Buying Top quality meat ? why so hard ?

Blaithin

Member
Livestock Farmer
Location
Alberta
Yes, and I suspect trying to barbecue meat outdoors in Alberta in November is pretty popular as well?
There’s some die hards but the world hardly ends when grilling season is over.

Personally I find grilling boring. I mean, it tastes great and I love it, but pretty much grilled is grilled. Switch up the seasons a bit, try a different sauce. Few are very experimental with marinades.

Now roasts...

Just tested out a new slow cooker recipe yesterday. Chuck roast, frozen six months... how peasant of me. Turned out not too bad though. Didn’t leave it in to pulled level, just juicy and done with a nice rub and sauce.
 

Highland Mule

Member
Livestock Farmer
I really can't see why he is so against frozen meat, I would like to see him tell the difference in a taste test

Best thing we done was start eating our own meat particularly lamb/hogget, what other people do to it to make it so bad I have no idea but freezing don't hurt it

We supply direct to a Michellin starred place, and if the chef is having a holiday, I put it straight into their freezer. Wonder how many of these
1604775648822.png
@Clive has for his kitchen?
 

Drillman

Member
Mixed Farmer
Gas :ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO: :ROFLMAO: oh how I know feel sorry for you, meat needs a smoke, its an ingredient

I would rather not buy frozen meat, that's not the end of the market i'm interested in and I'm not alone
I’ve banned my cows from smoking in the sheds. Too much of a fire risk

do let the bull have an occasional cigar after he’s done the deed though!

in all seriousness though.

I haven’t read the whole thread but....

@Clive why not cut the middle man out altogether and have a little herd of your own.

some nice quality cattle. wont Be a 5 minute job but could end up with exactly what you want reared how you want.
 

pipkins

Member
I only read up to page 16 so apologies but as someone that has produced on small scale to sell to 'friends and family' to keep things as simple as possible...still not very simple. The main problem is as others have said, it's easy to sell what's in fashion then you could have a freezer full of whatever is out of favour. When I had pigs done at the excellent, in my experience, Peter Coates as mentioned upthread, pulled pork was in fashion due to the AHDB ad campaign so I could have sold that ten times over and had a boat load of leg joints (from boars, so I wouldn't cure them for ham) left. Another time I couldn't shift loin! Most recently it was belly that everyone wanted. Yes you can mince stuff you don't move on straight away and a pig isn't a huge headache in terms of freezer space, lamb/hogget even less so (problem there being that people don't want to pay proper money for it), but on a small scale/self-produced if you can't shift the whole carcase you end up with all sorts of logistical, and by extension financial, hassle.
 

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