buying a cow and/or pig (for meat)

[foxxynhounds]

Last fall, I started to consider buying a cow and/or pig from a local farmer and having it processed so that we can freeze it. I know this is *theoretically* possible, but I have no earthly idea how to go about getting it done. So, several questions:

1) would we save money, per pound?
2) how would we find the cow/pig and
3) how would we go about getting it processed?
4) what time of year is best for this? Fall?

Please excuse my ignorance...any advice appreciated. Thank you!

[luckystar (Premo)]

Interesting idea. I doubt you'd be able to save money if you weren't the one processing the meat though. Isn't that basically what you pay for in the grocery store?

[foxxynhounds]

Well, at the grocery store, you're also paying for the labor and cost of transporting it, stocking it, the labor to keep the grocery store up and running...we're really not looking at it as a cost-saving measure, per se, mainly just to know where our meat is coming from...but it would be nice.

[BadGirl (Premo)]

We typically buy 1/2 of a cow from a local guy in Leonardtown, and he uses a processor out of warrenton, VA.

We tell him the kinds of mearts that we want (i.e. hamburger bundled up in 2 pound packages, sirloin steaks at 2 inches thick, soup bones in 1 pound packages, etc.), and he brings the meats individually packaged and vacuum packed to my house. What is a little disconcerting, is that because you're buying 1/2 a cow, you never really know how much that cow will weight, and consequently, how much the cost will be to you. I think it worked out for us the last time that we ordered one, was that the cost was $3.00 or so. If you get a big cow, expect more money; if you get a lightweight cow, it'll cost you less money.

My guy gets his orders together now, and will be making his delivery in mid-to-late February. If you want his #, let me know and I'll PM you with it.

[foxxynhounds]

$3/lb? Regardless of meat type? So, you get 200lbs (some hamburger, some steak, etc) and it averages to $3/lb? I'm just trying to get an idea here...how much does a "heavy" 1/2 cow weigh? And what would you say the quality of the meat is. Do you notice a difference between it and store-bought meat? How long does 1/2 cow last you?

LOL, sorry for all the questions...you're the first person whom I've "met" who does this!

[BadGirl (Premo)]

Originally Posted by foxxynhounds

$3/lb? Regardless of meat type? So, you get 200lbs (some hamburger, some steak, etc) and it averages to $3/lb? I'm just trying to get an idea here...how much does a "heavy" 1/2 cow weigh? And what would you say the quality of the meat is. Do you notice a difference between it and store-bought meat? How long does 1/2 cow last you?

LOL, sorry for all the questions...you're the first person whom I've "met" who does this!

I"m looking through my checkbook register to see just how much we paid for a half a cow, and I must have changed registers because it's not in here. Sorry.

The quality of the meat is superb.....very nicely marbled, rich, and simply delicious. For conveniece factors, it is nice to have such a good quality product in the freezer, all ready to cook. We still have some of last years' cow in the freezer, so we didn't purchase any this year because I just didn't have the room to store it. Keep in mind, that if you do purchase 1/2 cow, you WILL need to have a deep chest freezer of some kind. That's a whole heck of a lot of cow.

I may hve the dollar amount wrong, but I think the price per pound averaged out to around $3.00 per pound, or something near that. So..in the end, ground beef cost you $3.00, but the top of the line sirloin cost you $3.00 per poind, too.

[foxxynhounds]

Cool! Can you PM me his number?

Another consideration would be shopping at Nick's in either Calvert or Waldorf. I bring up the weekly specials online and stock the freezer when I'm in the area. All custom cut and the meat has all been fabulous.

I have ground round I paid 2.09/lb for and NY Strips I paid 2.49/lb for. The only catch is you have to buy in bulk.

I would consider half a cow but after the price of buying a freezer and knowing the deals I can get at Nick's it's pretty much a no-brainer in my case.

If I had a full-size freezer I would consider the cow.

[AK-74me]

Me and 3 other people just went in on a whole cow about 3 weeks ago, it averaged out to be $2.25 per lb. In that we got alot of ground and and all sorts of other cuts including T-bone, sirloin, short rib, roast, ect.... It is really good, but the butcher advised us to cook with a little more salt since the curing time was short.

I am happy I did it. If you want more info. I can check into it further with the guy that set it up. I know we had it butchered somewhere in benedict.

[ironintestines]

2.25 is a good average. $3 has been my average for the last few years

It's a good chunk of change up front, but in the long run, you will save soo much money for the same amount of meat had you bought it a piece at a time.

Give the local butcher shops a call. They'll point you in the right direction for whatever kind of livestock ya might have a hankering for-- (beef, pork, poultry, emu, lamb). It's what they are in business for.