Taking Your Beef to Processing - Snow Farms Underground

https://is1-ssl.mzstatic.com/image/thumb/Podcasts126/v4/ef/d0/a7/efd0a7c1-bb6a-f337-7af5-f12aa137bee1/mza_18359310279301311398.jpg/600x600bb.jpg

Snow Farms OK

SnowFarmsOK

33 episodes

6 days ago

Welcome to our podcast! The purpose of this weekly podcast is to share our adventures, learning about permaculture farming, rotational grazing, raising assorted livestock, product reviews, and most importantly: how to survive the herding of livestock with a smile (and not too much swearing). Hit that play button and subscribe! We hope that you'll laugh and learn right along with us.

Home & Garden

Leisure

RSS

All content for Snow Farms OK is the property of SnowFarmsOK and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Home & Garden

Leisure

https://d3t3ozftmdmh3i.cloudfront.net/production/podcast_uploaded/29914686/29914686-1661528909163-8a3151c1a5bc5.jpg

Taking Your Beef to Processing - Snow Farms Underground - Episode 17

Snow Farms OK

8 minutes 28 seconds

3 years ago

Taking Your Beef to Processing - Snow Farms Underground - Episode 17

1. Cattle acquisition

2. Time lines on getting grass finished versus grain finished market weight

3. Schedule your appointment a year out

4. Freezer space requirements

5. Double wrap your steaks and roast

6. Cut sheet how to's. Watching (or having your customers watch) Hand Crafted on amazon Prime is a great start.

7. Amount of roasts to keep

8. Steak Thickness - 1.5 inches to 1.75 inches

9. Hamburger - 80/20 blend is my standard. The hows and why of this

10. Organ meat

11. Bones - value for you

12. 21 day hang for tenderness

13. Labeling - Farm Name, Weight of package, Cut of meat in package

14. Picking up from butcher and dropping off with customer