Tim was kind enough to let me interview him for this post. His responses are in quotes.
What farm did you use?
“Magruder Ranch. They cater to fantastic restaurants like Chez Panisse.”
What was the process like?
“I emailed Magruder Ranch to reserve a quarter cow. I was put on the wait-list and when the cow was ready I got an email. I ordered in May and it was ready for pickup at the end of July. The butcher received the cow, dry aged it for two weeks, cut it up according to the standard cut the ranch does, wrap it in freezer paper, butcher paper and then flash freeze.”
Which part of the cow did you get?
In short, we get all of it! Well a quarter of all it. A little bit of chuck, a little roast, some ribs, some steaks and LOTS of ground beef.
How much is it to buy a cow?
$4.25/pound. (This is the weight of the whole animal – not the individually packaged meats) Example: Cow steps on the scale and comes in at 1000 pounds. You would pay $4,250 for the whole cow. However after the butchering and aging process, you may end up with 750 pounds of meat. The adjusted price for how much meat we got came out to about $5.60/pound.
Did you get to pick the cow? Did you see a picture?
What did you get in your haul?
Here’s a picture of our haul! (Take note of their spelling of our last name)
Are you seriously going to eat all of that?
“Yes. All of it.”
When are you having the Feng’s over for dinner?
“Whenever they want to come! How does next weekend work for you guys?”
What’s the thinking behind getting so much meat? isn’t fresh better than frozen/defrosted?
“It was cheaper for organic grass-fed beef.” (Clicking on phone to pull up an article.) “Grocery store meats are aged 5-7 days. Locally sourced meats are aged 14-21 days. The ground beef comes from one cow which means it has a lower risk of contamination. You also get to support local businesses like the rancher and the butcher. It also means it’s less trips to the grocery store.”
Up next – the first meal I made!