Latest Activity: Apr 11
Started by peter licht. Last reply by Lidia Marchioni Apr 11.
Started by SoMar Farms Apr 7.
Started by Sylvia Wu Feb 24.
Please E-mail me if you need help cutting your meat. I a meatcutter with many years of expierience and will help for free.
I don't know of a local farm, but Mary's turkeys raises heritage breeds and you can buy them at Save Mart.
Does anyone have suggestions for where I can still order a Christmas turkey?
The way I think it would go is like this: a group gets together to buy the animal, then you get someone to come out (I believe Mark could make those arrangements) to do the slaughter, The carcase would then be taken to the processor of your choice (Freedom Meats is good) & you pay for the cut & wrap which is running $.98/lb at Freedom. When it's done they call you & you go down & pick it up. Cost wise ... let's say that the steer weighs 11oo lbs. So you start off at $1,100 for the animal. Slaughter would run between $125 -$150. Basic cut & wrap costs are by the hanging weight so say the steer hangs out at 450 lbs that would be roughly $450. Total cost would be close to $1,675.
Yield...Beef needs to be hung for 1 - 2weeks depending on how much fat (cover) it has. You will lose some weight when it hangs & more depending on how much of the other things you want to keep. Bones are great for making stock & soups. Yield is also greater if you use the organ meats - heart, liver, kidneys. tongue... So if 4 people went in on a steer they would end up with somewhat over 100 lbs of meat each. I hope this the information you were interested in.
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