Buying Local Protein
Buying local beef or pork can feel a little different from shopping at the grocery store, especially if it’s your first time. From understanding how pricing works to knowing how much freezer space you’ll need, there are plenty of questions that can come up along the way. That’s okay. Your local county Farm Bureau can help you understand the process, know what questions to ask, and feel more confident as you explore buying local protein.
I’ve never bought local beef or pork before. Where do I start?
Begin by thinking about what you are looking for. Do you want to buy a few pounds at a time, or purchase a large quantity once (100 – 450 pounds)? Other things to know are: what cuts of meat you want, how much meat your household will go through, how much freezer space you have, and how long the meat will stay good in the freezer. Once you have a handle on what you are looking for, reaching out to a local farmer is the best place to start! Each farm will vary in how they do things, so it may also be best to look into more than one place to find the best match for you. Your county Farm Bureau can be a great resource to connect you with farms that can sell meat directly to you and help you decide what you may be looking for.
What should I ask a local farmer?
All farmers who sell beef directly from their farm will do things a little differently. You want to make sure to find the best fit for your household so don’t be afraid to ask questions so you understand what you are getting. Some questions to consider asking include:
How do you raise and care for your animals? Is the animal raised on pasture, grain, or a mixture of both?
When do you offer meat for sale?
How much (or how little) can I purchase at once?
If I buy a quarter, half, or whole beef or hog, how does that process work for your farm?
Do I pay a deposit upfront and the rest upon receiving the meat, or do I pay all at once?
What is the pricing for all of the options you offer?
What is the timeline for receiving my meat once it is purchased?
Do I get to choose what cuts of meat I receive?
Is there an extra charge for selections such as ham, bacon, or sausage?
Where will the meat be processed, and am I responsible for picking up the meat once it is ready?
How is the final price decided?
This is a great question to discuss with the farmer you purchase from. Meat is usually priced using the ‘hanging weight,’ which is the final weight of the animal once it reaches processing and is paid to the farmer. Processing fees charged by the locker are another cost that vary depending on where it is being processed. To make sure you have a clear picture of the final cost you will pay and the amount of meat you will receive, be sure to ask the farmer you purchase from about what is included in their quoted price and what the additional processing fees are.
An important thing to remember: the hanging weight and the total weight of meat you receive will be different. The final weight does not include non-edibles like bones and fat.
Which cuts can I choose?
‘Cuts’ refers to the different types of beef and pork meat available. For example:
Common beef cuts may include varying steaks, varying roasts, ground beef, brisket, ribs, and tenderloins.
Common pork cuts may include varying chops, varying roasts, tenderloins, ribs, bacon, ham, ground pork, and sausages.
Depending on the processor, buyers may be able to choose things like thickness, package size, bone-in or boneless cuts, and specialty sausages.
What’s the difference between buying a quarter, half, or whole animal?
When you purchase beef or pork in bulk directly from a farmer, you will often see the option to buy a ‘quarter,’ ‘half,’ or a ‘whole.’ This means that once the beef or pork has been processed you will receive either a quarter, half, or whole of the total final weight of the animal at time of processing.
For beef, an average quarter is approximately 110 lbs., a half is ~220 lbs., and a whole is ~440 lbs. Final weights and amount of meat received will vary with each animal.
For pork, half and whole are often the only options. A half is approximately 70 lbs., and a whole is ~140 lbs. Final weights and amount of meat received will vary with each animal.
If this feels like too much meat for your household but you still want to purchase directly from a farm, it is common for families to split a half or whole beef or pork.
How much freezer space will I need?
For beef:
Quarter beef: Half of a standard 20 cubic ft. freezer is needed.
Half beef: A full standard 20 cubic ft. freezer is needed.
Whole beef: 2 full standard 20 cubic ft. freezers are needed.
For pork:
Half pork: A fourth of a standard 20 cubic ft. freezer is needed.
Whole pork: A half of a standard 20 cubic ft. freezer is needed.
How long will the meat last in my freezer?
Beef and pork steaks, chops, and roasts generally maintain best quality for about 4–12 months. This varies depending on how it is stored. To increase the shelf life of frozen beef and pork, place the meat into a freezer-safe plastic bag or wrap it in heavy duty aluminum foil. Keep the freezer consistently cold at around 0°F.
Ground beef and ground pork are generally best quality if used within about 3–4 months. This varies depending on how it is stored. To increase the shelf life of frozen beef and pork, place the meat into a freezer-safe plastic bag or wrap it in heavy duty aluminum foil. Keep the freezer consistently cold at around 0°F.
Related Information
• The Ultimate Guide to Beef Cooking & Beyond
• The Ultimate Guide to Pork Cooking & Beyond