| Archive for Downsizer For an ethical approach to consumption |
| giraffe |
meat newbieMeat newbie questions - help needed!We've decided to switch to totally eating "proper" meat which has had a good life, a humane death and been properly hung. I have never bought any meat from a small producer before, just the supermarket or organic shop and have no idea about how to go about it. These are my questions, which I'd be grateful if someone would answer: Do I need to pre-order weeks in advance (not a problem)? I don't mind paying postage but is it physically possible to post meat - doesn't it need to be refrigerated or something? Do I have to buy an entire animal in one go or can I get a mixture of meats eg beef steaks, lamb, pork chops, bacon etc? Can I buy it already butchered? - not sure I know how to do my own joints, chops, sausages etc. Can anyone recommend me a reputable seller? (or perhaps even yourself!) Many thanks |
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| jema |
With the small farm I am now using, it seems to use a system where you put your name down for say 1/16th of a cow, and when enough people are on the list, it is slaughtered, hung, butchered and you can pick up your labeled joints.
I imagine it varies a lot though, I guess the hard thing is finding the supplier. I do like the idea of direct from a small farm, as you have a clear idea of what you are getting  We have only done one order so far, but I have little doubt we will continue.
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| marigold |
Try a farmers' market? See www.farmersmarkets.net or local listings to find one near you. | ||
| ele |
this site might be useful for finding a local producer http://www.groundworkgreaternottingham.org.uk/fig/
edit, forgot to say... it all depends on who you buy it from about the cuts, there are lots of suppliers who send meat via courier in an insulated box, some have the facility for you to send the box back, otherwise you're left with an awful lot of polystyrene. If you can find a local supplier/ delivery service that suits you that might work out better as less food miles and less packaging problems generally
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| Rob R |
Re: meat newbie
The smaller the producer, the more likely your are to have to put your name down in advance. Larger producers with a regular supply are more likely to have a set amount available each week. Meat can only be delivered by overnight carrier- the Post Office will not accept it. It will need to be packed in insulated boxes which cannot leak. A small producer will prefer it if you can take an animal or a proportion of one (ie half a lamb or a 1/2, 1/4, 1/8 or 1/16 of a beef steer (depending upon the type of animal)) but a larger & more equipped producer will be able to sell retail with individual joints. Most producers will supply it butchered as standard, with the option to butcher yourself if you really want. We have sold beef & lamb via the Downsizer site. Due to facilities at present we can't sell meat as retail, so you would need to take a minimum of quarter of a beef steer (25-40kg), half a lamb (~10kg) or hogget or mutton or half a porker. Lamb/hogget/mutton available now (to order), porkers just after Christmas & beef well into the New Year. Regretfully we can not yet send it by carrier yet, and have to reply on people collecting. As to oue reputation, just ask around on here. 
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| wellington womble |
Re: meat newbieI can personally reccommend this company:http://www.higherhacknell.co.uk/ They are extremely helpful, and you will never go back to supermarket meat. They normally deliver the following Thursday (ie a week or so after I remember to order, unless their butcher is on holiday) But as you buy in bulk, you normally have a pretty good idea of when you need to re-order, and you can have a regular standing order if you want. They do send their meat butchered, but will butcher to your requirements if you give them a bit of notice, and are really nice and helpful (They are putting some beef bones in my next order so I can make stock) they post their meat in (highly useful!) polystyrene boxes with ice packs, which are fine, and my meat arrives cold, even in summer. You can buy as much or as little as you need, but I think postage is around 8.50, free if you order over a hundred pounds worth (worth it to save delivery cost, if you have the freezer space to order monthly, or even quarterly) They do make sausages and burgers and things, but other than the sausages, I haven't tried them (good sausages, by the way) My only 'problem' with this company is they aren't very local to me, but local is reletive, and I can't get the stuff locally anyway at the moment, although I keep looking. Hope this helps - phone Jo budden if you have any queries, she's really helpful, and I'm sure will be happy to talk to you (providing shes not out in the fields, helping with the potato harvest, as she was when I last phoned her! I email her now, and she always responds promptly) |
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| Nick |
You can buy well treated, traceable meat from a decent butcher, you just need to find one. And you can buy a chicken breast, or a steak at a time.
You dont need any butchery skills at all. None. You can find suppliers that you can order from on the web, and have it shipped, and you can book it in advance from some of them, but there's no real need. You're well placed to find someone local, I'm sure. You'll get the best service, and the best prices by buying a large chunk and freezing it tho. Do you have a large freezer? For my money, and to publically back Rob's post up, take a couple of hours off, head up to see him in Yorkshire, and buy a lamb from him. Fair prices, fantastic meat, and his mum might even make you a cup of tea and pack you off with some rhubarb. |
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| wellington womble |
I was quite surprised about how much freezer you don't need - I put all my monthly boxes into the small draw of my little fridge freezer, before I got the one in the shed, and the only things that go out there now are big joints (previously they went in the other drawer) Obviously it depends how much, and what exactly, you buy - one of the suppliers I looked at reckoned that 25 kgs of beef took up about the same space as 8 loaves of bread. | ||
| Cathryn |
I would also add that some local butchers are very good - there is one in Machynlleth (I know you pass that way a lot  ) who has a picture of the herd in the window and could probably give you the name of the cow if pushed.
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| Mr O |
I will personally recommend http://www.rosewoodfarms.co.uk/ |