Jordan Nelson
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Started this discussion. Last reply by David Tulkin Jan 2, 2011.


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At 11:23pm on September 24, 2009, David Barzelay said…
Hi, the dinner went really well! Julie's goat was awesome, and I served the racks, as well as some merguez sausage that I made from the goat. Now I'm working my way through the rest of the goat.

The deep-fried chicken stock is a really interesting condiment. You can read about that dish here: It'll pop up in some other contexts some time soon. I might do some guest dishes at Mission Street Food some time soon. We'll see.
At 9:08am on August 27, 2009, David Barzelay said…
No. I'm sorry if I wasn't clear enough. We didn't have enough people interested. You, Sally and I only accounted for 5 pounds out of a 10-pound box. I inquired as to getting a half box, but they couldn't do that. So, no order was placed.
At 7:05am on August 24, 2009, Jordan Nelson said…
Sounds good to me. When and where do we pick the sweetbreads up?
At 8:50pm on August 23, 2009, David Barzelay said…
Hey, they are lamb sweetbreads. As it stands, we've only got you (2 pounds) and one other person (1 pound) plus whatever I take. I'd take 3 pounds, but I don't really want any more than that. What do you think?
At 12:44pm on August 22, 2009, Ian Wilkes said…
One share of veal remains here!
At 9:51pm on August 20, 2009, Godfrey Family Farms said…
I saw your post regarding the veal. Haven't heard much from this group, but Ian in the Castro group is organizing for a half. I don't know if he has the shares spoken for yet or not. We expect to have another one coming along in October.
At 10:35am on July 27, 2009, Bing said…
Hi Jordan,

Thanks much for buying the beef! You were lifesaver!
At 4:51pm on July 7, 2009, Bing said…
August 1st might be cutting it close. For pork, you might try Mark Pasternak at Devil's Gulch. His smallest pigs are about 300lbs live weight and he quotes about $2.00/lb live weight. You would therefore pay him $600. Then you have to pay the guy who kills the pig about $50. The butcher who cuts the pig up will get about $200. In the end, you'll end up with about 200-240lbs of cut and wrapped meat for about $850. WHich is a lot of cue.

Alternatively, you could go to Prather Ranch in the Ferry Bldg. They source their pork from Range Brothers and if you have a specific cut (like shoulder), they should be able to get it for you to try out. Smaller amount of meat, less expensive.
At 3:47pm on July 7, 2009, Bing said…
Hi Jordan,

The way this works is pretty ad hoc. I just finished doing two pigs and am now in the process of finishing a cow. (All cow shares are currently spoken for, but if you want to put yourself on my waitlist, leave a message for me on the July 24th discussion. I can't guarantee anything, unless you happen to be a huge fan of beef tongue and heart.)

Basically, this is how one goes about this:
1) Look around the groups and see if someone is currently organizing an animal buy, and volunteer to buy a share. (In my experience, this is pretty rare--people are willing to buy shares, but much less willing to organize).
2) Decide to be a point person.
3) Pick an animal.
4) Find a farmer and determine approximate pricing/lb. (This can be a little tricky-feel free to ask me for more info if you do decide to do this.)
5) Post a message on the group page with relevant details (type of animal, approx price/lb, # 0f shares available, how the animal was raised/fed, etc.)
6) Hope that you get enough takers. When you get enough takers, you place an order with the farmer.
7) Usually at this point, you my experience it takes a LONG time to determine if they have an animal ready for you.

If you're starting out, I would recommend lamb or maybe goat. They're small, so you really only need a few people.

OR you could go to Community---Events. I think some farm is organizing prepacked 50lb boxes of meat for $400 this saturday in berkeley. (Grassfed, I think). You could for example try posting on Castro and seeing if someone wants to split the box with you. Tom Flinn, is a newbie who might be interested, I think.

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