I don't have a local spot for that, so good to know!
I wish I didn't have your problem, my wife will want to get them shipped from The Salt Lick from time to time (we paid it once, pretty good even delivered).
Ordering Bulk Beef
- Thread starter cyfan92
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I don't have a local spot for that, so good to know!
I wish I didn't have your problem, my wife will want to get them shipped from The Salt Lick from time to time (we paid it once, pretty good even delivered).
When I've wanted to smoke them I've called B&B in DSM and they'll set aside but yes W.S. has really good beef ribs.
Sear the steaks a little on cast iron, season, and slow cook in the oven. Nice treat during the winter.
Feel very fortunate to have a brother in law that sends several steers to the locker every year and only charges us market price for the beef and we pay for the processing. Get 200lbs or more for a 1/4 depending on how big of steer for under $3 lb. I am a steak guy so the big thing I tell our locker is don't grind or roast any of the sirloin, cut it all into steaks. Even if you don't eat them as steaks sirloin makes good stir fry or all purpose meat IMO if you need to slice or cube up some beef for something. I go back and forth on what to do with the T-Bones, they are big steaks but my oldest daughter is eating more these days so we can grill 2 of them up and eat most of them up or have little for leftover whereas 2 NY Strips aren't big enough to feed 2 adults and 2 small kids anymore. I love the filets but finding if I just leave them as T-Bones we get 2 strip steaks and 2 filets in a package basically which is perfect for our family.
Just work with your locker, if you want more roasts you probably will get lest ground beef but IMO we tell ours to put as much as they can into steaks and roasts and grind the rest and we still have plenty of ground beef out of it. Out locker also does beef sticks and summer sausage too so I usually do 10 lbs of beef sticks now too.
Just work with your locker, if you want more roasts you probably will get lest ground beef but IMO we tell ours to put as much as they can into steaks and roasts and grind the rest and we still have plenty of ground beef out of it. Out locker also does beef sticks and summer sausage too so I usually do 10 lbs of beef sticks now too.
This is interesting to me because we really like the stew meat and round steaks.
family will pass on liver and tongue.
If you’re not taking the heart, tongue, and liver you’re missing out. Cold sliced tongue sandwiches FTW.
here is a good little story on the state of the beef industry within Nebraska (its not good)
https://omaha.com/news/local/the-st...cle_b5c967a6-1baf-11ec-857a-37ef6d6fb1e6.html
packers getting rich and producers losing their asses. sucks.
https://omaha.com/news/local/the-st...cle_b5c967a6-1baf-11ec-857a-37ef6d6fb1e6.html
packers getting rich and producers losing their asses. sucks.
I think a direct purchasing of beef from a producer via a smaller locker would be great. maybe it exists already?
We eat the frozen premade ones sometimes but I’m a big big fan of making your own. Then you work your seasoning into the meat, throw it on the Traeger for an hour and have a burger that’s 10 times better.Why? Cause it takes you 2 minutes to make a couple of patties?
You usually buy the beef from a farmer, then pay the locker for processing. If you know a cattle farmer it would be pretty easy to do, or you could call a locker and ask them if they have guys bringing in freezer beef that they could hook you up with. Otherwise, people are always advertising on Facebook or Craigslist for freezer beef.
Also agree with your other post on the “Big 4” running (and ruining) the cattle industry - it’s not good.
We got a 1/2 beef about a couple months ago from the Story City Locker. We went in with 2 others but it order to get the brisket I had to 1/2. So I split out what I thought would even everything out in terms of steaks, roast and hamburger. I did get some short ribs. We went with 2 lb packages on burger.
Why? Cause it takes you 2 minutes to make a couple of patties?
Frozen patties can go right on the grill. No need to thaw bulk burger first. Start to finish, 15 minutes makes it handy. Guys, buying finished beef from a producer cut well at a locker will change your life.
If you were happy with the way your folks ordered it, ask them and just do the same. If there was something you didn't care for, then just change it. Differences that are typical. Hamburger in a package - typical to one or one and a half or two pound bricks (size of family matters), thickness of steaks. If you are always a little light at supper time but don't need one more, add a quarter inch to the steaks, soup bones -- if you don't want grind them into hamburger, round steaks - good for fajitas or any stripped or cubed things - can also get them tenderized and have minute steaks. So much more that you can change.
This is what we do. A co-worker's dad has a hobby farm that he raises 5-6 head of beef a year. Last year we got a 1/4 -- ribeyes, T-bones, strips, roasts and a lot of 2-lb packages of hamburger. Total was $3.35/lb for the works. We still have a couple T-bones, two roasts and 12-14 lb of burger. Next month or so we'll get another round.
180 for a good 45 min then crank it up till the IT gets to 145ish. I’m a medium rare guy.
