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May 14, 2013


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Ronoh Robert

Interesting article for buying meat in bulk will save a lot but in the third world where power problems is encountered will lead to great losses


So this might be a dumb question, but how did you locate your farm? Did you drive around and stop and knock as you searched? Did you use search engines? We are considering buying our Pork and Beef in bulk to save money, but what I've found local to me isn't really saving money. Some of the farmers websites don't offer whole, half, or quarter cows, but rather cuts of meat at much larger prices that I want to pay. I've "googled" varies words in order to try and find local farmers. Anyhow, I found your article very informative as a first time bulk meat purchaser. Thank you for all your information.

Anna Parks

I remember when we were young my parents would buy meat in bulk from a small town just outside of the city I grew up in. Anyone can enjoy the benefits of buying directly from a farmer in big bulk or smaller packages by using www.homegrowncow.com They have farmers listed all across the US, so everyone can eat well.

Sarah Glass

Tom Wriggins: Where are you located because I sure would like beef and
my husband and I would like to purchase as close to natural as possible but we live in South Florida and you talk about anything natural or organic it just does not exist. I thought maybe somewhere in Okeechobee since it is know for its cattle.

Monte - Farm Real Estate

If you have the storage, freezer wise, it's a great thing to have over the colder months and especially if you don't want to waste trips to get a solid meal.

Rebecca Thistlethwaite

Tom- I hear that many farmers do the whole process for the consumer, which probably makes it more convenient and palatable for customers and easier to generate sales. I myself prefer customizing how my animal gets cut up though. However, both farmers and consumers should know that if the farmer handles all the processing, it sort of takes it into a different legal zone. If the consumer pays for the slaughter and butchering, you can use a custom, non-USDA inspected facility because technically the consumer owns the animal. The consumer can request on-farm slaughter for the animal they pre-purchased too. Conversely, if the farmer arranges for and pays for the slaughter & butchering, then it needs to be USDA-inspected. I think it's fine if farmers want to do that, but it often comes at a higher cost & requires more transport since there are fewer USDA-inspected abattoirs around. I explain this so that would-be direct market meat farmers understand the rules and so consumers understand as well. Of course, anybody can flaunt the rules, but it may be hard to build a business based on ignoring the law.

Tom Wriggins

Great article. Felt like a transcript of the many conversations I have with my customers. We do the whole thing and deliver the frozen cuts to the customer. Small operation but lots of work!

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