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Reply to "Farm & butcher to buy cow "
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[quote=Anonymous][quote=Anonymous]MD Farmer Buying meat "on-farm" is possible, but you won't find any that will be butchered on-site due to MDA/USDA/health department regulations. We send out our steers to a local USDA butcher we use and then get everything back about a month later (dry aging, cut-to-order, vacuum packaging and flash freezing takes time), and then either people pick up their beef from our farm or directly from the butcher we use. Farmers will base price on the "hanging weight" of the carcass after 2 weeks of dry aging at the meat locker. Most people will do what's called a "cowpool": buy either a quarter or half and split with a neighbor, family member or friend because you get a LOT of beef in those increments and you will need an appropriately sized freezer to accommodate it all. [/quote] Yes this is exactly what I am looking for. Can you recommend the process/company to do this with? [/quote]
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