Thank you for your response rodeored **edited because I can't read**! Also, I love your SN.
Regarding having to do the packaging yourself: Ha! This story reminds me of that "I Love Lucy" episode - have you seen it? Anyway, I am definitely not prepared to package that much meat on my own. Thanks for the tip.
I thought tenderness/fattiness correlated? This is good to know. Is there anything I can look for/ask for to get the more tender cow, in terms of how they're raised and how the meat is cured, or is it really just luck?
I have actually never seen I Love Lucy, weird I know. In my experience and from what I hear from other people tenderness can be more luck then anything. I have had steaks that had almost no fat and were very tender. Older cows are more likely to be tough though and I believe certain breeds may have more tender meat but that is just something I have heard, I don't actually know. My family raises angus and angus/herford crosses and I usually think they are tender but that is all I have had so...
Here's a (really terrible quality) excerpt from the I Love Lucy episode I'm talking about. I think that this is what I fear my bulk-beef buying experience will be like...
Post by chocolatechips on Sept 2, 2012 16:53:54 GMT -5
*Adopts best Oscar Awards acceptance speech voice*
I'd like to thank the ML community for replying so earnestly to my mundane beef-buying question. We've definitely decided to buy the freezer and the beef. We have a farmer/processor who seem to be well liked. Some of your arguments in favor of this approach were definitely useful in swaying DH.
This thread has been excellent. I'll update when we see how it goes.