also, i got mine in paper, worked great.. I got a lamb as well, and that was foodsavered....but it was more.
Did it come frozen? If not you might want to unwrap it and use dry ice to freeze it. It causes less damage to the meat in the freezing and thawing process.
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Originally Posted by Yuri_Rage
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
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Originally Posted by Reelale
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Thanks for the advice guys. I was thinking a 5 cubic foot freezer would work for a quarter cow. I would actually probably split that with my cousin since a quarter cow is a whole lot of meat for one person.
Did it come frozen? If not you might want to unwrap it and use dry ice to freeze it. It causes less damage to the meat in the freezing and thawing process.
It was frozen rock hard!
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too much beer to keep track of anymore!
When you do a 1/4 do you get to pick front or back?
well.... for me it was here are 3 batches pick one, since i was the first one at the pickup point! this time since im getting a half, Ill just get a side.
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too much beer to keep track of anymore!
When you do a 1/4 do you get to pick front or back?
Yes...that's why I went in with a friend and we each got a half of a half. That way you get some of the front and some of the hind and not only one or the other.
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"So we were slammin' beers in the church parking lot..."
When you do a 1/4 do you get to pick front or back?
I sell freezer beef and I usually pair people up on a half. When it is picked up, the entire half is split in a "one for you, one for me" type fashion on each cut.
As far as cuts, working with the butcher is a good idea. I usually recommend that you ask the butcher to first: cut out as many steaks as possible, ask if they will cut the flank and skirt steak out as well, and tenderize the round steak. Then get as many roasts as you can, even though some are tougher a slow cook will make them quite tender. For the hamburger, I ask the butcher to make it lean by discarding as much fat as possible (personal preference).
For packaging I recommend 2 steaks per pack 7/8-1" thick, roasts in the 3-4 lb. range and burger in 1 lb packs.
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