Do You Know Where Your Food Comes From?

Beef Processing Day - Beautiful Steaks!

Processing a whole beef in a day is a lot of work! The work is so worth it!

One of the projects we felt was important when we moved to our current farm was a commercial kitchen/butcher area that was able to handle butchering our own beef and pork. We have had so many bad experiences with having our meat processed over the years that this was a top priority. One year we had meat with dead flys in the packaging, a few times the amount of meat was very short, and this last year a whole pig came back rancid and not worth eating. The real bummer of this one was that we had the place to do it our selves but felt like we didn’t have the time and made a rushed decision. These were not the same butcher shops each time either.

When you consider the cost of the animal, feeding it for a year, then butchering cost, all to have it come back with a taste that was not good! The longer the meat sat in the freezer, the worse it tasted. A total waste! The only way we felt we could avoid these things was to do it ourselves! Now 3 years later, we have processed around 4 pigs and around 6 whole beef. The first few we took to a local shop and learned the process, working with them to learn the trade, then when we collected enough equipment and got our butcher area set up we started doing it completely on our own.

The cuts of meat are getting better and less goes to ground beef and pork these days with a bigger variety of nice cuts. Knowing all that has gone into each and every animal from birth to butcher insures the best quality! A product that we are very proud of! The taste of the fresh beef is beyond what we imagined would be!

Do you know where your food comes from?