Freshtrax Posted March 17, 2015 Report Share Posted March 17, 2015 This thread made me hungry so I ordered a lamb and a half a pig today. Already have a cow in the freezer. I take my BBQ serious. I always put some salt on my beef and bring to room temp before cooking. Honestly...find a farmer guys. Beef 4 bucks a pound. Pork. 2.5, And lamb 5 bucks. Link to comment Share on other sites More sharing options...
FloatnFly Posted March 17, 2015 Report Share Posted March 17, 2015 (edited) This thread made me hungry so I ordered a lamb and a half a pig today. Already have a cow in the freezer. I take my BBQ serious. I always put some salt on my beef and bring to room temp before cooking. Honestly...find a farmer guys. Beef 4 bucks a pound. Pork. 2.5, And lamb 5 bucks. \ This, consider that the slaughter house buys from the farmer, and sells to butchers for a profit, then we have sell it for a profit as well, so you're paying 2 markups. however, $4.00 /lb isn't that great of a deal, we sell a side of beef for $4.19/lb, hind quarter for $4.69/lb, AAA grade, Ontario, grass fed, grain finished, free range, all the good stuff, custom cut, custom wrapped, and frozen Edited March 17, 2015 by FloatnFly Link to comment Share on other sites More sharing options...
Big Cliff Posted March 17, 2015 Report Share Posted March 17, 2015 \ This, consider that the slaughter house buys from the farmer, and sells to butchers for a profit, then we have sell it for a profit as well, so you're paying 2 markups. however, $4.00 /lb isn't that great of a deal, we sell a side of beef for $4.19/lb, hind quarter for $4.69/lb, AAA grade, Ontario, grass fed, grain finished, free range, all the good stuff, custom cut, custom wrapped, and frozen I am just going to talk to our local butcher shop today about ordering some more pork bellies and a spring lamb. He trims the pork bellies nice and square for me and cuts them into about 3 lb slabs which is the perfect size for me to handle for making my bacon. Last year the lamb cost me $4.10 a lb cut and wrapped. I'll probably order about 9 lbs of pork bellies (not sure what the current price will be) (enough for one batch of bacon) and one or two lambs (they won't be ready for a couple of months because I insist on Ontario lamb) but I'll get my order in now. Since you are OFC do you want to quote me on it? You can PM if you prefer! Link to comment Share on other sites More sharing options...
ketchenany Posted March 17, 2015 Report Share Posted March 17, 2015 I am just going to talk to our local butcher shop today about ordering some more pork bellies and a spring lamb. He trims the pork bellies nice and square for me and cuts them into about 3 lb slabs which is the perfect size for me to handle for making my bacon. Last year the lamb cost me $4.10 a lb cut and wrapped. I'll probably order about 9 lbs of pork bellies (not sure what the current price will be) (enough for one batch of bacon) and one or two lambs (they won't be ready for a couple of months because I insist on Ontario lamb) but I'll get my order in now. Since you are OFC do you want to quote me on it? You can PM if you prefer! cliff the lamb is a bargoon at that price. I paid 5.99 at Christmas last year, Ontario lamb. Will get another for Easter. Fresh Ontario lamb is available most of the year. I only buy 1/2 at a time and most of it is gone with 4 Son in laws around the BBQ having red wine /) Link to comment Share on other sites More sharing options...
leaf4 Posted March 17, 2015 Report Share Posted March 17, 2015 Any reccomended butchers in the Hamilton and surrounding area? Link to comment Share on other sites More sharing options...
Big Cliff Posted March 17, 2015 Report Share Posted March 17, 2015 cliff the lamb is a bargoon at that price. I paid 5.99 at Christmas last year, Ontario lamb. Will get another for Easter. Fresh Ontario lamb is available most of the year. I only buy 1/2 at a time and most of it is gone with 4 Son in laws around the BBQ having red wine /) I just ordered the lamb from a local farm just down the road from me, they have a local slaughter house kill, butcher and wrap it for me. $4.10 was last years price, I'll let you know what I get quoted this year. Link to comment Share on other sites More sharing options...
Freshtrax Posted March 17, 2015 Report Share Posted March 17, 2015 \ This, consider that the slaughter house buys from the farmer, and sells to butchers for a profit, then we have sell it for a profit as well, so you're paying 2 markups. however, $4.00 /lb isn't that great of a deal, we sell a side of beef for $4.19/lb, hind quarter for $4.69/lb, AAA grade, Ontario, grass fed, grain finished, free range, all the good stuff, custom cut, custom wrapped, and frozen It's from a family member I don't haggle. This year was tough just to get our hands on some stockers we had to travel from dunnville to st Jacobs , we ended up killing a cow that was only a year and a half old to put meet in the freezer. Might as well be veal. Still had the steaks cut inch and a half thick and boy are they good. Link to comment Share on other sites More sharing options...
smitty55 Posted March 17, 2015 Report Share Posted March 17, 2015 Seems interesting and worth trying at least. Tks for the idea Mike. Another option to try is using kiwi fruit to tenderize. Half of one does 4-5 lbs of beef. Just don't leave it on for too long or your meat will get mushy. Works quick. Cheers Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 17, 2015 Report Share Posted March 17, 2015 Seems interesting and worth trying at least. Tks for the idea Mike. Another option to try is using kiwi fruit to tenderize. Half of one does 4-5 lbs of beef. Just don't leave it on for too long or your meat will get mushy. Works quick. Cheers Yep, actinidin is the enzyme in kiwis. It works almost too well Link to comment Share on other sites More sharing options...
Salmonidstalker Posted March 17, 2015 Report Share Posted March 17, 2015 all this work to make a crappy piece of meat taste good. Why not save up and treat yourself to wet aged rib eye and be done with it. i don't eat a lot of meat but when I do, I buy the best quality. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 17, 2015 Report Share Posted March 17, 2015 all this work to make a crappy piece of meat taste good. Why not save up and treat yourself to wet aged rib eye and be done with it. i don't eat a lot of meat but when I do, I buy the best quality. I have six kids and a brother in law living here. Thats why, at least for me. When i can its new york strip, thats what i prefer. Its just saving money thats all. Link to comment Share on other sites More sharing options...
Salmonidstalker Posted March 17, 2015 Report Share Posted March 17, 2015 I have six kids and a brother in law living here. Thats why, at least for me. When i can its new york strip, thats what i prefer. Its just saving money thats all. just my opinion, not trying to hate. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 17, 2015 Report Share Posted March 17, 2015 (edited) just my opinion, not trying to hate. No worries man. I didnt take it that way? If I was single I would not worry about it one bit. But with a big family a steak dinner every week or two can be a hundred bucks or so. So we buy cheaper cuts when we need to, which isnt often since we almost always have moose, deer and we have shares in a farm that gives us a quarter beef as well Edited March 17, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
cram Posted March 17, 2015 Report Share Posted March 17, 2015 all this work to make a crappy piece of meat taste good. Why not save up and treat yourself to wet aged rib eye and be done with it. i don't eat a lot of meat but when I do, I buy the best quality. Or you could do both..... Link to comment Share on other sites More sharing options...
DRIFTER_016 Posted March 17, 2015 Report Share Posted March 17, 2015 all this work to make a crappy piece of meat taste good. Why not save up and treat yourself to wet aged rib eye and be done with it. i don't eat a lot of meat but when I do, I buy the best quality. Because I eat meat for every meal. Already costs me $135 a week in groceries just for myself. If I ate $15 steaks for every meal I would never be able to afford to build my lakeside retreat!!!! :tease: Link to comment Share on other sites More sharing options...
FloatnFly Posted March 17, 2015 Report Share Posted March 17, 2015 I am just going to talk to our local butcher shop today about ordering some more pork bellies and a spring lamb. He trims the pork bellies nice and square for me and cuts them into about 3 lb slabs which is the perfect size for me to handle for making my bacon. Last year the lamb cost me $4.10 a lb cut and wrapped. I'll probably order about 9 lbs of pork bellies (not sure what the current price will be) (enough for one batch of bacon) and one or two lambs (they won't be ready for a couple of months because I insist on Ontario lamb) but I'll get my order in now. Since you are OFC do you want to quote me on it? You can PM if you prefer! TBH, we won't be able to come close to that price for lamb. it would around $6-$7/lb from us. However, since you're in Lindsay, give Little Britain Meat packers a call, who we buy our lamb from, they might be able to get you a better price buying direct from them. Its fresh Ontario lamb, and they have it all the time, we get an order every week from them. its some of the best lamb i've seen. Pork bellies, I'm not 100% sure of off the top of my head, just because we don't sell a whole lot of it, Im thinking its around 12.10/kg, I will find out 100% tomorrow for you though Link to comment Share on other sites More sharing options...
FloatnFly Posted March 17, 2015 Report Share Posted March 17, 2015 It's from a family member I don't haggle. This year was tough just to get our hands on some stockers we had to travel from dunnville to st Jacobs , we ended up killing a cow that was only a year and a half old to put meet in the freezer. Might as well be veal. Still had the steaks cut inch and a half thick and boy are they good. Yea, would have been on the small side, but depending on how it was fed, would still taste just as good as a full grown steer! inch and half is little thick for my preference, I like inch to inch and quarter, however, the thicker steaks do cook up a little easier Link to comment Share on other sites More sharing options...
Big Cliff Posted March 17, 2015 Report Share Posted March 17, 2015 Tried the salt cure on a steak tonight but rinced it really well after. I don't know how tough it might have been before but this was amazingly tender and not too salty like the first atempt. Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 17, 2015 Report Share Posted March 17, 2015 Tried the salt cure on a steak tonight but rinced it really well after. I don't know how tough it might have been before but this was amazingly tender and not too salty like the first atempt. ? Link to comment Share on other sites More sharing options...
glen Posted March 17, 2015 Report Share Posted March 17, 2015 Just paid $15 a kg for ground beef. I am looking for another supplier. Link to comment Share on other sites More sharing options...
leaf4 Posted March 18, 2015 Report Share Posted March 18, 2015 (edited) An idea for the guys out Barrie way (though they service a large area) is nutra farms. The guy I work with just got his order in about 3 weeks ago and won't shut up about the quality lol and I have to agree it does taste good from the samples I've had All certified organic and they do a yearly meat order of your choosing with everything flash frozen and delivered to your door (with a freezer optional) I would like to do it myself but the cheapest deal they have is the 2 person which costs $66/week (freezer included in that price) and in my current situation something that isn't for another couple years when I have a place of my own rather than living with 5 other dudes and 4 of them being renters http://nutrafarms.ca/ Edited March 18, 2015 by Lucas F Link to comment Share on other sites More sharing options...
FloatnFly Posted March 18, 2015 Report Share Posted March 18, 2015 Just paid $15 a kg for ground beef. I am looking for another supplier. we're at $12.10/kg for ground beef if you're in the Oshawa area. most places are around the same price these days Link to comment Share on other sites More sharing options...
bigugli Posted March 18, 2015 Report Share Posted March 18, 2015 we're at $12.10/kg for ground beef if you're in the Oshawa area. most places are around the same price these days My most recent monthly pick-up of lean ground was $5/kg for 5 kg bags Link to comment Share on other sites More sharing options...
spinnerdoc Posted March 18, 2015 Report Share Posted March 18, 2015 Oh man all this talk about steak is making me hungry. I BBQ all year long. This is a method I have not tried. Will have to give it a go When I buy cheap steaks I dab them with olive oil and season them with salt and pepper and into the fridge over night. Once in a while, on special occasions, I get the dry aged black Angus beef from our local butcher.... best steaks I've ever had. Link to comment Share on other sites More sharing options...
BillM Posted March 18, 2015 Report Share Posted March 18, 2015 You steak lovers really owe it to yourselves to get a hold of a back strap off a 2-3 year old deer. It will put any steak you've had to shame. I aged mine for about 3 weeks, hands down the best meat I've had. I cannot wait until November to stock the freezer again! Link to comment Share on other sites More sharing options...
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