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I'm looking to get into grass-fed/pasture-raised/natural etc. meat for my family and am thinking of going whole hog (hah!): deep freezer, quarter cow, whole pigs, multiple chickens etc.

I've been shopping around, and it seems like most places give you the steaks, some chuck roasts, and then throw everything else into the grinder.

Can anyone recommend a farm that will work with me on butchering? I'm hoping to get a guide (maybe like this one) and work with the farmer to get some interesting cuts, rather than 100 lbs of ground beef. I like burgers as much as anyone, but...

I purchased 1/2 pig from Cedar Valley Sustainable and their processor cut it to my specifications. When I mentioned I wanted the leaf fat, they asked if I wanted the leaf fat from the other pigs they were processing since the amount from 1/2 pig wouldn't amount to much. Of course I said "yes".

They deliver around the Chicago area. This link says they custom cut whole and half beef, so please post if you find out if they also custom cut quarters.

http://cedarvalleysustainable.com/freezermeat.html

Hi,

It is very unlikely the farmer is doing the butchering. The animals are brought to a USDA regulated packing house for harvesting and butchering.

However the farmer may be intermediary, though you might want to ask to speak directly to the packing house.

I recall when Mike G wanted leaf lard, he needed to educate them on what was wanted.

Keri Underly has a new book on butchering, which is up for a Beard nomination, that you may want to refer to. I have not yet seen the book, though I have been to a beef cutting demonstration. She is very, very detailed, which I expect would come across in her book.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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There are a few threads from folks who have had experience with parts or whole animals. Post on the threads or PM them for more info. You might also contact C & D Farms to see what they could do for you. C & D is a regular at area farmers' markets and has a good following on the board.

Quadrant of Cow

Another Pig Story

Our Pig

C & D Farms

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-Mary

Check out this website; http://www.eatwild.com/products/illinois.html

Just looking at a few local places on that site I saw this one has what it sounds like you're looking for.

http://store.honoredprairie.com/

But, I would poke around on eatwild for a bit to compare prices and such. It's a great resource imo.

For whole animals almost all farms will bring it into the city for pick up (either at a farmers market or to a restaurant). Slagel uses Branch 27 as a drop off, and Gunthorp used to use Mado. Some farms may deliver directly to your house, but the delivery hours can be a little weird (i.e. late night) and it can end up feeling like you're waiting for the cable guy or something. Overall I've found many farms to be really spotty when it comes to the butchers they use, if you're looking for interesting cuts your best bet is to order primal cuts and butcher them yourself.

I'd definitely recommend going to the demos at Butcher & Larder. I've learned a lot from Rob at every one I've attended. They do Hog, Cow, Sheep, and Sausage Making. I pretty sure he'd be interested in butchering a whole or half animal for you as well, and you'd definitely be getting well butchered interesting cuts.

There are a lot great resources online, as well as a lot of good books - I really like The River Cottage Meat Book, The Complete Book of Butchering, Smoking..., and Primal Cuts. There are loads of other great ones as well.

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I'm a big fan of Harry Carr and Mint Creek Farm. Harry's worked hard with his locker to improve the quality of their butchering, and I think when you get Mint Creek stuff, you'll be happy.

I'd add that as tempting as it may seem to bring your side to Rob Leavitt for breaking down, you have to think about what you're gonna do with the parts. A huge advantage of getting your local meat from the locker is that it is well wrapped and froze firmly. I know there's folks on here that sneer at frozen meat, but I know some pretty good chefs that freeze meat too. You want your purchase to last, so think how you can do that too.

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The Local Beet's very big list of 2013 Farmer's Markets

This is all great information--thanks much. I'll start asking around and let people know what I find. Thanks again!

"I'm looking to get into grass-fed/pasture-raised/natural etc. meat for my family"

This takes a bit of work, research and traveling on your part. One processor will probably not be able to supply what you want and probably will have no idea how raised. Research, then call each specific farm for each type of animal(s) you want, make an appointment and then get in you car and go take a look at the farm. Wear boots and take a large garbage bag to put those boots into and shoes to drive home in. If you see what you like, the farmer will give you price and where he can deliver for processing. Then contact the processor to discuss cutting and if possible go have a face to face. Usually these places have standard packages that they do and if you want non standard, you have to be very specific about what you want and how you want it. You then pick up what you want in large coolers and its already frozen. Small chickens may be processed by the farmer and you usually get a chicken or any fowl fresh in a large heavy duty poly bag. I don't purchase frozen from any farmer because you just don't know how long they have been frozen.
It's well worth the effort but be aware that you may or may not end up with meat that you like for two reasons, first is that animals vary as to how they Grade out and if you want USDA choice, it may not be your idea of USDA Choice and seondly, you are used to eating supermarket beef, pork and chickens. Chickens particularly if free range are different in that the joints are much harder to separate but you won't get a waterlogged bird as in most supermarket chickens.
Frankly for beef, our local Pick n Save has great USDA Choice and when on sale I purchase Primal cuts and process myself. Pork is one area i haven't found what I want, as market hogs are bred and raised to be very lean and I know of no one in this area selling the fattier breeds.
I have a farmer that does excellent birds of all types but its seasonal and you must buy what you want and freeze until the next lot is ready.
Good luck.-Dick

You might want to check out Arnolds Farm near Galena, www.arnoldsfarm.com. I purchased two rib eye steaks at an indoor farmers market recently, and they were delicious. This family farm also offers whole, side and quarters of beef; processing is done at Lena Maid Meats in Lena, Ill. and custom cuts are available.

I did notice that the website doesn't include all the offerings that are sent out with their email newsletter; if you want to see those, send me a PM with your email addy and I'll forward the most-recent message I received.

I plan on branching out and trying some of their other offerings. I have no relationship to this farm; I just liked what I purchased, and appreciated the fact that Tom Arnold spent a lot of time at the farmers market telling me about the differences between types of beef so I could be sure to select something with a taste my husband and I would enjoy.

Good luck in your quest!

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