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Moooooo.

November 20, 2009

For risk of alienating all of our vegetarian friends…. (Vegetarians, stop reading here).

Our friends in Carus raise grass-fed cattle on biodynamic pastures. They are lovingly tended and healthy… well, until the day they’re made into hamburger.

Beef should be available at the start of December.  They will custom cut to our specs.  The prices and specs are as follows:

  • They sell 1/2 Beef by hanging weight (approx. 275 lbs; this is before final cutting/deboning for ground beef etc.) including everything (cut & wrapped to customer’s specifications) for $2.20 per pound. Requires about 4 shelves in an upright freezer (not side-by-side).
  • They can also sell 1/4 Beef for $2.25 per pound (5 cents more to butcher due to separating a 1/2 equally) however, I then need to match two customers’ spec’s on steak thickness (no problem unless customer requests “extremes” of 1″ or a thin 1/2″.)
  • Requires about 2 shelves in an upright freezer (not side-by-side.)
  • They will need to know cutting directions (roast size, weight of ground beef pckg., # steaks p. pckg.) by Nov. 24/25. Delivery/pick-up will be around Dec. 2/3 .

Who’s in? We’re looking into buying a chest freezer to keep at the Dirtbox if space is an issue…

Shoot us an email, or comment here, and we’ll get in touch with you to confirm details.

Feel free, all, to comment on the advantages to eating grass-fed vs. CAPO-factory beef. For the meantime, I’ll spare you the soapbox.

Thanks all,

Nadine

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6 Comments leave one →
  1. Belcher permalink
    November 22, 2009 7:23 am

    The Belchigators are in. I don’t know exactly how much we can fit in our freezer. It’s just a mini chest freezer and it’s pretty full…hmmm… want any pureed pumpkin?

    • nadine permalink
      November 23, 2009 8:37 pm

      Dawn,
      I think I’m buying a big chest freezer. What we might do is tack on $10-$20 to the order to store it here to help subsidize the cost of it until you make enough pumpkin goodies to free up some space. Let me know what you’re thinking you might want. I’m ordering at least a whole side to divvy up among 4 peeps, if not more.

      Nadine

  2. Beep permalink
    November 23, 2009 11:28 pm

    I’m in of course….and, well, you’ve seen my freezer : (

    • nadinelew permalink
      November 23, 2009 11:35 pm

      Yes. We’ll save you a hamburger.

      NADINE LEW
      A to Z Wineworks  •  REX HILL
      30835 N. Hwy 99W  Newberg, OR   97132
      503.538.0666 x 239 (office)  503.209.0431 (cell)
      nadine@atozwineworks.com
      AtoZwineworks.com  •  REXHILL.com  •  pinotnoir.com

  3. Max permalink
    November 23, 2009 11:50 pm

    I will kick down on some grass fed love beef. No one in the family managed to bag a Deer or an Elk this fall with the spry tracker off in Euroland. I dont know how much $ to commit, but probably not more than $50 ish.

    Before you pop on a Freezer, put out an APB on someone with a half filled one. Getting rid of freezer burned fish and old unmarked packages of mystery meat….

    “The most energy-intensive segment of the food chain is the kitchen. Much more energy is used to refrigerate and prepare food in the home than is used to produce it in the first place. The big energy user in the food system is the kitchen refrigerator, not the farm tractor. While oil dominates the production end of the food system, electricity dominates the consumption end.”

    – the oil intensity of food by Lester Brown

  4. nadine permalink
    November 23, 2009 11:56 pm

    Max, we’ll trade you some mystery meat for some freezer burned fish.

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