Monday, February 11, 2008
STEP 1: THINK ABOUT HOW YOU USE MEAT
Thanks for your interest in sustainable agriculture!
In buying directly from farmers, you have more control over your foods—you know where it's coming from, how it was raised, and who you could talk to if you have questions, suggestions, or concerns.
To start this relationship, it's helpful to know the following:
- How many pounds of meat do you buy a week?
- What kinds of cuts do you prefer?
- Are you open to using a variety of cuts?
- Are you willing to revise your food storage practices to stock your fridge/freezer monthly, instead of weekly?
STEP 2: CONSIDER BUYING IN QUANTITY
We sell our meat by the piece, or by the quarter, half, or whole animal.
You get the best deal by purchasing in larger quantities. (If you divide quantity by price, your NY Strip could average $7/lb, as opposed to $15.) Furthermore, you get to choose how you want the meat cut and wrapped (so it's convenient for you to use).
We can even stagger your meat delivery (as in monthly) so you never have to worry about fitting lots in your freezer!
Once we've stocked your meat at the locker, we'll give you a list of your personal inventory to choose from throughout the year. You can get your hot dogs, brats, patties, steaks, chops, etc... when grilling is enjoyable, and get your roasts, ground meat, or hams when hearty slow-cooked meals sound good.
Our meat is processed by a USDA-certified butcher and packaged in Cryovac to ensure its rich flavor and texture.
The trade-off, if you're feeling there should be one, is that you buy more up front. We ask for a deposit per quarter of meat, with the balance due on delivery.
STEP 3: LEARN ABOUT MEAT CUTS
Curious about just which cuts you can get? Want to know how to cook particular cuts? We find that knowing the physiological history of a roast, for example, helps us plan menus to complement its particular texture and flavor.
If your taste buds are tingling, read Beef Cuts, Veal Cuts, or Pork Cuts now.
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