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Or Pork, etc. Does anyone here go so far as to buy a whole animal at a time, have it "processed", then store it in your assigned "locker" at a butcher shop? I sure don't, but I know it's a sign of affluence and a source of pride out in the rural heartland. Big cuts of meat x 3 squares--it's what's fer dinner!
I've done that before, although I'm unfamiliar with the concept of storing it at a butcher shop. I think it's less a sign of affluence and more a sign of frugality through bulk purchasing as the per pound cost is greatly diminished.
Well, see--if it costs less per pound, they can eat a whole lot more of it! So, they really don't "save". Kind of like buying an SUV that gets 15mpg, to replace the one you traded in, that only got 12mpg. Gas goes down 10 cents a gallon, and now you can afford to drive 30,000 miles a year, instead of only 20,000. May as well get some use out out of it, before you trade it, instead of just letting in sit there, rusting away! That kind of consumption, and a big stash of Lockered Meat is a great source of Pride in the Heartland, along with those extra-cost license plates that show you root for your favorite State U Football school. Trust Me on that one.
Have you surveyed people "in the Heartland" to get to this conclusion? Are you sure it's "pride" or "prepared"? If you are going to throw out these generalizations that you do...back it up. Having grown up in the Heartland, having been in a family who raised beef cattle among other things. It was called being prepared. Farming is tough and never ending. Knowing you have hamburger, roast, and steak in the freezer means your family will be fed through the winter months when there isn't income. Granted the "heartland" has changed a lot in the last 30 years, my hometown now has 12 restaurants instead of the 2 that were there when I was little. I never refuse the 1/4 beef my parents gift to me every year....and its great knowing our roasts come from grass fed beef instead of corn fed feed-lot beef. I'm headed to the farm this weekend for a much needed get away. I may just take a photo of next year's beef and stick it on my fridge. Ok, there it is....I am proud to know what field my next steak came from. I know what it took to get it to my freezer.
People are interested in where their food comes from. If someone wants to pay a little more to know how their beef was raised and they want to pay for locker storage when they don't have room for a large freezer. So what?
I need to consult with Yossarian--hopefully he will be able to direct me to a source of charts and graphs and statistics to support my generalizations. I guess I will call anyone on their opinion here, from now on, if they don't supply the verifiable data to support their statements. Also, does anyone know where I can buy a militant agri-activist bumper sticker: "Farmers--If you don't like 'em--don't complain about 'em with your mouth full!!" ? Maybe someone has an extra one they can sell me.
Well then the answer is easy. Let's distort the market and price all beef/pork/etc., at some outrageous figure, let's say $125 per pound. Would that be enough to make everyone affluent?Quote:
Originally Posted by Packy
Edited to add: A chart or graph to support any response would be very much appreciated.
Good lord.
I’ve never heard the term ‘lockered beef’ but we raise beef cattle, have them butchered and keep the meat in the freezer so I guess that would be ‘freezer beef’. It’s not an issue of pride or affluence (far from it) but a sign that I grew up on a farm, still farm and never gave it a thought, it’s the way of life I’ve always known. The affluence comment……growing up on a farm, watching my parents make ends meet milk check to milk check, butchering a cow (my father did the butchering) meant we had something to eat besides beans, corns, potatoes, etc. from the garden. Not the dictionary definition of affluence.
The economics of cows:
https://www.youtube.com/watch?v=2nk8-MqnHlw
Speaking of beef and lockers, I wonder what the OP would think of the affluent (or wannabe affluents) who eat very high-end beef at Morton's Steak house (a chain) and who buy Morton's wines and then rent a little wine locker there at the restaurant for "their" wine bottles so that "their" bottles are always in residence when they come in.
I was shocked to see that one can throw money at this. But then, I found Morton's to be incredibly overpriced and silly.
The cow that my father-in-law raised is just as good as Morton's steaks. We store the quarters that we get in our own freezer, we don't pay outside fees for storage. It's economical but the main advantage is that quality is much higher than when buying cuts from the average grocery store.
Well, that's interesting. Shortly after a neighbor moved in, they started keeping an enormous steer in their backyard. It would be at the fence, watching my dogs. Once it got their attention, they would go into woolf pack mode, and line up, yipping at it. The steer would back up and charge at the fence and just stop short of it. At one point, the steer disappeared. Did they find it another good home? Not sure, but from then on, almost on a daily basis, they had their charcoal grille going before supper. My thought is, if I am pinched for cash, and need provisions, I can go down the street to the store that caters to us poor folks, and get a huuuuge bag o' taters for $7-8, boxes of house-brand Mac N' Cheese, and a giant-sized plastic sack of generic cheerios, and more than enough apple juice to put on them for less than $7-8. Only other poor people that I'm familiar with that stock up on cuts of meat(cart piled high), are the OTHER USDA Dependents--the Food Stamp Recipients.
I just have 4H kids raise 'em for me, most of the time. County Fair is this week, should be another good livestock auction.
https://lh6.googleusercontent.com/-8...0/IMG_2574.JPG
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My family in the 1960s in Alaska would buy a side or a hindquarter from a company in the states and have it shipped up in wrapped and frozen portions. The cheapest and easiest protein to store in freezers when we did not have subsistance fish. Much more expensive for a big family to buy it piecemeal from the local grocers who added a big % for overhead and profit. Much of it was hamburger. I remember seeing the order form where you could request it be cut up a certain way. They also sold pork the same way and bulk poultry.
haha I get that sly reference. But the USDA dependents in my family think that the government should get outta the subsidy business.Quote:
Originally Posted by Packy
I know Packy is just being Packy.....but where I come from, buying a 1/4 or 1/2 or a full beef (nobody stores them in lockers, you wouldn't buy one if you didn't have the freezer space for it) - it's just good frugal common-sense stockpiling. Better meat for a decent price.
I know Blackdog is just being Blackdog, but Hey--it sure WOULD a total disaster if we ran low on rib eyes and T-bones and hamburger, no doubt about it! After couple days, we'd be so skinny n' WEAK, and our cholesterol levels would drop below 300 for the first time in Years, and we'd prolly dry up and BLOW AWAY!! I mean, what're we SUPPOSED to EAT--TOFU and BEAN SPROUTS? I mean, my STOMACH couldn't even BEGIN to handle nothin' but RABBIT FOOD bein' put into it! Kansas=The Heartland. Zurra=The Heartland Iowa=The Heartland. See? What'd I tell you kids?
I eat mostly meat, veggies, and fruit. I am 51 years old, have low cholesterol, a resting pulse of 55 bpm, bp of 110/70, and can lift and carry a 250 pound rescue manikin with one arm, while wearing 80 pounds of gear. I sometimes eat 6000+ calories a day when on duty or training. I maintain myself at 10-15 pounds of excess water weight, because I can go through that much water for cooling on a bad day.
Packy, why don't you meet me at North Bend, and we can see what you can do on the challenge course..... You can probably bicycle there, it is a pretty road.
BAE, I am very OLD, and WEAK, and in almost constant pain! I could even collect Social Security, if I wanted to! The only time my pulse is 55 bpm, is in the morning right after I wake up from a sound sleep. The rest of the time---75-100 bpm. There is a 3' by 4' by 3' high concrete utility "pull box" sitting on my trailer, that was given to me by a concrete casting company FOR FREE because it was unsuitable for sale. But, I can use it. Thing is, I can't even budge the darn thing! Not even a silly millimeter! I tried to just move it a little when I got it home, causing me to have muscle spasms in my chest on the way downtown to the bike shop to buy a set of panniers. Good thing I didn't mess up my lower back again. Plus, I had to take an especially potent arthritis pill this afternoon , to alleviate the nagging ache in my right inner thigh, so I could walk around without limping. I'm a mess. Last but not least, I live, and ride, in 'Zurra, The We Mow State, which is completely Flat, except for some places that are downhill. But, I'll keep your challenge in mind. Thanks, anyway.
What is a concrete utility "pull box" and why is it on your trailer?Quote:
Originally Posted by Packy
It is a reinforced concrete box, rectangular shaped, that has no lid or bottom--those are separate, because the specifications vary on them. Utilities buy them to protect underground lines, junctions, valves, and so on. That company also makes cast concrete components for city sewer and drainage systems, like manhole access covers and culvert pipes. It is much more efficient and allows better quality control than trying to form and pour them on-site. See? But, the pieces must be loaded, transported to the site, and unloaded into position. Being concrete, they are quite heavy, even a small part like the one I've got. I'll figure out a way, though.Quote:
Originally Posted by goldensmom
I don't think I've ever seen one. I was picturing it atop a mobile home 'trailer' but now I picture it on a utility trailer which makes more sense give your description. :)Quote:
Originally Posted by Packy
I'm just using the trailer to haul it from the supply yard, to my place--it doesn't stay there for long, hopefully. After I do some work on it( mainly cutting holes in it for piping)and make a top for it, it will be set in a hole in the ground. It's basically serves the same function as a plastic or metal junction box that you use in building wiring, and run conduit to, only a concrete pull box goes underground. Hope that helps you some.Quote:
Originally Posted by goldensmom
When I was growing up my grandparents had a farm. Every fall they would butcher a cow. They would kil, skin, gut it.......and then 'break it into quarters. The quarters were then taken to the local locker where everything was cut, wrapped, and frozen. My grandparents rented 'locker' space and the beef was stored there.Quote:
Originally Posted by Packy
It was NOT seen as a sign of affluence. My grandparents did not have a chest or upright freezer......they simply did not have any way to keep it frozen.
BTW, the first meals after butchering.......tongue and liver.
Something I have done.........when I had enough goat milk.......I bought either Jersey or Holstein bull calves, used the goat milk to raise them up to 6-9 months of age.......then they went to 'freezer camp.' I ended up with ground beef that was very, very lean.Quote:
Originally Posted by Packy
I will sometimes have a butcher dry-age a beef, or parts thereof, which is a royal pain to do properly at home.
I grew up eating offal meats. Liver was okay, but tongue.....now that's a delicacy few people can appreciate. A wonderfully cooked tongue sandwich, slathered with ketchup.....good stuff!Quote:
BTW, the first meals after butchering.......tongue and liver.
(a couple of years ago we met my sister and her husband for a picnic - and she surprised me by bringing tongue sandwiches! She remembered how I loved them. And they were awesome. It had been many many years.)
I used to raise our meat and store it in our gas-powered deepfreeze. Sign of affluence? Nope. In our sourveld Highveld region of South Africa, affluence was exhibited by buying fruit. Meat cost us nothing, seeing the property had good grass and acacia trees (the pods are high-protein fodder for livestock, balancing the carb-heavy fibrous grasses). This is a semi-arid to arid region, with very thin, acid soils with a very high capping factor. I built up the fertility of a small plot of my land with the manure of my dairy cows (bull calves became beef), plus all the organic waste I could scrounge (including shredded paper and wood shavings from a nearby small furniture factory), and grew quite a lot of veggies. I'd have needed to rent a backactor, or maybe use explosives, to get a hole deep enough in the granite subsoil to plant a tree in. Another major drawback was that the borehole didn't produce enough water to support fruit trees. A bowl of peaches or grapes on somebody's table was a definite statement of affluence...
All interesting perspectives....
Thanks for "Cows Around", Bae!
Well, my DS talks about the time when he shared a house with a few guys during grad school. One day he looked out in the back yard and two of the guys had purchased a goat and were in the act of butchering it in the yard. Not sure where these guys were from exactly, but they were from a culture where this was not unusual behavior--however, it totally horrified my son and the rest of the students living in the house.
I don't know if they lockered the goat or not, but I'm sure they did this to save money.
I've always said that if I couldn't personally kill an animal, I shouldn't eat it, and I stand by that for the most part, although now I let people I trust kill the little meat I eat.
My husband went hunting back in the early 90s and brought home a mule deer. We butchered it ourselves in the shed in our yard. We couldn't afford any other way. It was our meat for the winter for our family of 5. We lived in a trailer court. Now I wonder what our neighbors thought!?!
Of course it was Wyoming. Wild West carnivore ranchers with guns on every corner ... Ha
okay---an update----a teeny-tiny-itty-bitty town a few miles away from nowhereville had the local "custom processing" facility burn down. but yeah--don't worry, the owner had an alibi. so, anyway---fast forward; the owner has constructed a nice new facility, capped with tin, as is the fashion there. Recently, one of IWAHS top bureucrats took the time ta get out and DRIVE all the way upta the new place for a photo-op. (see photo). He's on a whirlwind tour ta get out o' the office, and visit IWAH agerculture in all 99 counties. Ahh-summ & A-may-zeen. Yup.Attachment 6410