Is anyone in the San Antonio, Austin or Hill Country areas of Texas interested in a meet buying coop? I know of an excellent source for grass fed free range beef and free range, non GMO fed heritage pork and grass fed free range lamb in Llano, TX. I am trying to put together interested parties. No upcharge from me, just what the producer charges. I am trying to help this lady keep her operation going since she is doing a very good thing in raising these animals the way they need to be raised. The meat she produces is outstanding!
asked byJan_Couch (5)
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on February 18, 2013
at 04:49 AM
I am very interested. How do we contact you to get it started?I could use a half a steer if its not too dear and tastes good.
on January 21, 2013
at 02:06 AM
possibly... would need to know more about it
on January 21, 2013
at 12:57 AM
I might be interested, depending on whether it's cheaper than Greenlings and what else is involved. I don't have an extra freezer so I can't buy huge quantities at a time but I have a big family and go through a lot of meat.
on May 15, 2014
at 02:39 PM
There are also folks north of Austin that raise grassfed beef. Most of those ranches have their beef processed at Westphalia Market. Westphalia Market has a meat market in Hutto, so they can box the beef and deliver it to their Westphalia Hutto Market, for anyone in North Austin. There are about 5 ranches just north of Austin that are raising grassfed beef. You can search on-line to find their ads on Craigslist, their websites, and Facebook pages.
on January 28, 2014
at 02:10 PM
I'm not sure if this buy ever got organized. If not, my husband and I have a small grassfed beef operation and serve the San Antonio and Austin area. We don't require you buy bulk but you can. Check us out www.529meats.com.
on November 19, 2013
at 05:17 PM
I'm interested in learning more. Did a coop ever get organized? @Jan Couch
on July 22, 2013
at 01:45 PM
If I can give some advice:
1) choose your meat club members wisely. Some complain no matter what. In our case we decide ahead, 40% to be split in roasts or steaks, 60% to be split on ground or stew.
2) if the offal and bones are free, as it is for me, decide on how to split them before. Non offal free stuff include the tail, short ribs, and neck meat. People fight over the tail but neck and ribs are nearly as good and not nearly as popular. Then there is the suet.
3) Buy a freezer if you do not have one. It is only $100 on Craigslist. It is not smart to buy in March, at least here, after the animal has spent 4 months on hay. You want grass, and you want animals butchered at the end of the grass season.
4) drive. 2 hrs from the Metro Area the price per pound goes down 1 dollar. I never had bad grass fed meat, but I had some expensive one. A processed, frozen cow will fit in the back of a Subaru. Guy who drives get the suet, or 50% of the offal. Make a deal.
5) get control over the butcher, possibly by paying yourself the butcher fee. I am switching from a guy with great meat and the butcher from hell, to a guy with great but not as good meat and a good butcher. It is not just a matter of cutting, although he was mediocre at that. Every year I would have to inspect all boxes, and find that inevitably some offal and all the bones had not been put in. Surely he was selling them to someone else, probably for dogs.