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apcowboy


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Guys their is new trend in the business !!
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A new study reveals that members of the female and older populations are more likely to purchase beef locally, and that local farmers should update their marketing messages to reflect this trend.

Read the story, interesting.

http://www.progressivegrocer.com/top-stories/headlines/consumer-insights/id35946/luring-locavores/



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Leon Wildberger

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Mainemeatman


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compared to the icelandic , haddock we get from china, all of our beef is "local"









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Big Beef


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All my beef is from a 200 mile radius around me.

It can also be traced all the way back to the Bull and Heifer that made it, the farm or farms it was on, and so on through a DNA Traceback Program I have with my Packer


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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

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JimmyMac


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Yes. Local beef is huge.

We see our tenderloin at $26.99. It is all-grass pastured with no feed lot. It's appropriate for women with severe celiac.


I have seen a shop market their beef and lamb by showing point of origin on the pass.

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KevinJRS


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I must disagree. At my former employment, we used frozen oakey shankmeat for the grinds. Had the place of origin listed right above the grinds, Australia. We sold more grinds there than any place I've ever been.

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Mainemeatman


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KevinJRS wrote:

I must disagree. At my former employment, we used frozen oakey shankmeat for the grinds. Had the place of origin listed right above the grinds, Australia. We sold more grinds there than any place I've ever been.

 

It Seems we had some  "kangaroo meat" yrs ago,,,,  I wanted to call it ground chuckaroo, but they wouldnt let me.

 



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KevinJRS


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Years ago my old meat lead tried to tell me it was kangaroo meat. Excellent marketing strategy on your part though Maine.

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Mainemeatman


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KevinJRS wrote:

Years ago my old meat lead tried to tell me it was kangaroo meat. Excellent marketing strategy on your part though Maine.

You gotta be different........ 

 I have  done a hybrid cross of ground chicken and ground chuck.....called Ground Chucken.... (chucken cheddar cheese patties

sold very well)

   everyone laughed, til it stated selling very well- similar to grinding slab bacon  with ground chuck....calling it bacon burger

 The Cow & Sow Burger does well too (beef &Pork)

   Alot of customers like to try something new and different.... and if its whacky enough,,,, and makes someone  chuckle,,,they will give it a try...and no one else is selling it....

  the "moose patties" where also  a good seller- id take an empty salad  tub, poke an air hole in the bottom, flatten out some burger on the bench and use the tub  like a cookie cutter, for large patties, the guys on camping trips  would buy them!

 

 



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Seattle2TexasX


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Holy moly, Maine.... My first thought was that you must not have any health regulators, But , if you list it as it is, then guess its all good...

BUT, it reminded me of some thing,,, IF, IF you got a open market-processor type market. and get.
Deer meat- processing, I like to mixing one part Pork shoulder to two part Deer, then grind. It will take all the Viennese taste out, Be like a lean burger. Plus, Barking Your deer Roast with Pork back fat, will do the same thing to the taste and add lots of moisture to the meat, isnt dry, at all. The loin is superb that way



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Steve JK West
Mainemeatman


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Seattle2TexasX wrote:

Holy moly, Maine.... My first thought was that you must not have any health regulators, But , if you list it as it is, then guess its all good...

BUT, it reminded me of some thing,,, IF, IF you got a open market-processor type market. and get.
Deer meat- processing, I like to mixing one part Pork shoulder to two part Deer, then grind. It will take all the Viennese taste out, Be like a lean burger. Plus, Barking Your deer Roast with Pork back fat, will do the same thing to the taste and add lots of moisture to the meat, isnt dry, at all. The loin is superb that way

 yes...very good, this is how I make Bambi-Balls,  (meatballs)  for holiday gatherings...

 

One of my good friends is a state usda inspector, he use to be a meatcutter too

so, I call and ask  him many questions.... for years we were told about cross-contamination, which is still a major concern....

  more on the prep areas than the final result,,,meaning,,, its  "legal" to mix all these muscles as long as your prep areas are spotless, and juices arent being mixed together on the benches and might contaminate something else.

 



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FemaleCutter96


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I think the new trend with the way the economy is saving money and you can get a class of people to buy into that local stuff but most folks want some decent meat at a good price and still be able to put gas in there car.

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