Taking Your Beef to Processing - Snow Farms Underground - Episode 17

1. Cattle acquisition 2. Time lines on getting grass finished versus grain finished market weight 3. Schedule your appointment a year out 4. Freezer space requirements 5. Double wrap your steaks and roast 6. Cut sheet how to's. Watching (or having your customers watch) Hand Crafted on amazon Prime is a great start. 7. Amount of roasts to keep 8. Steak Thickness - 1.5 inches to 1.75 inches 9. Hamburger - 80/20 blend is my standard. The hows and why of this 10. Organ meat  11. Bones - value for you 12. 21 day hang for tenderness 13. Labeling - Farm Name, Weight of package, Cut of meat in package 14. Picking up from butcher and dropping off with customer