Local beef here is advertised pasture raised and organic. We prefer black angus steers. You buy a whole or half. Avoid the 1/4 beef the cuts aren't as nice. The cow is butchered at it's peak condition. T and meat is immediately placed in a cold locker at the butchers to hang for a while. Then it's cut and wrapped chilled and you go get it. You need a freezer. Beef cattle can weigh in over 1200lbs approx pre-butcher weight, and yields about 500lbs of meat. The half of course yields about 250lbs. Raising meat chicken pullets (white cornish cross) you can do at home. They finish in 4-6 weeks. You do a mass butchering then can or freeze. These are typical grocery type chickens Neighbor raises these to sell the meat. He ended up raising a lot of them and makes a nice profit.
Local beef here is advertised pasture raised and organic. We prefer black angus steers. You buy a whole or half. Avoid the 1/4 beef the cuts aren't as nice. The cow is butchered at it's peak condition. T and meat is immediately placed in a cold locker at the butchers to hang for a while. Then it's cut and wrapped chilled and you go get it. You need a freezer. Beef cattle can weigh in over 1200lbs approx pre-butcher weight, and yields about 500lbs of meat. The half of course yields about 250lbs. Raising meat chicken pullets (white cornish cross) you can do at home. They finish in 4-6 weeks. You do a mass butchering then can or freeze. These are typical grocery type chickens Neighbor raises these to sell the meat. He ended up raising a lot of them and makes a nice profit.
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