3 Answers

• Reputation: 79 Q&A: 3 0 0 21 2 0 Classifieds: 0 0 what's this? Expert: 1 topic Meat Business Tamara Murphy from Terra Plata is a business on Questionland Seattle Follow Following 0 Tamara Murphy from Terra Plata

  5 0 Thanks for the question. I have suggested to many families about this. Excellent decision. I do this with my own neighbors. We have a chest freezer that has grown to four through out the neighborhood. We currently buy collectively whole pigs, whole cows, turkeys, chickens . There will be bit of labeling, figuring out who gets what etc.... on your part, but people who are into this are into this and all can be worked out. Besides its exciting and fun!!! Brings you and your neighbors together like nothing else. The farmers can have their animals processed, wrapped and cut to your own specifications. I can help/advise you if you would like. Anything for our farmers!! You can find these farmers below on the web, start the conversation/ visit them at the markets and get your meat. Its easy, you just need to be intentional and plan. Good for you! I have many more contacts if you need them. Ninety Farms/Beef/lamb Skagit River Ranch/ Beef/Pig/Ducks Olsen Farms Beef/Pig Toboten Creek/ goat/ Tamara Murphy from Terra Plata answered in Meat 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 79 Q&A: 3 0 0 19 0 0 Classifieds: 0 0 what's this? Expert: 1 topic Meat Follow Following 0

  1 0 It might be a good idea to discuss who gets what if splitting a beef with that many people. Keep in mind that certain desirable cuts on a beef are quite limited. Some examples: -2 Tenderloins per beef that will only yield roughly 6 or so filets ea. -2 Tri-tips per beef -2 Flank Steaks per beef -2 Skirt Steaks per beef -1 Hanging Tender per beef -2 Briskets per beef Other common cuts are also limited when splitting among that many people. Per Side (or Half) of beef Chuck Roasts: 8-9 Chuck Arm (shoulder) Roasts: 6-7 Top Sirloin Steaks: 7-9 Sirloin Tip: 3 Roasts or 6-7 Steaks These are all averages and of course will vary. It gives you a good idea of how limited different cuts on a beef can be. With that, I think it is an awesome idea and can be a money saver too! AmyS answered in Meat 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 40 Q&A: 1 0 0 22 2 0 Classifieds: 0 0 what's this? Expert: 2 topics Meat Week Meat Follow Following 0 Carrie Oliver

  1 0 Agree with Tamara, buying in bulk (e.g. a whole or half head) directly from a farm is the way to go. When you do so you're going to get a great price (generally less than you would pay at retail) along with a lot of other benefits, including flavor and texture, knowing the producer and what they raise and how... If you have the opportunity, ask whether you can taste the beef, pork, lamb, etc. in advance - buy a steak and/or some ground beef, for instance - and then choose the flavor and texture you like best. Flavor and texture will change from farm to farm based on breed, growing region, specific diet, pharmaceutical protocols, age of cattle, and aging time and technique. You're looking for a talented farmer and slaughterhouse/butcher. In addition to Tamara's list, a few other PNW farms/ranches you could consider for beef would include: The Gleason Ranch http://thegleasonranch.com/ Wilcox Natural Angus http://nwlocalgrassfedbeef.com/ Three Sisters Beef http://www.3sistersbeef.com/ Brady's Beef http://bradysbeef.com/ Highland Oak Farms http://highlandoakfarm.com/ 6 Ranch http://6ranch.com/ Carmen Ranch http://www.carmanranch.com/ Pat 'n Tams http://patntamsbeef.com/ I also know a rancher who doesn't have a web site but raises both Angus and Wagyu beef near the Herb Farm Restaurant. Each of these beefs is quite distinct. Happy to provide an introduction to him or any of the folks above. Carrie Oliver answered in Meat 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend: