buying 1/2 a side of beef

[Beegreen111]

Hi All,

I was wondering if anyone has a good place they buy 1/2 to a whole cow? A few buddies and I bought a 1/2 side of beef 2 years ago, but we went far in to Iowa to get it. I think we paid about 2.10/ lb with gas, packaged. I think that was hanging weight. I was wondering if anyone gets beef closer to the twin cities or maybe in Western Wisc. Not sure what the current price is but I'm sure it has gone up. Any thoughts or ideas?

thanks

[highlife4me]

Check out your local meat markets. I know several around my local area have sales going on now to fill your freezer. They usually buy their meat locally and have it inspected also. It was not a bad price either. Worth checking out.

[Scott K]

I used to buy sides every other year, and a whole pig on the opposite years. I no longer do that. I find it is more cost efficient to just buy in bulk of the meats I want. This way I am not stuck with a bunch of tough steaks, or ribs, or soup bones, that I was paying $2.10 a pound for. We go through a lot of hamburger, and a lot of steaks. If you go to your local meat market, and tell them you want to buy 150 pounds of hamburger and 100 pounds of steaks, they cut you a deal since you are buying in bulk, you will be paying about the same price, maybe a little more then you were before, but you can pick out the steaks you want, and you wont be paying for the soup bones, and hocks, cow tongue, lard, ect..

[Beegreen111]

Thanks life and eyes,

I will have to check out the local places. It sure would be nice to not to have to sort thru the whole cow.

[Riich]

The last time I bought a side of beef I got it all home, weighed the total I ended up with, and found it averaged $4.00/lb. I've found I can watch for sales and do better than that buying much smaller portions, plus not have to worry about a freezer crapping out or finding the room for all that beef when we have other things that need freezing too. Just my thoughts.

[gatorslayer]

Dingman's in Burtrum, Mn. best beef out there...1.85 lbs.

[hugonian1]

Give Kelly Farms a call.

They are on Manning just north of Washington County 4.

[Archerysniper]

Isanti custom meats, I buy a 1/2 cow from him yearly and also my pigs for the pig roast's I have.

[BobT]

I used to buy sides every other year, and a whole pig on the opposite years. I no longer do that. I find it is more cost efficient to just buy in bulk of the meats I want. This way I am not stuck with a bunch of tough steaks, or ribs, or soup bones, that I was paying $2.10 a pound for. We go through a lot of hamburger, and a lot of steaks. If you go to your local meat market, and tell them you want to buy 150 pounds of hamburger and 100 pounds of steaks, they cut you a deal since you are buying in bulk, you will be paying about the same price, maybe a little more then you were before, but you can pick out the steaks you want, and you wont be paying for the soup bones, and hocks, cow tongue, lard, ect..

You do have to be careful who you buy from. Find a processor you like and stick with them. Where we get ours, the processor stakes his reputation on the quality of his meat. If he fails, he's out of business. He buys locally and not from just any old beef farmer. He buys strictly from one or two suppliers that he has learned to trust for quality. In this way he controls his quality.

Whether meat is tough is both a result of the quality of the supply as well as the processing. Cut it wrong or fail to age it properly and you can quickly end up with poor quality product.

[Scott K]

All of the meat markets around me, use local farmers, and are very experienced, and I never had a problem with overly tough meat.

[gatorslayer]

riich, when you buy it from a meat locker the price they give you is "on the hoof" Dingmans meat in Burtrum has an exellent rep in central Minnesota.T

[gatorslayer]

riich, when you buy it from a meat locker the price they give you is "on the hoof" Dingmans meat in Burtrum has an exellent rep in central Minnesota.They usually butcher steers between 1100 1300 lbs. we order a whole beef twice a year and have it quartered with three other couples.

[BLACKJACK]

I've been buying quarters of beef for years and wouldn't do it any other way. The advantage is that you know you're getting quality local beef, when you start buying the sale stuff at the grocery store you wonder whether it came from 'downer' cattle or how old it is. I normally buy from a local grower but I wouldn't hesitate to buy from a local butcher, they won't stay in business if they're not selling good beef.

A big advantage is that you can tell them how to cut it up, if you don't like big four pound roasts, next time ask for two pound roasts, if you don't like soup bones, tell them to trim them down, that goes in the burger. You can tell them you want 1 inch steaks, tell them you don't want the organ meats, especially if you're buying just a quarter.

You can also just buy '1/2 of a 1/2', its a quarter of beef but that way you get cuts from both the front quarter and hind quarter.

Most quarters are sold as 'hanging weight', that means the steer has been skinned and gutted, head and feet are off, you pay for whats hanging in the cooler. You'll still lose some pounds to trim and bones, so if the hanging quarter is 200 pounds, you won't end up with 200 pounds of white packages.

Nice being able to go down to the freezer and decide whether you're going to have a chuck roast or rib steak or sirloin steak or round roast or two pounds of burger. You just have to plan a day or two ahead to give it time to thaw.

[Sifty]

I've been buying quarters of beef for years and wouldn't do it any other way. The advantage is that you know you're getting quality local beef, when you start buying the sale stuff at the grocery store you wonder whether it came from 'downer' cattle or how old it is. I normally buy from a local grower but I wouldn't hesitate to buy from a local butcher, they won't stay in business if they're not selling good beef.

A big advantage is that you can tell them how to cut it up, if you don't like big four pound roasts, next time ask for two pound roasts, if you don't like soup bones, tell them to trim them down, that goes in the burger. You can tell them you want 1 inch steaks, tell them you don't want the organ meats, especially if you're buying just a quarter.

You can also just buy '1/2 of a 1/2', its a quarter of beef but that way you get cuts from both the front quarter and hind quarter.

Most quarters are sold as 'hanging weight', that means the steer has been skinned and gutted, head and feet are off, you pay for whats hanging in the cooler. You'll still lose some pounds to trim and bones, so if the hanging quarter is 200 pounds, you won't end up with 200 pounds of white packages.

Nice being able to go down to the freezer and decide whether you're going to have a chuck roast or rib steak or sirloin steak or round roast or two pounds of burger. You just have to plan a day or two ahead to give it time to thaw.

BLACKJACK Hit this right on the head.

We have been buying 1/2s for years and would'nt do it any other way.

As the others have said find a local meat market or even talk to the local farmers if you have any close to you.

Sifty

[merkman]

Isanti custom meats, I buy a 1/2 cow from him yearly and also my pigs for the pig roast's I have.

I get my full pigs from him for the pig roasts and have never had a bad one yet!!!! They take care of you there!! Good people, good prices, and best of all good meat.

I won't get bulk meat for anything other than the BBQ since I would much rather pick it up fresh from the counter and cook it up right away.

Riverside Market and now Isanti retail meats have some of the best fresh steaks around!!!!

[Gissert]

Beef prices are starting to surge upward lately - Pork might be a better buy right now.

[Redlantern]

Pigs taste good.

[gatorslayer]

depends on her hygene

[BLACKJACK]

Beef prices are starting to surge upward lately - Pork might be a better buy right now.

I've had good luck buying those whole pork loins on sale, less than two dollars a pound and all meat, except for a little fat around the outside. I cut about 8 inches off each end for roasts, then slice the rest up into one inch pork steaks, then vacumn about 6 to a package and freeze them. They're good on the grill or in George.

Did one of the roasts on the grill last weekend and it was great! If you bake the roasts, you have to be careful not to over cook, they have way less fat that a regular pork roast and its easy to turn it into a a dry chunk of leather.

[BobT]

Originally Posted By: Gissert

Beef prices are starting to surge upward lately - Pork might be a better buy right now.

I've had good luck buying those whole pork loins on sale, less than two dollars a pound and all meat, except for a little fat around the outside. I cut about 8 inches off each end for roasts, then slice the rest up into one inch pork steaks, then vacumn about 6 to a package and freeze them. They're good on the grill or in George.

Did one of the roasts on the grill last weekend and it was great! If you bake the roasts, you have to be careful not to over cook, they have way less fat that a regular pork roast and its easy to turn it into a a dry chunk of leather.

When you make one of those roasts try making a porketta out of it. Make a couple slices into it lenthwise, generously seasoning with porketta seasoning, tie it, then roll the roast in porketta seasoning again, and then bake it slow. Ideally, if you have a rack to keep the meet off the bottom of your roaster, add a little water to help steam the roast as it bakes. One of the problems with porketta around here is they don't spice the inside.

[Archerysniper]

Originally Posted By: Archerysniper

Isanti custom meats, I buy a 1/2 cow from him yearly and also my pigs for the pig roast's I have.

I get my full pigs from him for the pig roasts and have never had a bad one yet!!!! They take care of you there!! Good people, good prices, and best of all good meat.

I won't get bulk meat for anything other than the BBQ since I would much rather pick it up fresh from the counter and cook it up right away.

Riverside Market and now Isanti retail meats have some of the best fresh steaks around!!!!

Merkman my buddy owns Isanti custom meats and also owns and built Isanti retail meats he runs the butcher shop and his brother runs the retail store, now you got me thinking Im going over there and picking up some jumbo ribeyes tomorrow

[jeffreyd]

What does porketta taste like, never heard of it but will research thanks

[gatorslayer]

fennel

[dewey1]

What does porketta taste like, never heard of it but will research thanks

BEST PORKETTA SEASONING COMES FROM F&D MEATS IN VIRGINIA. IF YOU EVER GET THAT WAY, CHECK IT OUT.

[bbqhead]

The wife likes em, I think they are nasty tasting... I take a few bites, Then the dog gets the rest.

randy