Where’s the beef?

You might remember we ordered a quarter of beef a while back.

Where is it?

I don’t know. Hopefully still at the processor.

We’re new to all this, and it’s rather confusing. We thought we would be picking it up March 1. I called to confirm, and reached general confusion — why on earth did I think it would be done? (Well, maybe because during Mr. Cheap’s half-hour conversation about cutting, we were told March 1?)

They said they’d call us this past week, so we could pick it up March 8.

No word.

I thought it might be last week, but they didn’t call. We did get a bill from the rancher for $310 for what I anticipate will be about 150 pounds of beef. We’ll pay the processor about another $100, we think, coming out to $2.73 a pound plus gas to pick it up.

So … we wait. It sure isn’t like rushing over to the grocery store to pick up some hamburger. So far, that’s OK. We’re just trusting in the local beef gods. Wish us luck. Anyone else been through this?

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4 thoughts on “Where’s the beef?

  1. importer says:

    We got a 1/4 of beef a while back, and did the same dance. We ordered it with some friends around Christmas Time, I believe.

    Then time went by. We called and told them how we wanted the beef cut. What we forgot was that they would let the beef “hang” usually for a couple to three weeks depending on the customer’s preference, then cut it.

    We paid about the same for the beef as you indicate, but we paid the butcher $100, not 10.

    By the way, we are very pleased with the taste and texture of the beef. I have trouble digesting beef at times, but have truly enjoyed this without any problems. I have heard that the difference in digestability has to do with the grass-raised as opposed to corn-fed!

  2. cheaplikeme says:

    Oh! Also, yes, they said it would age for usually about two weeks, which is how they came up with March 1.

    And after I posted this, I came home to a message that our beef is ready now! We can go later this week.

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