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124

(post is archived)

[–] 9 pts (edited )

I'm buying farm direct from a local farmer who sells from their front door at the farm. They have everything in fridges and freezers ready to go. They take cash.

Damned tasty, top quality, organic, and cheaper than the grocery store. Beef, pork, chicken, and eggs.

We just have to drive out to the farm to get it. Currently I don't even have to go there, as someone else is doing that and delivering my order right to my front door. It just doesn't get any better than that.

Eating like a king:)

[+] [deleted] 4 pts
[–] 1 pt

How do you find farmers doing that? There's an endless spread of farmland about 1/3mile away from me and I'd like to take advantage of that.

[–] 1 pt

I met mine through a local co-op person in town who was already buying there for years. Farming and co-op business goes hand in hand.

After that I'd say the local Saturday morning farmer's market is the best spot to find the smaller local vendors. A farm is a big financial venture, with or without the retail store front. They have the same concern as every other business, with sales being foremost in their mind. Any vendor selling in a farmers market is willing to deal with the consumers directly, so, they may also be willing to sell to you at the farm itself. You gotta talk to them about it. They may only sell at the weekend markets for logistical reasons.

Not all farmers are willing to sell to end consumers. I'd say most are probably not willing to do that. Running a retail aspect means having someone on staff available to deal with customers during regular retail hours. That's a pain in the ass, believe me. It's worth doing when you have enough regular customers. Otherwise dealing this way means you probably have to call ahead to set up a time to drop by. Asking them to reschedule their day so they can just make $30 or $40 in profits isn't doing them any favors. They have to streamline their time.

So, it may not be exactly easy to find a cooperative local farmer selling this way, but they are out there, and it's a great way to buy great food.

I'd say it's worth going the extra mile to find one. It certainly has been for me.

[–] 1 pt

Guess I'll be looking into a chest freezer soon then.

[–] 1 pt

when i was growing up we had apple trees and made cider with the local boy scouts, a raspberry bramble, mint grew right by the downspouts, rhubarb, and a garden every year, and there was a cattle ranch on my paper route and my dad hunted

[–] 4 pts

Some local butchers are still booked out for months. They were flooded by the big ranchers when packing facilities shut down with COHEN-19 last year. If you are thinking about going this route and buying your pork and beef directly, plan ahead.

[+] [deleted] 3 pts
[–] 2 pts

family member has 12 head of cattle. the butcher is 2 months out and that's with a friend bumb up because he's a mechanic professor that can work on his tractors

[–] 1 pt

Yep, I'm on the waiting list for early 2022 for my bull.

[–] 2 pts

A full size freezer holds like half a cow.

[–] 0 pt

Or one person

[–] 0 pt

Only if they are a fat fuck and you are also saving the fat for tallow.

[–] 2 pts

My wife 'BurninHelena' says there is a meat shortage, in my pants

[–] 0 pt

Why did you get the world icon? Has your anus expanded to the entire globe?

[–] 1 pt

It's because admin considers me to be very worldly

I take my drooling retard pepe badge as a sign of honor.

[–] 0 pt

The Traveling Anus....I like it

[–] -1 pt

Nah, it means you are a globohomo

Fucking Sodomite

[–] 1 pt

I just go to my local farmers market for meat. They have plenty of it.

[–] 1 pt

We do this yearly.

FYI - this is do-able, but does require some planning.

  1. Negotiate a year in advance with the rancher, after his calving but before he sends the yearlings to market.
  2. Have him hold the steer on the land until it is 18-20 months old. (Unless a rancher is doing "grass fed", he will ship/sell off to a feed lot 6-9 months earlier.
  3. This is the big one - get a reservation at a meat processor. We have to put a cash deposit on a slaughter date 12-13 months out. (Yes - we have to reserve - with cash - a slaughter date for the NEXT steer before we've slaughtered our current steer.) Being a full service slaughter / butcher is a dying breed. At least in our part of the country. It's the 3 D's - Difficult / Dangerous / Dirty.

Bottom line - there isn't enough capacity in the local butches for even 1% of the people to go do this 'tomorrow'.

[–] 1 pt

Whats the best way to find/contact a local farmer? Whats a typical price range for a cow?

[–] 1 pt

What's the average price of a steer and how much would a butcher charge?

[–] 1 pt

Thats how my parents did it back in the 70's/80's... always bought a cow to slaughter from the local farm