnstown, and I believe they raise KuneKune. I follow them on the Book of Face. We haven't been able to have pork for a few years now, because the medication my spouse is on makes it very difficult to digest all things pork, for some reason.

[TheGrey]

Here is a great video that goes through the ins and outs


https://youtu.be/UC3Yy6R7aqg

That is BRILLIANT. Thank you SO much for sharing that!

[fitterjohn]

I'd not heard of Hudson lockers until now; I'll check out their info.
And raw milk- I hadn't thought of that. Santa Clause brought me a cheese press for Christmas, and I haven't had a chance to use it yet.
Yeah, $7/lb is a heck of a difference. I like saving money.

I got my last pig done at Hudson lockers. Pretty good, though my coworker resided the pig then dropped it off,even picked up for me. But Hudson doesn?t let you drop off anymore they moved to raising their own hogs I think.

[Great-Kazoo]

contact these folks. I was getting my lambs from them, who butchered at arapahoe meats. Dustin @ AM is an old acquaintance of mine.

https://longshadowfarm.wixsite.com/longshadow

[FromMyColdDeadHand]

I’ve bought from Sun praire beef and liked it. Here in CO. Grass fed.

On grass versus grain fed, there is a “Bearded Butcher” video on youtube where they take a steer from the same farm that were grass or grain fed and show the difference. Grass WAY leaner, which is what I see from Sun Praire. AWESOME hamburger. The leaner to me is better for ‘fatty’ cuts like Ribeyes, which store bought seem way to fatty. Conversely, I think cuts like Filets/Tenderloin need as much internal fat as they can get- to me those cuts in grass fed are just too lean- all muscle.

I’d like to see some grass raised, grain finished- who fits that bill?

In Denver, Olivers Butcher on 6th on the east side makes their own hamburger from their scraps. Talked to them about it and they said besides real ‘meat’ they don’t soak the meat in ‘stuff’ in water- which is what the big producers do to make hamburger. Seems true since when comparing their hamburger, store bought blows out a lot of steam/water.

Plus, after using store bought hamburger, it kind of freaks me out how much hot water and soap you have to use to get the ‘fat’ off of hands….

[Great-Kazoo]

I’ve bought from Sun praire beef and liked it. Here in CO. Grass fed.

On grass versus grain fed, there is a “Bearded Butcher” video on youtube where they take a steer from the same farm that were grass or grain fed and show the difference. Grass WAY leaner, which is what I see from Sun Praire. AWESOME hamburger. The leaner to me is better for ‘fatty’ cuts like Ribeyes, which store bought seem way to fatty. Conversely, I think cuts like Filets/Tenderloin need as much internal fat as they can get- to me those cuts in grass fed are just too lean- all muscle.

I’d like to see some grass raised, grain finished- who fits that bill?

In Denver, Olivers Butcher on 6th on the east side makes their own hamburger from their scraps. Talked to them about it and they said besides real ‘meat’ they don’t soak the meat in ‘stuff’ in water- which is what the big producers do to make hamburger. Seems true since when comparing their hamburger, store bought blows out a lot of steam/water.

Plus, after using store bought hamburger, it kind of freaks me out how much hot water and soap you have to use to get the ‘fat’ off of hands….

Most grass fed, is grain finished.

As for ground beef. I grind my own, i have zero faith and confidence. That todays GB isn't going to be on next months RECALLED! USDA list. realistically it usually takes about 2-3 months after the fact they get their shit together and recall anything food related.

[FromMyColdDeadHand]

Most grass fed, is grain finished.

As for ground beef. I grind my own, i have zero faith and confidence. That todays GB isn't going to be on next months RECALLED! USDA list. realistically it usually takes about 2-3 months after the fact they get their shit together and recall anything food related.

http://sunprairiebeef.com/

Their website says grass fed and grass finished… cheap bastards ? Like I said, I’d like to find grain finished. That sounds like it is far more common.

[HBARleatherneck]

A brief explanation of cattle feeding. This is not all inclusive and I clearly dont know everything about the entire cattle industry.

Most beef cattle come from small operations 100 head or less. Actually 50 or less make up a huge portion of the cow/calf operations.

The calves are on the teat for roughly 4-8 months until they are weaned. Some operations dont wean and just sell them. They are then instantly weaned, lose weight and can be sickly. Feedlots pay less for these calves usually. Their diet is mostly grass while on the teat and after that. (these can be steers or heifers)

These operations sell their calves at the sale barn, typically in the fall. It can be any month of the year though. (will be sold right off of pasture usually, no grain, no extras) They will usually be born between January 15th or so all the way until May.(even later for some operations) Most try to calve early. This way they have a larger calf to sell in October/November. They may weigh 500-650 pounds. Of course they can be smaller or heavier.

These calves are bought by feedlots. They typically raise them to about 14 months and then they go to slaughter.
While the calves are at the feedlot they are fed a ration that varies regionally and from feedlot to feedlot. The feed is roughly 62% roughage, 31% grain, 5% supplements (minerals and vitamins), and 2% premix. They can be fed sorghum, oats, alfalfa, soy, cotton seed, distillers grains, spent brewers grain, barley, wheat, poultry litter (look that up, you wont be happy) and more. They usually feed them to between 1100-1400 pounds.

When you take an animal straight off of pasture and slaughter it, clearly it will be leaner and lack the taste that we are used to with grain finished beef.
Data from the ag extensions at various colleges show that it takes 70-100 days of a high protein diet, such as corn, to change the yellow fat to white fat. The yellow fat is hard and gross. The white fat cooks down and flavors the meat.

The real difference is a grass fed animal is cheaper to produce, possibly healthier for you and much less tasty. A grain finished animal will be heavier, cost more to produce and be tastier.

As far as beef goes, remember mama cows, dairy cows, bulls, etc eventually get turned into meat. When you buy from the store you have no idea what age of animal you are eating. Although I would say steaks and roasts are more than likely younger animals. Straight hamburger could be any cow, bull, steer, heifer that is processed.

Buying local, if possible, at least gives you some choices in what you are buying and consuming.