MEAT

Wife just left the local Aldis, no meat in the coolers , had to settle for a bag of frozen chicken , I'm NOT a chicken eater

Wishful Thinking Department
 

Jay, just wait till they put that carbon tax on your hamburger for all the natural gas those cows put off. 


Edited by Kansas99 - 07 May 2020 at 7:19am

IBWD MIke wrote: Doesn't seem to be too bad around here. Local Fareway store keeps having great sales on steaks I like. I'm not hording but not going to let these prices get by either.

A local news report (this morning) interviewed the owner of a local "meat market" that only sells meat of all varieties but does NOT offer butchering, claimed he "HAD" to raise his prices $3-5/ pound due to his suppliers new cost ??

I just saw on FB a farmer in WI offering their beef for $2.95 pound. Butchered, wrapped, and frozen.  Sounded like a good price to me!

I messed up and didn't set up an appointment for the 3 fats I have to butcher, never do till 60 days before their ready. I called most of the locker plants from Valentine Nebraska to west point and south. I could get 1 in October, 1 in December and everyone else was booked till February and March. Not sure what we're gonna do.

Get a local deer hunter that does his own butchering.. Offer him 10% of the meat to help you out !

chaskaduo wrote: Sharpen your Knives and bone up on how to do it again. I like to have a Sawsall also. Yeah it's been 15-20 yrs since. Where does the time go.

Been well over forty since I watch a Slaughter at work. Entire family got together in Greenville IL, steer calves and small hogs were in pens and fed out, hogs around 150#, steers close to 4-500#, Hogs had throats slit will tied down blood collected for blood sausage, the calfs were head shot with a old 38 special revolver then gutted. Steers were hung to bleed down, hogs once bled out and dead scalded then scraped then hided then fat layers cut away for rendering. Split them along the back bone with a large saw and taken to the house garage where two well trained men and a woman cut them up for packaging. Steers were later hided and split, the halves allowed to hang wrapped in cheesecloth for a few days to a week and then cut up, something about softening the leaders and tendons. Same men and woman cut those up.

Sausage making and other doings happened at the same time, casings were culled from the carcass gut piles, cleaned then cleaned again and air dried somewhat then the sausage recipes were mixed and ground then packed and packaged. Usually three to four hogs and two steers fed the family over a winter along with the old hens and roosters.

Was a full three to five days work to handle them all and have it split up for the family freezers. Hams, hocks and bacons went in the curing brine or sugar mixes, after that sat for??? time then to the smokehouse.

To those that butcher at home, how many freezers do you have and can they freeze the meat as fast as the freezers at a  local shop ? Just curios, seems like the local shop can "chill" a lot of meat down in a hurry . My problem with going in on a 1/4 of anything is a lack of "home" freezer space .

Thanks for the reply, I've never been around "home" butchering .