Sunday, October 26, 2014

Progress on 2014 Meat Cycle

Its hard to believe that just a few short weeks ago we were putting in the water and sewer system for our future slaughter and processing facility.  Now the concrete floors are in and we have completed the first round of 20 sides of beef.  Tomorrow the next 20 will be slaughtered at the State plant and we will be doing the next processing the middle of November.  Our next scheduled slaughter dates are Nov 3 and Nov 24.  So far I think we can accommodate all of our orders.

Several folks had trouble finding our  explanation of our "standard" cutting package so I will include that here.

The "standard" package is what we have found to be the most common preference of our customers for how to process their side of beef.  It is a three way split between steaks, roasts, and hamburger.  The cuts include rib eye, T bone, sirloin, round, and flank steaks cut to 3/4 inch thickness.  The roasts include prime chuck, sirloin tip, rump, bottom round, brisket, eye of round, and knuckle roast.  We shoot for 3-5 pound roasts that will fit in the crock pot.  We include some stew meat, and short ribs and soup bones.  We do the hamburger as lean as possible- aiming for 90% and package them in 2 pound packages.  We cut up the large bones so you can render them down if you wish.  We find homes with mushers for those who want to leave their bones.   A standard cutting package on a 250 pound side of beef will also produce about 40 pounds of bones and fat or "trim".  You can vary the cuts any way you want.  The thickness of the steaks and the size of the hamburger packages can change at your request.  Since the hanging weight does not include organ meat it is not included in the pricing but is available as is extra hamburger and sausage if you request.

Payment is by check or cash at the time you pick up the meat.

Sitkinak Cattle Company Visit

 Last week I enjoyed visiting the custom mobile slaughter and processing facility on Sitkinak Island.  It was very instructive to learn how they handle these wild cattle that go back to the days of the Russians.  There were a lot of techniques we can apply directly to our own slaughter facility that will hopefully speed things up if we get it going for next year.