wholesale meat

[Anonymous]

With the rising meat costs at the grocery stores, I was interested in purchasing from the source. Does anyone have recommendations, either farm or wholesaler? I have a large chest deep freeze, so buying in bulk is not a problem.

Thanks!

[Anonymous]

just make sure it isn;t one of the door to door guys

[Anonymous]

In my experience it only saves you money if you're dedicated to eating pastured. If you're just looking to buy a conventionally raised half beef, well, it will save you a little money but you'll be eating lots of hamburger. If you're family prefers whole cuts you'll do just as well cutting your own steaks off of Costco primals and stocking up on roasts when the supermarkets have loss leader sales. Invest in a foodsaver and you can tailor you're freezer contents to your family's tastes.

[Anonymous]

My only suggestions come from Grass Fed Beef farmers who adhere to strict practices. You will not get savings off of the industrial meat you are accustomed to.

I second what the PP says about Costco.

[Anonymous]

We have gotten half cows from Hollin Farm twice now. The first one lasted about 20 mths. We just picked the second up right before Xmas. It worked out to $5.49/lb.

You need to be very specific about what cuts you want. The cut sheet is kinda vague. You also have to be prepared to deal with more unusual cuts like arm roast. I can offer more guidance if you decide to go with them.

http://www.hollinfarms.com/pages/beef.html

[Anonymous]

Anonymous wrote:We have gotten half cows from Hollin Farm twice now. The first one lasted about 20 mths. We just picked the second up right before Xmas. It worked out to $5.49/lb.

You need to be very specific about what cuts you want. The cut sheet is kinda vague. You also have to be prepared to deal with more unusual cuts like arm roast. I can offer more guidance if you decide to go with them.

http://www.hollinfarms.com/pages/beef.html

Nice farm! Total bummer though that they grain finish.

I get my beef from a farmer who only slaughters in the fall and I'm running low and looking for a farmer who not only works with a butcher who dry ages, but who does NOT grain finish, I only do 100% grass.