Impossible!

Aqua Letifer

@brenda same here. I know the farmers I deal with and how they operate. I know some of the processors too. None of that crap is going into my beef.

That's good! And I'm sure you can appreciate the relative rarity of having a beef source in America completely devoid of hormones, preservatives and other chemicals?

brenda

@Aqua-Letifer said in Impossible!:

@Mik said in Impossible!:

@brenda same here. I know the farmers I deal with and how they operate. I know some of the processors too. None of that crap is going into my beef.

That's good! And I'm sure you can appreciate the relative rarity of having a beef source in America completely devoid of hormones, preservatives and other chemicals?

Yes, indeed I am aware, and feel very fortunate to live where I can buy from a local farmer. We buy our milk from another farm that processes their cows' milk right at the farm, bottles it, and will even deliver it. Living in a rural area is t3h bomb.

Aqua Letifer

@brenda said in Impossible!:

@Aqua-Letifer said in Impossible!:

@Mik said in Impossible!:

@brenda same here. I know the farmers I deal with and how they operate. I know some of the processors too. None of that crap is going into my beef.

That's good! And I'm sure you can appreciate the relative rarity of having a beef source in America completely devoid of hormones, preservatives and other chemicals?

Yes, indeed I am aware, and feel very fortunate to live where I can buy from a local farmer. We buy our milk from another farm that processes their cows' milk right at the farm, bottles it, and will even deliver it. Living in a rural area is t3h bomb.

Ironically, we live in a rural area, too, but our local market is absolutely terrible. Everything they sell is crazy-ass third-rate crap from China. Everything. There are probably 4 items in the store I'd consider fit for human consumption.

We do have a farmer's market around for half the year, though, and all of that's wonderful.

Jolly

@Aqua-Letifer said in Impossible!:

@Mik said in Impossible!:

@brenda same here. I know the farmers I deal with and how they operate. I know some of the processors too. None of that crap is going into my beef.

That's good! And I'm sure you can appreciate the relative rarity of having a beef source in America completely devoid of hormones, preservatives and other chemicals?

Part of the problem is the FDA. Go read the rules and regs for a kill operation sometime.

Mik

If you buy meat from factory farm and processors, that’s what you’ll get. But you can avoid that, even in grocery stores.

Jolly

Shucks, I think y'all ought to snub that beef to a post and kill your own.

Thank goodness I married a woman who can run a meat saw...

Mik

I think my HOA would frown on a meat processing operation.

Jolly

What they don't know won't hurt them. I've cut up more than one deer in the shop or on the kitchen counter.

Mik

We do have deer….

Jolly

Side story...

My best friend's dad was an entrepreneurial pirate. During WW2 (and right after), he made some damn good money with a bootleg beef operation. He had 600 free range cows (not counting steers, heifers, or bulls), might as well do something with them. Since he also owned a country store, he also had a steady supply of beef and labor from his neighbors. Got a bill at Charlie's store? He'll take a beef for it or he'll be happy to let you work your bill off killing and helping butcher beeves.

On Saturdays, way before sunrise, Charlie would head down to the store and meet up with his crew for the day. He'd pack a big pan of biscuits and a pot of gravy. Mrs. Charlie would follow with a big ol' granite coffeepot fresh off of the stove. As fellers sat and stood around, munching biscuits and swilling coffee, tasks would be laid out for the morning. Work would cease at noon and Mrs. Charlie would feed the crew.

Beef buying was by word of mouth only. First come, first served, unless prior arrangements had been made. All sales were in cash. No animal was cut up past quartering, as it was the buyer's responsibility to do the final cuts. Hindquarters or forequarters would be wrapped in a sheet or cheesecloth provided by the buyer and the meat would be placed in the car or truck by one of Charlie's crew.

People would be lining their cars up at daylight. Charlie would take care of orders and the crew would snub 'em, kill 'em, hang 'em on the gambling sticks, skin and then Charlie usually quartered them out. Payment was made as the beef was loaded.

A dozen steers was not uncommon for a Saturday morning.

The New Coffee Room

Impossible!