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Things appear to be getting real out there regarding food shortages and food prices. In America, we may not see a shortage per se because we are a wealthy nation; however, with the way we are getting slammed with one crisis after another, (on purpose) I suggest you get to know a farmer.

My wife normally gets our beef and pork from the grocery store until about 4 years ago.

My brother-in-law started raising steers and ask if we wanted some. It was his new business and hobby of sorts. "Of course", I said, "but how does it work?"

He charged me 2.00 per lb (on the hoof) is what they call it, once it was ready. Others call it hanging weight (the whole steer).

For the first order I ask for a whole steer. Let's say it weighed 1,000 lbs. So I pay my in-law 2K for a whole steer.

He then takes it to the processors (slaughter house) and I prepare to pay them for what I am about to take home. I filled out an order form asking them to cut it up the way I wanted. So much hamburger, so many steaks, what kind of roasts, ribs, filets, etc., etc. (please know what you want before you fill out a form)

That cost me around 400.00 give or take (I really don't remember). The processor calls me to let me know it is ready. It is frozen hard and it was winter time, so threw it in the back of my truck in some open boxes.

After it was all said and done, I paid about 7.30 per pound, whether it was hamburger or T-bone. I think that is pretty fair.

There is no way I could fit a whole steer in my freezer, so I made gift boxes for Christmas for my sisters and Mom. They were happy and I had plenty for that first year and a half.

My brother in law hurt his back so he no longer raises steers, so I went looking for a farmer. Found several on Facebooks Marketplace and Craigslist. Farmers don't have a big budget geared toward advertising. However, they do have websites with phone numbers.

After choosing a farmer or two, I placed my order with him (just like it was my brother-in-law) Once the steer was ready, he gave me the processors name so I could fill out the form. Blah, Blah, Blah, you know the rest. Same method. I did write a check and send it to him and then he told the processor to finish up. He also had Vemo and some other fancy electronic payment choices, Just FYI.

This time, I ended up paying approx 7.50 per lb for half a steer. Not much difference than my in-law.

I found another farm where I fill out an order form on-line for eggs, bacon, sausage patties, pork chops, boston butt and pay with a credit card. The next day I go pick it up. Easy peasy.

I have now built a rapport with these hard working farmers and their families. They are young with small farms and really want to show you their places, their pigs, their chickens, their gardens. They are some of the cleanest places I have ever visited. They are almost in my back yard of a large metropolitan area. Some of the men have small children, others are single and one is an old-timer. I love supporting them.

Even if you have to travel to the next town, I would highly suggest this alternative food source.

Fresh from the farmer, is some of the best tasting meat I've ever had. I will never go back to commercial meat. It is NOT the same.

Another hobby farmer family offers soap, goat cheese and sells duck eggs. Another sells canned veggies and fruit stuff.

I continue to build on purchasing alternative food sources and I highly recommend doing it now while it is summer. They are taking orders for the September beef harvest.

The next place I have on my schedule to visit is a place in Etheridge Tennessee. I have researched an Old Amish community who sells everything. Can't wait to make the trip. Good luck my frens.

Things appear to be getting real out there regarding food shortages and food prices. In America, we may not see a shortage per se because we are a wealthy nation; however, with the way we are getting slammed with one crisis after another, (on purpose) I suggest you get to know a farmer. My wife normally gets our beef and pork from the grocery store until about 4 years ago. My brother-in-law started raising steers and ask if we wanted some. It was his new business and hobby of sorts. "Of course", I said, "but how does it work?" He charged me 2.00 per lb (on the hoof) is what they call it, once it was ready. Others call it hanging weight (the whole steer). For the first order I ask for a whole steer. Let's say it weighed 1,000 lbs. So I pay my in-law 2K for a whole steer. He then takes it to the processors (slaughter house) and I prepare to pay them for what I am about to take home. I filled out an order form asking them to cut it up the way I wanted. So much hamburger, so many steaks, what kind of roasts, ribs, filets, etc., etc. (please know what you want before you fill out a form) That cost me around 400.00 give or take (I really don't remember). The processor calls me to let me know it is ready. It is frozen hard and it was winter time, so threw it in the back of my truck in some open boxes. After it was all said and done, I paid about 7.30 per pound, whether it was hamburger or T-bone. I think that is pretty fair. There is no way I could fit a whole steer in my freezer, so I made gift boxes for Christmas for my sisters and Mom. They were happy and I had plenty for that first year and a half. My brother in law hurt his back so he no longer raises steers, so I went looking for a farmer. Found several on Facebooks Marketplace and Craigslist. Farmers don't have a big budget geared toward advertising. However, they do have websites with phone numbers. After choosing a farmer or two, I placed my order with him (just like it was my brother-in-law) Once the steer was ready, he gave me the processors name so I could fill out the form. Blah, Blah, Blah, you know the rest. Same method. I did write a check and send it to him and then he told the processor to finish up. He also had Vemo and some other fancy electronic payment choices, Just FYI. This time, I ended up paying approx 7.50 per lb for half a steer. Not much difference than my in-law. I found another farm where I fill out an order form on-line for eggs, bacon, sausage patties, pork chops, boston butt and pay with a credit card. The next day I go pick it up. Easy peasy. I have now built a rapport with these hard working farmers and their families. They are young with small farms and really want to show you their places, their pigs, their chickens, their gardens. They are some of the cleanest places I have ever visited. They are almost in my back yard of a large metropolitan area. Some of the men have small children, others are single and one is an old-timer. I love supporting them. Even if you have to travel to the next town, I would highly suggest this alternative food source. Fresh from the farmer, is some of the best tasting meat I've ever had. I will never go back to commercial meat. It is NOT the same. Another hobby farmer family offers soap, goat cheese and sells duck eggs. Another sells canned veggies and fruit stuff. I continue to build on purchasing alternative food sources and I highly recommend doing it now while it is summer. They are taking orders for the September beef harvest. The next place I have on my schedule to visit is a place in Etheridge Tennessee. I have researched an Old Amish community who sells everything. Can't wait to make the trip. Good luck my frens.

(post is archived)

[–] • 8 pts

Take all the fat and render it for tallow - it is amazing and better for you than vegetable oils.

take all the bones, roast them for marrow, roast then make bone broth with them.

take all the organs, heart, liver, kidneys, do not let it go to waste

[–] • 5 pts

Vegetable and seed oils should be absolutely cut out of any one’s diet. They are one of the worst ( if not the worst) things that has appeared in the modern diet

[–] • 2 pts

This is all excellent advice. I cut all veg oils and use mostly home made lard. My medical tests over two years show I lost nearly 10 years of age during that time. Doctors refused to believe me, because the tv and their education say so. Reality is different…

Make lard, get fat from a butcher, trim every little bit away that is not pure. Blender. Put in big pot and set in oven at low temp (160f?). Ladle it out, through a screen strainer. Warm it back up, run it through a coffee filter. Near tatstless, pure pearl white, keeps in the fridge a very very long time, longer on the freezer. Delicious for all cooking, Baking. Things like chicken tenders are suddenly better, potatoes more savory. It’s also nutritious.

[–] [deleted] • 1 pt

What is a good replacement? If a baking order calls for oil, I use Olive, but considered butter or lard....these feasible?

[–] • 2 pts (edited )

The best oils are olive, coconut, avocado. Not necessarily in that order. Lard is probably my favorite shortening. Nowadays, you can buy jars of duck fat, beef tallow, and others. Very good for you.

[–] • 2 pts

If baking recipe calls for vegetable oil, use melted butter instead. Try to just barely melt the butter in your microwave, if its too hot it will interfere with eggs and rising. If you overheat the butter, place the entire container in cold tap water and it will chill quickly.

Its also nice to use clarified butter or ghee, it brings a slightly nutty flavor. Personally I prefer to use it in danish dough, croutons, and stuffing.

Get the cheapest brownie mix, swap veg oil for butter, chill overnight. You won't regret it!

[–] [deleted] • 1 pt

you can try using applesauce for fat but it makes a somewhat claggy or stodgy bake. If you are generally healthy with "normal" eating habits, eating butter daily will not hurt you. As long as it's not a half pound of butter every day.

[+] [deleted] • 4 pts
[–] • 2 pts

I actually changed my Restaurants fryer oil to this 4 months ago. I got to vendors and buy all there throw away meats and just cook it off. Cheap as sin compared to even buying the stuff. $1.10 per kilo vs $6≈ per kilo. It keeps at room temp for 6 months but frozen almost indefinitely. Purchased silicone molds for it. Pretty neato.

[–] • 2 pts

Makes the best fries and Yorkshire puddings.

[–] [deleted] • 0 pt

There was a neighborhood restaurant that had the best burgers and fries imaginable. Lines out the door around the building. Word got out they fried potatoes in tallow. Restaurant was closed within two years.

[–] • 0 pt

Welp. I'm not in the US. So I don't have to worry about arbitrary issues such as this. I have an entire heap of other things to bother with.

[–] • 1 pt

Seed oils are no friend of man.

[–] • 1 pt

Heck yea, nothing goes to waste. Just didn't want to gross anyone out that may not be familiar with it. The heart makes great tacos.

[–] • 0 pt (edited )

If you have a dog or two, they love organ meat as well.

[–] [deleted] • 0 pt

The heart makes great tacos.

How do you wrap the heart around the beef?

[–] • 0 pt

Not sure what you're asking. I boil the heart for several hours, skimming the by-product from the top of the water. Once it is done I cool it, cut it up in little pieces, place in a large cast skillet and sauté it with canned tomatoes, chili powder, green peppers, and onions. Spoon it onto fresh taco shells, yum!

[–] • 0 pt

Yeah tallow is great. I made it for the first time a week ago and couldn’t believe how easy it was to get a whole jar of pure white goodness.

[–] • 6 pts

Solid advice, thanks for sharing your experience.

[–] • 4 pts

Amish are much less. I got a half beef for about $5.00 a pound dressed. Here is a link to something similar in Ky. Dry aged and frozen. https://showalterscountrymeats.com/whole-half-beef/

[–] • 1 pt

Thank you, that is a nice alternative. May have to try it. So far, I've only ordered Grass fed beef. Is there a taste difference? Grass vs Grain? I have been trying to avoid the grain in case it is GMO. I am surprised the Amish have this available. Thanks again.

[–] • 2 pts

The biggest difference between grass -fed and non is the meat itself has less marbling in grass fed cows. Because of the grain fed cows poor diet, it is capable of getting bigger and fatter. Taste wise, many people prefer the non-grass fed cows, but obviously grass fed is better for your body

[–] • 2 pts

Grass fed cows can get good fat marbling on grass, it just takes significsntly longer on pasture. We raised our own beef on grass/hay and processed at about 3yrs. Very fatty and delicious.

[–] • 2 pts

you can certain it's fucking gmo full of glyphosphate: don't eat meat if it's not grass fed and finished.

[–] • 2 pts

Fruits, veggies and especially wheats, oats and barleys are even though labeled non-GMO are allowed to be sprayed with glyphosate during the growing process. Wheats, oats and barley are sprayed just before harvest because well, they just don’t have the time to dry them out and roundup does such a fine and fast time of doing it.

[–] • 0 pt

Kinda defeats the purpose of clean meat, ay.

[–] • 0 pt

Good point, but keep in mind, you can switch a steer/ cow to grass for 2 weeks, mabe three and get all that gmo shit out of them. Baseline- 1 animal ie: steer per acre.

[–] • 0 pt

Sorry for confusion. I buy from the Amish in PA. I put this link in since you said you were around Tennessee. This small processor is in KY. The Amish grass feed, but the steers are not as marbled as grain fed. I am not concerned with gmo grain, but I am concerned with hormone pumped beef.

[–] [deleted] • 0 pt

I personally not taste but health know the Grass fed are so much more healthier eating a natural diet. Now like humans all that grain is going to cause hormone imbalance and like you'll end up eating that diabetic steers meat and that cannot be as healthy as naturally fed cattle that have healthier bodies thus more nutritious proteins.

[–] • 1 pt

Too much protein is bad for your body as it is converted to blood glucose, which is the root of all metabolic evil. You need about 1 gram per pound of lean body mass and no more. The rest of your calories should be mostly from animal fats.

[–] • 2 pts

solid post. good advice.

[–] [deleted] • 1 pt

Here's some more advice:

Don't position things in your refrigerator in such a way that the door is cracked open. You'll end up like me today. On the fucking floor for 12 hours.

When in doubt, throw that shit out.

[–] • 1 pt

Chest freezers are supposed to be good

[–] • 0 pt

They're handy for burying stuff for 8 years, unseen.

[–] • 0 pt

Problem is seeing/remembering what is in there on the bottom. We found a scratch & dent place and found a stand up freezer for about 300. The chest type is in the barn and slowly being filled with my zombie- apocolypse stash of ice cream.

[–] • 0 pt

Bought my first cow direct from rancher a year ago. Found him on a local gun forum. Got a 1//2 cow and split with a friend. Got it in about 4 months. Luckily he had that one avail somehow. Processors are booked a year out. Once we tried that we messaged him and booked a full cow. My friend and I each will get 1/2. I think most processors only customize down to a 1/2 cow. So this time we can customize our cuts this time. I suggest getting your good steaks 1” thickness if you want any cooked medium or less. Let the processor do what they wanted and they are too thin on this past. A full cow will cost us total about $3600 to $3800. Processed and out the door. The hamburger is so good it’s unreal. Need a large freezer for 1/2 cow. It was my buddy’s and myselfs first cow. I’ll never go back the old way if I can help it. You might pay more for hamburger. But you save on steaks. The rancher makes more. The cows are treated better, and you get better meat. This last cow was a 4H winner if that matters. He’s just a good ole’ boy and nice to deal with.

Try your local gun forums for your state. Should be easy to find one. Then it’s just waiting for the processor to have time.

[–] • 0 pt

Thanks for sharing. Purchasing beef from each other is the way to go. Men supporting other men is how it should be.

Proverbs 27:17 - As iron sharpens iron, so one man sharpens another.

[–] • 0 pt

You’re welcome. And I very much agree. That’s how we take back our country. Good luck. I’ve learned a lot about local resources from the gun forums here.

[–] • 0 pt

We should all be doing this, but we won't.

[–] • 0 pt

We will. It is just too much satisfaction and fun.

[–] • 0 pt

We SAY we will, but buying shit at the store is simply too convenient. I am guilty too.

[–] • 0 pt

Very common in the NW. In my region, we have numerous ranchers up in Wyoming who offer around that rate on steer. If I still ate beef on that scale, I'd probably take em up on it

[–] • 1 pt

Nice to know. What about 1/4 of a steer?

[–] • 1 pt

A half a beef has better cuts... a cheap freezer is easy to find. Lately been stocking up on hamburger for the freezer because you can't run out of recipes for it. I freeze beef patties and meatballs ahead of time for recipes. We do splurge on hamburger by getting pasture raised because Alpha dawg likes them.

[–] • 0 pt

Last time we did 1/4, it was 3.50 a lb, 3 if we took a portion in hamburger instead

[–] • 1 pt

Man, that is an awesome price.

[–] • 0 pt

Great advice, I'll stick this on my back pocket. Tons of free range beef where I live, shit, one got hit 50 feet from me once. Totalled a full-sized GMC pickup.

Small fyi, it's 'rapport', not 'repour'. Hard to know if you haven't read it before.

[–] • 0 pt

I knew it didn't look right, but by the end of the day my brain doesn't work so well. You're very kind.

[–] • 0 pt

Not sure where you live, but If you travel to Etheridge Tennessee, you should check out some of the Amish communities around Crossville and Muddy Pond. Good people over that way. Not sure about the meats they might have but man those farm fresh veggies are spot on.

[–] • 0 pt

Damn man we could take down the system by buying only fresh from the farmer

[–] • 1 pt

You are correct. As it should be.

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