Taking Your Beef to Processing - Snow Farms Underground - Episode 17
About this episode
1. Cattle acquisition
2. Time lines on getting grass finished versus grain finished market weight
3. Schedule your appointment a year out
4. Freezer space requirements
5. Double wrap your steaks and roast
6. Cut sheet how to's. Watching (or having your customers watch) Hand Crafted on amazon Prime is a great start.
7. Amount of roasts to keep
8. Steak Thickness - 1.5 inches to 1.75 inches
9. Hamburger - 80/20 blend is my standard. The hows and why of this
10. Organ meat
11. Bones - value for you
12. 21 day hang for tenderness
13. Labeling - Farm Name, Weight of package, Cut of meat in package
14. Picking up from butcher and dropping off with customer
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