..and am about to eat the last of it. Some of the ground beef had tiny little bones in it, very annoying. If it wasn't for this I'd get another, does anyone know why this is?
Think the were just lazy and didn't switch saw blades? When I called the processor they said that its unavoidable. Funny, never happens with store-bought ground beef.
On a side note it was a nice way to get organic grass fed beef for cheap, which is why I'm interested in others' experiences.
> ..and am about to eat the last of it. Some of the ground beef had tiny little bones in it, very annoying. If it wasn't for this I'd get another, does anyone know why this is?
>
> Think the were just lazy and didn't switch saw blades? When I called the processor they said that its unavoidable. Funny, never happens with store-bought ground beef.
I know exactly what you're talking about. I don't think it's saw-blade hygiene. I think it's how they cut it, how many times they run it through the grinder, and the grinder itself. Find a different custom packer if he can't reduce the "grit".
Ain't nuthin' better than a good aged steak from a personally raised cow. The difference from wholesale slaughterhouse beef is readily noticeable.
My FIL used to have beef butchered for us and never had a problem with bone in the ground beef.
And his beef always tasted better than store bought stuff.
I agree, some of the best beef I've ever had. I was hoping that this was the case. The farmer that I bought the cow from is unwilling to switch processors, so I think I'll reverse the process: find a processor people are happy with and see if that processor recommends a specific provider.
Much more economic way to buy beef. Even if the overall cost was the same you still come out way ahead in terms of quality.
I got everything vacuum packed except for the ground beef, and I don't think it made any difference - everything was delicious every time.
I helped my mother prepare some burgers this past 4th of July from standard store-bought beef. After six months of eating on the locally raised I purchased the store-bought stuff didn't even seem like beef. All of the red color was gone and it had no flavor.
On the flipside I got some beef from an old bull that wasn't castrated and the meat didn't hang long enough (I think). Whew, that was narsty!
The problem is with your processor being too big for his britches. The big boys now have a process described as "mechanical deboning". Putting the words "mechanical" and "bone" in the same sentence is not a good thing. Reminds me of my experience working at the turkey packing plant and the giant multi-suction cup, topsy-turvy thingy with flowing steaming hot water doing the feather plucking.
Individually processed slaughter in small facilities tends to operate much the same as they always have. Nothing like strolling into where the skinning is going on and seeing a half dozen different heads laying around---looking right back at you.
That's the organic part, the small bones.
We have a few acres which we've just let go back to grass. We sell the grass to a producer that runs a herd of cows and produces grass fed beef. I think to be certified organic they can't use any drugs. He doesn't go that far I think he will give them some antibiotics to keep them from dying if they get sick. I don't think he gives them any growth hormones and they never get finished in a feedlot with grain, so they are not quite so fat. It is pretty good beef though and there are a few different processing shops. We like some better than others. Some years we do take a beef inside of money for selling our grass. Yeah the hamburger that is not mostly leftover fat (and other unmentioned ingredients) is much better than what you buy in a supermarket.
The guy I got mine from only uses enough grain to bucket train them, so that they're not wild and will come when called.
They pump a LOT of antibiotics into cows these days, but the bigger concern for me is the grain. It causes acidosis and breeds e. Coli. Not so much a concern in the beef, but the manure that goes on other crops. I'm against monoculture in general. Also grass fed anything has more omega 3 fats (anti-inflamatory) as opposed to omega 6 (pro-inflammatory) compared to feed lot varieties.
Never put up with that kind of an excuse from a butcher. Report him to the Health Department. That will change his tune.
Farmer prefers a certain butcher? Change farmers too.
Right now we are raising our own polled Herfords, so I have access to a trailer. Find a good ole boy with a stock trailer that would like a deal on some beef. Then y'all go to a local auction and bid on your own cow. Each of you gets a half. Take it to a better butcher and have it converted into handy sized packages. You pay some of the good ole boys fee for his half in return for use of the trailer.
You'll save a ton of money this way. In my area there are several farmers that will sell you livestock and, for a fee, will haul it down to the meat market.
Also look into the savings of splitting a hog with the good ole boy. You can get hams, pork chops and really good bacon for REAL cheap. I thing the last Hog I got at auction wad $75 and we ate pork for a LONG time. Plus these independent markets tend to make some of the best sausage you ever wrapped a tooth around.
I use Wilson's Meat House. They have the best sausage anywhere, plus you can get some good buys on vegetables and they carry red rind hoop cheese and Sharp Cheddar cheese wheels much cheaper than the sliced stuff at the grocery store.
Great advice, thanks. And dangit, now I'm hungry!! 🙂
You really want a GOOD one
Go straight to the farmer. Tell him you want a grass fed, and sucking calf, that is around 600 LBS, to eat. Tell him you will go along with his weight guess, and pay cash. Hand the farmer cash, and tell him to load him up for you. Take him to the butcher, and pay cash again. You have NEVER eaten a better steak!!! I know!
To do this, talk it over with the butcher first. Talk it over with him. If it is not too far to the butcher, sometimes he will pick it up from the farmer, for you. It has to be bled out good. Sometimes it is best to shoot the calf, and hang it for 15 min with jugular vein cut. Farmer can assist with his tractor. There are lots of ways to do this. Talk with your local folks.
N
Been buying local beef from same guy for years . I am spoiled . I try not to eat government beef if I can help it.
I believe that you're a good one, Dent. Actually, I'm sure of it.
Your avatar puts me off a little cause I used think that was you.
It really ain't, is it ?
Don
That's him after tasting store bought beef. 🙂
No. That guy is a good 10 years younger than me and much better looking.
You really want a GOOD one
I would love to have some good beef back ribs, they are the best.
Apparently you are not a vegetarian.
We have a local rancher that raises them with only grass fed. Lastly before going to the butcher he does corn feed. Best beef ever. Only one time in the last 20 years have had bone in the hamburger. That was because cow went to the wrong butcher. Can't even but store beef anymore. Not sure what to buy. Just got one now processed. I am shocked at the price though. Seems like the cattle prices are high. What is everyone else paying per pound?
No, not a vegetarian
But I do have a vegetarian eating habit!
Vegetables are what my food eats. 😉
