One of the reasons I did the video was so people could set realistic expectations. If the video leaves you still wondering, You are welcome to come to our place and watch every step of the process & see for yourself that we are not keeping meat back.
Here is the current beef cut sheet. showalterscountrymeats.com/wp-content/uploads/2023/04/230419beef-order-blank-low-res.pdf We keep improving it from time to time.
Moral of the story is google it and be happy with what you get. The beef from your local butcher is much better than what you get at the super market. Markets are full of vaccines and hormones butcher shops aren't. Yes there are some vaccines you have to have but bothing like the box stores want us to believe
Prices change from time to time, the best place to get the current price is by calling us or visiting our website showalterscountrymeats.com/meat-hogs-roasting-pigs-pork/
Seen other butchers including a friend, put up 50+ish lbs of sausage on top of everything else on the table. Best to harvest your own hog vs paying for it to be done. Will be planning on two this coming Fall.
Where the difference between hanging weight and what you take home diapered? If the hanging weight is 750 lb, this is the weight I would expect to take home.
I am not sure, but would guess the bigger farmers are the only ones who test for this. I am sorry, but we do not test our cattle. I had not been aware it was a thing. Thanks for making me aware of this issue.
Honest question: The USDA considers bone marrow as a protein based meat "filler" and ground up bone paste is allowed as a "calcium enriched meat filler". Is there anyone else except McDonald's who uses this practice? I've been told by a former insider that McDonald's grinds the bones and adds it back to the meat. McDonald's purchases hundreds of thousands of cows every year and nobody, I repeat NOBODY knows where all those leftover bones go. Somewhere there should be a Grand Canyon full of cow bones, but yet nobody can find any published information as to where all those bones disappear to. So if this really is done why can't you add it to your customers hamburger? If your customer bought a 625 pound side of beef they could take 600 pounds of meat home if they could eat bone hamburger.
I cannot speak for those big companies, but I know that we put the bones into our composting process. Small processors like us don't have any means of extracting bone paste, if bigger companies with fancy machinery can do that, I am not aware one way or the other. I am sorry I cant be of more help. Our bones get composted & then spread on our farm for fertilizer.
@@charliesgrumma5388 there could be several reasons. #1 those bones may not be as old as we are told:) assets.answersingenesis.org/vid/ondemand/new-answers-dvd-1/what-really-happened-to-the-dinosaurs.mp4 #2 composting only occurs under certain conditions. If conditions are right, bones can fossilize. That is how we end up with really old bones that people find in various places
Thanks for asking. I am talking about HALF of a beef. Not a whole beef. The "live weight" obviously refers to the whole beef. Is my math holding out for the rest of you all out there?
Been buying grass fed ground beef for a few months now. Different brands from different stored. Also organic ones too. I came to realize i do not like the taste of grass fed. It has more of a heavier beef taste for lack of a better explanation. Switching back to grain fed. Just came to see what others thoughts were. Saw many people who do not like grass fed as well for the taste difference
You are right. It is "loin." I am not sure why but in this region of the USA I grew up calling the loin, "tender loin" by now I have learned that what we grew up calling the "inner loin" is what most people call "tenderloin". I wish I would have kept that in mind when making the video. Oh well, next time I hope to get it right :)
and no hair nets.. Great video otherwise. thanks. but Lots of GMP and FDA USDA SO much waste this customer had of good cuts that got just got ground into 3 dollar burger
Good Question:) We process these beef according to how the customer wants. They pay for the beef, so they get to choose the cuts. When you order yours we can do minimal burger & max on the steaks & roasts :)
