I’m in South Carolina and I just started buying from a farm and let me tell you, my steaks are always perfectly cooked and tender with no prep. No marinade or tenderizer. It tastes like meat from groceries stores did 10 years ago. And it is 1 or 2 days old. The supermarkets have meat at least 1 month or more old. You can taste the difference in grass fed and grain fed cows
as a butcher , ive never known anyone to inject water in it , if your talking about criovac meat , thats different , the criovac is vacuum packed and naturally suxs the blood out of the meat to the outside . not that im a fan of criovac . i prefer hook meat
The farm shop probably doesn’t use industrial farming methods and so it is more ethical and yes it is probably more local and that is so important right now but I am not sure why the price would be higher if there is no middleman, travel fuel expenses or corporation or employees to pay.
I think it BECAUSE they don’t use traditional farming methods which means it takes longer. For example it’s much quicker to fatten a cow fed on grain compared with grass. I’m trying to find a farmer to come onto my podcast soon so I can learn more of what goes on in farming.
They don’t have as many cows. They don’t mass produce them like the huge commercial farms who grow them faster and produce 100 times as many cows. They are locally raised and take longer to get them to the right size. And they’re grass fed. It costs them way way more for each cow and they spend more keeping them healthy and they can charge a lot more because people like me aren’t going to eat the grocery store meat ever. I don’t even eat pork anymore. Not to mention the whole chickens in grocery stores weigh 10 to 12 pounds in 2024…. They weighed 2 pounds at the same age in the 80s. Steroids are being heavily used in commercial meat production
I’m in South Carolina and I just started buying from a farm and let me tell you, my steaks are always perfectly cooked and tender with no prep. No marinade or tenderizer. It tastes like meat from groceries stores did 10 years ago. And it is 1 or 2 days old. The supermarkets have meat at least 1 month or more old. You can taste the difference in grass fed and grain fed cows
Thank you so much for this video. Super helpful and well-presented. Your time and effort is most appreciated!
You're very welcome!
as a butcher , ive never known anyone to inject water in it , if your talking about criovac meat , thats different , the criovac is vacuum packed and naturally suxs the blood out of the meat to the outside . not that im a fan of criovac . i prefer hook meat
The farm shop probably doesn’t use industrial farming methods and so it is more ethical and yes it is probably more local and that is so important right now but I am not sure why the price would be higher if there is no middleman, travel fuel expenses or corporation or employees to pay.
I think it BECAUSE they don’t use traditional farming methods which means it takes longer. For example it’s much quicker to fatten a cow fed on grain compared with grass.
I’m trying to find a farmer to come onto my podcast soon so I can learn more of what goes on in farming.
They don’t have as many cows. They don’t mass produce them like the huge commercial farms who grow them faster and produce 100 times as many cows. They are locally raised and take longer to get them to the right size. And they’re grass fed. It costs them way way more for each cow and they spend more keeping them healthy and they can charge a lot more because people like me aren’t going to eat the grocery store meat ever. I don’t even eat pork anymore. Not to mention the whole chickens in grocery stores weigh 10 to 12 pounds in 2024…. They weighed 2 pounds at the same age in the 80s. Steroids are being heavily used in commercial meat production
Big store's pump water into the meat. Greedy companies..
Is organic in the supermarket better than the regular?
No it's a scam.