Welcome from NE FL!
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Someone asked about our role in the process . . .
We have 5 partners, each with a different role. We are a small company, so each of us wear many different hats. For example, tomorrow, one other partner and I are picking up 20 "bottle" calves and bring them to our nursery. Meanwhile, another partner is at the butcher shop, cutting the quarters into the proper cuts, and getting them ready for delivery.
Here is a pic of one of my partners at a BBQ event earlier this summer.Attached FilesComment
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Here is a pic of our delivery van at a parade this summer. We deliver product in the Twin Cities twice per week. We deliver to locations in south central Minn one other day. Product is shipped via UPS overnight to other locations in the US.Attached FilesComment
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This is one of the more interesting "Introduce Yourself" topics I've seen in a while. It's always fun to go behind the scenes to see how our food gets to us.
We have other members who sell meat commercially, and the topics they start are equally as interesting. You'll be in good company here.
Welcome to The Pit.
KathrynComment
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Here is a pic of one of our kids checking out some of the calves at the ranch. These calves are on "dry lots", which are not crowded like commercial feedlots. The less stress the calves have to deal with, the better for their growth and health.Attached FilesComment
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Welcome to the Pit!Comment
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Welcome from Wisconsin. Glad you could join us!Comment
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Welcome to the Pit from BuffaloComment
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This is an example of how the meet is initially graded.
The calf is euthanized, gutted and caped. It is then hung in two halves to start the dry aging process. A week later, our partner that is the butcher cuts the carcass as shown, to see the marbling and other key characteristics (size and amount of exterior fat).
He then send the rest of us partners info on the calf and its grade. That way, we can trace how calves from different genetics lines and ages are scoring.
The carcass will then hang for another week of dry aging before it is butchered and prepared for delivery.Attached FilesComment
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Welcome to the Pit!
I was looking at your website and contemplating an order. I couldn't find a weight on the chuck roast page?Comment
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Welcome to the pit, from a transplanted Minnesotan.Comment
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Our chuck roasts are 3-4 lbs. However, if you want something in particular, you could call our butcher/partner (Jeremy). He frequently talks to people about specific cuts and trimming requests. The number at the butcher shop (Conger Meat Market) is 507-265-3340. Thanks for asking!
I joined the Pit to learn about the BBQ world -- not to make sales . . but if some sales happen, that is great and much appreciated!Comment
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Awesome! thanks for sharing. I will certainly watch that video.
In the comments to that thread, I see two items I'll comment on: 1. SPAM -- haha, Hormel is about 20 miles east of me. Tour the SPAM museum if you ever get the chance. 2. The differences between black Wagyu and Akaushi. We've fed out and butchered both, and we've review some research. Both are great choices, and but there are some significant differences. PM me if you want more info on that subject. -
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Welcome to the Pitmaster Club! It is great to have another Minnesotan in the club!
Love to hear you are raising wagyu in Minnesota. If I am ever in the area, I would love to drop in and check out the beef!
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