Beef cut outs

[grassfarmer]

I am seeking further information in my quest to direct market beef from the farm. I have seen several quite different vertions of what you would expect to get in the way of different cuts from an animal. What are your experiences of cutting up 1200lb heifer? How much weight of roasts, tenderloin, steaks, ground beef, stew meat etc would you expect to get?
Also if you sell a half or quarter beef to someone how do they transport it from the slaughterplant - are some people happy to come collect it with an ice-cooler? Does anyone rent out small refrigerated vans by the day to deliver the meat? Any advice appreciated.

[ValueChainFX]

Grassfarmer, I will look for through my yeild tests for one that matches your animal. You can also look at the following site for a place to start.

http://www.albertabeef.org/ckanalysis/default.htm

[nakodo]

The rules are different - if you are transporting it to them (sale takes place at their house and you are liable for food safety up to that point)
- or they are picking it up at your cooler (shipping problems, regulations etc. are now their problem not yours).

[cakadu]

Grassfarmer I found this in the last edition of the Alberta Sheep magazine put out by the Alberta Sheep and Wool Commission. It will be relevant for you as well.

The article was a Q & A on Distributing Meat. As nakodo has stated there you distributing it is different from the customer going to the plant to pick it up.

Q: I would like to sell lamb at my on-farm store. Are there any regulations that I should be aware of?

A: If you are considering selling lamb it is necessary to contact your local Helath Authority to apply for permits to become a "food establishment." People who sell meat product from their own freezer, on-farm store or at the local Farmers Market require permits and must follow guidelines set by the local Health Authority. All Food Establishments are subject to the Public Health Act and it is advised that persons involved in the food industry are familiar with this Act.

The cost of permits may vary from region to region. Permits are required for public safety purposes as well as for industry protection. These permits include restrictions on the manner or type of food that may be distributed, manufactured, processed sold, stored or supplied. The permit in a store setting must be displayed in a conspicuouse place that is visible to all patrons.

All meat sold must be properly inspected and transported. Permits may be required for transporting meat in certain regions of the province (contact local Health Authorities) When transporting meat from a processing plant it must be transported in the vehicle that maintains at a temperature below 4C while it is in the vehicle. (I would add this note to it as well - this applies as well if you intend to sell at a farmers market. The coolers must be kept below 4C and at certain makrets they have people that come around and inspect your coolers/freezers and if the thermometer in there goes about 4C, you do not sell anything more that day.)

A home-based food establishment must be separate from your domestic kitchen. You must have a way to keep your domestic food activities completly separate from your business. Restrictions and regulations on operating a home-based food business vary with the municipality. Before you can begin operating you'll be required to get a food establishment permit from the Health Authority in your area.

Q: As part of my customer service, I pick up the processed lamb (in your case it would be beef) from the abattoir and deliver it to my customer. Is there anything that I should be aware of?

A: Often producers invoice their customers for the total amount (the animal plus the cost of the slaughtering and processing) as well as delivering the meat to their home. This act is often seen as part of their customer service program and a way to maintain repeat customers. Transporting meat in certain municipalities can cities require permits.

When considering selling meat product it is necessary for producers to be aware of the conditions that could lead to fines or liability lawsuits.

Please contact your local health authority or the Alberta Ag-Info Centre
1-866-882-7677 for more detailed information.

(The information and definitions are from AAFRD as well as the Meat Inspection Regulation - Meat Inspection Act.

Contact your regional health authority for further information:

www.health.gov.ab.ca

For information regarding meat inspection contact AAFRD Regulatory Services - Archie Clark - (403) 948 - 8505 in Airdrie.

If you go through the government RITE Line 310-0000, the call won't cost you anything.

_______________

I hope this helps.

[cakadu]

Sorry grassfarmer, that part about the farmers market should have read that if the thermometer goes above 4 C, then you don't sell any more meat that day.

[grassfarmer]

Thank you folks, I'll need to put some further thought into this delivery deal in the next few days.

[nerves]

Hi grassfarmer took a while to find time to answer it has been crazy. You can rent reefer vans I believe Glover International has them for rent but are hard to get this time of year because the greenhouse people use them this time of year. If you look in the heavy truck trader you will find some, the last time I looked we found 8 in the 10 to 12 thousand dollar range. As far as cut outs go the time of year will have alot to do with what you want to sell. You will sell alot of steaks, patties, jerky, sausage and minute steaks etc. Which will eat up alot of your roasts. You need to talk to your processor about a trim bucket and see if you can get him to store trim for use in sausage or patties later on. The age of the animal will determine the cuts, over 30 months no t-bones. The fatter the animal the more trim you will have. There 2 differnt types of Jerky one is extruded which is that rectangular stuff you buy in most stores. The other uses your best cuts because it needs to use long muscel to make a strip of jerky remember you lose weight due to dehydration also. It looks to me like your other questions have been answered. Good luck