Beef and pork suppliers

Beef and pork suppliers

PostBy: NWBuilder On: Wed Oct 23, 2013 6:42 pm

I don't know if this is the right place for this or not but I am hopeful someone can come through for me. Each year I purchase a pig and half a cow fully dressed and flash frozen for my family. Well I am running low so I went to visit my "Guy". Well come to find out he passed away 2 weeks after I picked up my last round. It was fantastic stuff, all natural, hormone free, anti-biotic free grass fed. I am in the northwest corner of CT and he was just over the line in Mass. I got everything for $2.77 a lbs. last year. The places I have check around here are more then double that and a few are 4X that price!!!! So if anyone can point me in the right direction, I am willing to travel for good stuff, that would be great! Thanks Guys, NWB
NWBuilder
 
Stoker Coal Boiler: Ahs 130
Coal Size/Type: Burning Pea anthracite

Re: Beef and pork suppliers

PostBy: Duengeon master On: Wed Oct 23, 2013 7:02 pm

I get my pork from Hartmans Butcher shop on Rt. 309 in New Tripoli, Pa. They are about 10 mi. south of the South Tamaqua Coal Coal Pockets. They slaughter and dress your order there on the premises. You can get Pork, Beef, and Poultry there. It is good, not factory raised meat. And you can get some coal on the way home!!! ;)

Here is their Facebook page; https://www.facebook.com/Hartmansbutche ... ion=stream
Duengeon master
 
Hand Fed Coal Stove: Harmon Mark III
Coal Size/Type: Anthracite pea and nut mix. Bituminous lump

Re: Beef and pork suppliers

PostBy: NWBuilder On: Wed Oct 23, 2013 8:30 pm

Thanks I will check out the Facebook page.
NWBuilder
 
Stoker Coal Boiler: Ahs 130
Coal Size/Type: Burning Pea anthracite


Re: Beef and pork suppliers

PostBy: Mark (PA) On: Thu Oct 24, 2013 6:05 pm

Probably too far but if you are headed to South west PA anytime. In Altoona PA.

Rolls Meat Market.

Awesome and this is coming from a Hobby Farmer who has access to plenty of country Meat Markets. There are about 5 within 30 minutes of my home. However I prefer Rolls. TOP quality stuff.

http://www.rollsmeats.com/
Mark (PA)
 
Stove/Furnace Make: 1953 EFM SF-520 High Boy
Stove/Furnace Model: Fitzgibbon Boiler

Re: Beef and pork suppliers

PostBy: samhill On: Thu Oct 24, 2013 6:31 pm

Won't help you any but a neighbor gets a couple of head a year, started out with a black angus another neighbor gave me so we fenced in some of both properties, got another & raise our own. This year we got a bonus, one gave birth a couple of months ago so her & the calf got a stay & the other two are no longer with us but we know what they eat & where they have been raised. Only problem we have is the wife & myself don't eat all that much beef so a quarter lasts a long time & the wife takes them some treats out & makes pets of them. Never gave much thought to a garbage disposal but a pig or two might be an idea. :idea:
samhill
 
Hot Air Coal Stoker Furnace: keystoker 160
Hand Fed Coal Stove: hitzer 75 in garage
Stove/Furnace Make: keystoker/hitzer
Stove/Furnace Model: koker 160/ hitzer 75

Re: Beef and pork suppliers

PostBy: NWBuilder On: Thu Oct 24, 2013 9:14 pm

With some of the prices I have been getting I am seriously thinking of raising my own. My old butcher really had me spoiled!! Holy CRAP!!
NWBuilder
 
Stoker Coal Boiler: Ahs 130
Coal Size/Type: Burning Pea anthracite

Re: Beef and pork suppliers

PostBy: samhill On: Fri Oct 25, 2013 8:30 am

I can't recall what we paid per pound last year but I believe it was higher than that, I didn't think it was too bad since they come & get them & that's the last you see of them until they call & have you pick up the frozen meat. The place is only 5 or 6 miles away & been in business a long time, I'm pretty sure all they sell in their shop is local but I could be mistaken on that.
samhill
 
Hot Air Coal Stoker Furnace: keystoker 160
Hand Fed Coal Stove: hitzer 75 in garage
Stove/Furnace Make: keystoker/hitzer
Stove/Furnace Model: koker 160/ hitzer 75

Re: Beef and pork suppliers

PostBy: CapeCoaler On: Fri Oct 25, 2013 10:40 pm

http://www.yelp.com/biz/sanford-butcher-shop-sanford
http://www.localharvest.org/sanford-butcher-shop-M17002

Both links same place...
My friend brings the walking meat there to be processed...
Super clean and inspected...
The saussage is over the top...
Sounds like this may be a good match for you...
CapeCoaler
 
Stoker Coal Boiler: want AA130
Hand Fed Coal Stove: DS Machine BS#4, Harman MKII, Hitzer 503,...
Coal Size/Type: Pea/Nut/Stove

Re: Beef and pork suppliers

PostBy: NWBuilder On: Sun Oct 27, 2013 10:44 am

Thank you everyone for your help in locating my beef and pork supplier. I called places all over, New York, Penn, and Mass. I finally found someone on the other side of CT that puts out what sounds like a really good quality product and I won't have to take out a second mortgage. Still working on the pork but I think I am close on that one. I knew I could count on you folks and this forum to come through for me. Thanks again, NWB
NWBuilder
 
Stoker Coal Boiler: Ahs 130
Coal Size/Type: Burning Pea anthracite

Re: Beef and pork suppliers

PostBy: BWood On: Sat Dec 21, 2013 10:26 pm

Green Valley Farm!
My good friend and his wife own it Berkshire Pigs and Beef near you too!
http://greenvalleyfarmct.com
Woody
BWood
 
Stove/Furnace Make: Harman Mark II / Chappee
Stove/Furnace Model: Godin Petit 3730

Re: Beef and pork suppliers

PostBy: NWBuilder On: Sun Dec 22, 2013 12:28 am

BWood wrote:Green Valley Farm!
My good friend and his wife own it Berkshire Pigs and Beef near you too!
http://greenvalleyfarmct.com
Woody

Thank you, NWB
NWBuilder
 
Stoker Coal Boiler: Ahs 130
Coal Size/Type: Burning Pea anthracite

Re: Beef and pork suppliers

PostBy: NoSmoke On: Sun Dec 22, 2013 6:37 pm

I tried raising some beef "the new way" which was supposed to be better; free-range, grass fed only, no silage, no grain and all I can say is the meat had flavor...a deep, disgusting, wish-I-ate-a-sheep-poop-sandwich kind of disgusting,that made me toss out 300 pounds of it. Now I am cheap and can eat about anything, so the fact that it needed to be thrown out says a lot.

The breed was Holstein so that was not the problem; beef trials for the last 7 years have always been the dairy breeds preferred over the beef breeds, Jersey taking the Number one spot and Holstein taking the Number Two spot. I let it run with my sheep so it was forever running and chasing them which might have made it taste disgusting, all that exercise ruining the meat, but most of it I blame on the poor finish. Without grain it did not marbelize the meat very well leaving a very musky tasting meat.

We raise 30-50 beef cows a year on the big dairy farm just as a sideline, and keep them penned up tight and so no running, heavily grained, and a diet of corn and grass silage. Grass fed only lamb or beef? Never again! Yuck!
NoSmoke
 
Hand Fed Coal Boiler: New Yoker WC90
Hand Fed Coal Stove: Vogelzang Pot Bellied Stove
Coal Size/Type: Stove/Nut/Pea Anthracite
Other Heating: Munchkin LP Boiler (Back-up)

Re: Beef and pork suppliers

PostBy: jpete On: Wed Dec 25, 2013 8:23 am

NoSmoke wrote:I tried raising some beef "the new way" which was supposed to be better;


It's not the "new" way, it's the "OLD" way. ;)

Luke 2:8

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night.


No mention of tightly penning them in and feeding them grain. :D
jpete
 
Hand Fed Coal Stove: Harman Mk II
Coal Size/Type: Stove, Nut, Pea
Other Heating: Dino juice

Re: Beef and pork suppliers

PostBy: CapeCoaler On: Sat Dec 28, 2013 2:01 pm

One of the CSA's down here is adding piggies to the mix...
Not the pink factory pigs, heritage pigs...
I will try some out before I commit...
It is nice to see him making a success out of it...
100+ acres not chopped into house lots on Cape Cod...
The County Farm was run on prison power but became too expensive to operate as such...
If you were doin' a stint in the County Jail you were stayin' 'At the Farm'... :P
CapeCoaler
 
Stoker Coal Boiler: want AA130
Hand Fed Coal Stove: DS Machine BS#4, Harman MKII, Hitzer 503,...
Coal Size/Type: Pea/Nut/Stove

Re: Beef and pork suppliers

PostBy: NoSmoke On: Sun Dec 29, 2013 9:49 am

jpete wrote:
NoSmoke wrote:I tried raising some beef "the new way" which was supposed to be better;


It's not the "new" way, it's the "OLD" way. ;)

Luke 2:8

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night.


No mention of tightly penning them in and feeding them grain. :D


I know you were ribbing me, but here is some interesting information you might like because there is actually a lot of mention of this in the bible. A little understanding of that culture goes a long ways and they were a very agriculturally based society.

For instance where Jesus says "I am the gate". What he is referring to is a common practice of Shepard's in that era. They would drive their sheep into a fold, or a walled in area, at night with just one way in and out. They did not employ "gates" as we picture them today, but rather the Shepard would sleep in the gap to keep his sheep in and protect them from predators. Anyone with livestock quickly learns how to "pressure" an animal, by influencing their movement by where you approach them, where you stand, or in this case where a Shepard sleeps. Sheep (and other livestock) would not cross the gap.

As for feeding grain, oh they fed a lot of grain to their animals, in fact the grain they fed actually supersedes the quality that we achieve today with 1/2 million dollar equipment. That was because they used something called "Threshing Floors". It was a way to use oxen to crush the grains and separate the grain from the chaff. This broke down not only the grain, but also the chaff. Our nutritionists today wants our feed to be cut at the ideal length for an ruminants stomach, about 3/4 of an inch in length...ironically about the same size the Israelite's break down their grain into. This is where theirs is superior though. Because their grain was dried and those broken to that length by the threshing drag due to the brittle nature of the grain, ours is actually cut by knives because it is green and wet. That means ours must be ensiled which creates some fermentation and acidosis in the stomachs, where as they were basically producing a feed that was a combination of hay-haylage.

Inevitably they had excess grain, spoilage too great for human consumption but not for livestock, and they would also send their animals out into a field that was harvested and let them clean up the stubble and grain that fell from the stalks. Ironically, according to USDA rule, grass-fed only animals can do this same thing today and be considered grass fed only; kind of like how the USDA allows organic livestock to be considered organic still even if 20% of their fodder is non-organic. And the reason why it is done is because a lot of corn cobs or other grains are dropped to the ground by modern harvesting equipment. The grass fed only farmers know what the livestock are out there grazing on, and it sure is not nasty old stubble!

The reality is, grain fed animals have been around since the beginning.

I kind of laugh when I hear people make claims to how great grass fed only is because farmers today use grain for the same reasons they used grain way back in the Old Testament, it is really good for the animals. Grass fed only is just a new marketing fad; make wild claims about how great grass fed only meat is so that they can cut out one of the major costs in raising livestock, and charge even more money for it. I admitted I got sucked into the ploy too, but as my sheep nutritionist and vet will tell you, livestock always do better on grain, and when an animal is healthy, it is the most tasteful. That is a reality that I know is true because I grew up on a dairy farm and we typically slaughtered the animals that couldn't make it to the slaughterhouse on their own, and they never tasted good. A healthy animal is the best tasting. But that is my next marketing ploy; I'll tell consumers "downers" (downed cows and sheep) have more moisture in the meat and they will buy it hook line and sinker and I will be able to sell my downers for an even higher rate then my prime lamb or beef! You gotta love SPIN!
NoSmoke
 
Hand Fed Coal Boiler: New Yoker WC90
Hand Fed Coal Stove: Vogelzang Pot Bellied Stove
Coal Size/Type: Stove/Nut/Pea Anthracite
Other Heating: Munchkin LP Boiler (Back-up)