Meat at Your Door

Published on Friday, March 14, 2008, by Lessley Anderson / Edit Post

Love it, cook it well, eat it responsibly.

Get to Know Bison
Your questions answered.

Meat at Your Door
Bypass the supermarket and buy it direct.

How to Buy, Freeze,
and Prepare Meat
Smart tips from a butcher.

Your Meat Is Green
Ten ways to be a responsible carnivore.

Innard Workings
Chris Cosentino wants you to eat the nasty bits.

Beyond the Porterhouse
Ten underappreciated cuts of meat.

You’re done with factory-farmed meats, and would rather know for sure that the person who’s raising the chickens and cows you’re eating is doing so in a humane and sustainable manner. The best way to do this is to buy the meat directly from the farmer, not from the grocery store.

Luckily, you don’t have to live in the country to buy direct. New models of meat-buying are emerging that hook city folk up with ranchers and farmers. In one, farms offer subscriptions to meat CSAs (Community Supported Agriculture) that give customers a steady grab bag of products. In another, a group of friends pool their resources and buy entire animals or parts of animals, and have plenty of meat in the freezer all year round. And in a third, people are forming neighborhood buying clubs, in which members order whatever cuts they want from a farm, and the farm delivers.

Here’s CHOW’s guide to the new models of meat-buying.

Lessley Anderson is senior editor at CHOW.

ALLFeature
POST A COMMENT |11 Comments

COMMENT

  • I literally just found out that Polyface Farm (made famous in Michael Pollan's book "The Omnivore's Dilemma") has a buying club in my area. I can get Polyface chickens, sausage and eggs from my local market but it's hit or miss when they're in stock and they're expensive because, well, the market's got to make its money too. Over the past few months I've made a pretty concerted effort to buy...+READ

    I literally just found out that Polyface Farm (made famous in Michael Pollan's book "The Omnivore's Dilemma") has a buying club in my area. I can get Polyface chickens, sausage and eggs from my local market but it's hit or miss when they're in stock and they're expensive because, well, the market's got to make its money too. Over the past few months I've made a pretty concerted effort to buy local and free range and this is going to help tremendously. I'm such a food nerd. ;)-COLLAPSE

  • I appreciate this thread as I am a meat producer and it does make a world of difference when folks get their meat directly from me because I feel like they are getting a fair bargain and are assured fresh quality meats and we are able to provide that meat because you buy directly from us which serves to sustain our farm without a middle man taking his unfair share.
    Thanks to all our customers! :)
    ...+READ

    I appreciate this thread as I am a meat producer and it does make a world of difference when folks get their meat directly from me because I feel like they are getting a fair bargain and are assured fresh quality meats and we are able to provide that meat because you buy directly from us which serves to sustain our farm without a middle man taking his unfair share.
    Thanks to all our customers! :)
    .... Buy local whenever and wherever you can folks!
    Cheers!-COLLAPSE

  • can anyone tell me where in ireland i can buy half a cow and approx how much it would cost. thanks for any help

  • We bought half a beef from a place that raises them and have their own butcher on site. The meat has been incredible. I have friends that raise meat chickens so we get our chickens from them. We raise our own hens for eggs. A friend raised an extra pig for us last year and that meat has been incredible also.
    I would NEVER go back to store bought meat. I can't stand the thought of the factory...+READ

    We bought half a beef from a place that raises them and have their own butcher on site. The meat has been incredible. I have friends that raise meat chickens so we get our chickens from them. We raise our own hens for eggs. A friend raised an extra pig for us last year and that meat has been incredible also.
    I would NEVER go back to store bought meat. I can't stand the thought of the factory farms.-COLLAPSE

  • I started doing this a few years ago and it sounded really out-there to me. Now I know more and more people who either do buy farmer-direct, or who would like to. I buy poultry, pork and lamb from the farmer's market, and shares of pork and beef through co-ops with other families - couldn't be happier with it. I have had breeds of beef that I didn't like as much, and there was a learning curve...+READ

    I started doing this a few years ago and it sounded really out-there to me. Now I know more and more people who either do buy farmer-direct, or who would like to. I buy poultry, pork and lamb from the farmer's market, and shares of pork and beef through co-ops with other families - couldn't be happier with it. I have had breeds of beef that I didn't like as much, and there was a learning curve with cooking grass-finished beef, but it's been so worth it.-COLLAPSE

  • We're really fortunate in my part of Ireland that we have a local butcher who does his own beef slaughtering (and practically knows every cow by name). Nonetheless the pork slaughter is handled somewhere else, and getting leaf lard is very difficult. Annoying, since the Irish diet is changing enough that supermarkets rarely carry lard any more, just "cooking fat". (It's not that the diet's...+READ

    We're really fortunate in my part of Ireland that we have a local butcher who does his own beef slaughtering (and practically knows every cow by name). Nonetheless the pork slaughter is handled somewhere else, and getting leaf lard is very difficult. Annoying, since the Irish diet is changing enough that supermarkets rarely carry lard any more, just "cooking fat". (It's not that the diet's getting any healthier -- rather the opposite: people are depending on pre-cooked meals and fast food more than ever before, and no one wants lard now simply because most people aren't willing to do the kind of cooking that calls for it -- i.e., from scratch. A sad trend.)

    However, the huge influx of eastern European people to Ireland in recent years means that the little local Polish, Russian, Lithuanian and Czech groceries routinely carry jars of "smalec", which is lard in jars, either plain or flavored with fried onion. (And now I understand the tradition underlying "schmalz".) Yum!-COLLAPSE

  • Wineunleashed - Where do you get your beef from? We have a great lamb source already.

  • The reason to skip the local butcher is that they usually carry factory farmed meat - this is what many of us who buy direct from the farm are trying to avoid. I would rather pay the farmer directly as they make a better profit that way, and it's cheaper for me than buying from the very few places that carry pastured and/or more traditionally raised meats.

  • I buy half a cow at a time and just love it. I know ( I met the cow beforehand) that what I am serving my family is top notch. Also grass fed beef is FAR superior to that of corn fed. I also buy two lambs each year. You just have to get in the pattern of it. I usually take the meat out the freezer the night before and usually it is thawed by the next morning. If you do a lot of entertaining this...+READ

    I buy half a cow at a time and just love it. I know ( I met the cow beforehand) that what I am serving my family is top notch. Also grass fed beef is FAR superior to that of corn fed. I also buy two lambs each year. You just have to get in the pattern of it. I usually take the meat out the freezer the night before and usually it is thawed by the next morning. If you do a lot of entertaining this is a very economical way to feed a crowd.

    I do buy additional meats from a local butcher. So I do support both.

    I am still looking for a pig resource. If anyone has any in the San Francisco- bay area, let me know.-COLLAPSE

  • Or how about going to your local butcher and supporting them?

    My local butcher hand cuts prime beef for me, as well as supplys me with any cut of pork, or lamb I want. I can also get rabbit, duck, and fresh turkeys.

  • There are a goodly number of online operations in the UK which sell butchered meat in family quantities. I buy, online, organic meat direct from a farm in my own region of northwest England. Probably order a couple of times a year.