Comments on: Nouveau Beef-onomics

By: Beef Butchering 2011 « Kevin Kossowan

Beef Butchering 2011 « Kevin Kossowan — Fri, 25 Nov 2011 21:45:15 +0000

[...] Here‘s my beef-onomics from last year. This year, same asking price from the farm per pound of [...]

By: Grilling Game Over Wood Fire « Kevin Kossowan

Grilling Game Over Wood Fire « Kevin Kossowan — Wed, 08 Jun 2011 20:05:57 +0000

[...] food or another. What’s left are largely lean cuts for steaks – beef rib steaks from my front quarter, pork chops, and all kinds of game cuts fit for the grill. Aw, [...]

By: Beef Throw-Down: 14 vs 24 « Kevin Kossowan

Beef Throw-Down: 14 vs 24 « Kevin Kossowan — Sat, 19 Feb 2011 00:53:07 +0000

[...] from Shannon and Danny at Nature’s Green Acres [details of the butchering of my quarter are here]. I picked up my quarter after 14 days of dry aging. My friends had theirs cut at the meat shop [...]

By: A Canadian Foodie

A Canadian Foodie — Thu, 02 Dec 2010 21:06:42 +0000

This would be more like veal stock, wouldn’t it? I bow to you on this one. Can we go in with you next year on one of these, or are you booked? I want the stock and the bones and the veal and a baby cow. I would even buy the whole thing if it was veal meat… I cannot find good veal. But, how could this be mutually beneficial? Every arrangement must be. Hmmm… I make your veal stock, too? Doesn’t look like you need any help there. I do the clean up for all your butchering operations. That is a possibility – but still doesn’t sound like an equal “deal”. We will have to come up with something IF you can fit us in on all this. I wanted to do it this year, but you got booked up so fast.
I am really thinking off the cuff here, but wonder if they would have a little puppy ready for an April 30th butchering at an up and coming conference I have heard of.
:)
Valerie

By: Only Here for the Food » Blog Archive » Food Notes for November 29, 2010

Tue, 30 Nov 2010 07:33:45 +0000

[...] Similar to how Allan broke down his veggie cost from his CSA share this summer, Kevin calculated the cost of his whole cow from Nature’s Green Acres, or, as he calls it: Nouveau Beef-onomics. [...]

By: Kevin

Kevin — Fri, 26 Nov 2010 00:44:53 +0000

CH – Indeed.
BK – I’m surprised it’s that quick with the pigs. I agree that it’s likely a relative size kind of pricing, which distributed over a lot of lbs on a regular-aged cow would spread a long way. I’ve just discovered a local organic grower does farm kills. I’m hoping to get him talking about it on video this winter.

By: bruce king

bruce king — Thu, 25 Nov 2010 07:19:04 +0000

Scalding and scraping only takes 15-20 minutes if it’s done at a prepared location. Carefully skinning a full sized beef would take about the same. There are also scalder-dehairer machines that doe a great job in about 10 minutes. Using a propane torch is faster than a water scald as well. The tongans that came for their thanksgiving pig ( http://ebeyfarm.blogspot.com/2010/11/other-thanksgiving-traditions-tongan.html ) were done in about 10 minutes.

I’d guess the issue is one-size fits all prizing. they’re so used to dealing with 1200 pound steers that they’ve priced for that size animal. My mobile slaughter guys can’t weigh the animal in the field, so a price based on weight would be unwieldy.

By: The Celiac Husband

The Celiac Husband — Wed, 24 Nov 2010 13:00:16 +0000

No doubt a good deal.
I find beef stock, home made, an incredible value added part of the deal. 10L of soup/stock will make some fantastic meals by itself.