sides of beef

[Cattleman]

Grassfarmer, I just looked at your website, very good! But I was surprised that you did not advertise your grassfed beef on this site? How do you advertise?

[grassfarmer]

Cattleman, it's going to appear soon on the website. We do all the website updates ourselves and I am not disciplined enough to get it done as soon as I should. We started to sell to friends and then let them tell their friends about it. We have done some local advertising and farmers markets but we find we don't get too much response out in the country. Most sales are into the urban centres - which is as we expected.

[Cedar]

Grassfarmer: If I ever get a chance to do my "Alberta Tour", may I add your place to my itinerary? I would love to see your animals and ask you a "ton of questions"?

[grassfarmer]

You bet, Cedar I'd be pleased to meet you. If you want to ask me any more questions email me - that way we don't tie this forum up for other folks.

[farmers_son]

Grassfarmer: I noted your comment about hanging your beef for 16 days and thought you might be interested in this clip from Animalnet:

The science behind making steak more tender
February 3, 2005
ARS News Service
Agricultural Research Service, USDA
Consistently tender steaks may be more readily available at restaurants and supermarkets in the future, thanks to technology developed by Agricultural Research Service (ARS) scientists in Nebraska and used by beef processors. At the ARS Roman L. Hruska U.S. Meat Animal Research Center in Clay Center, Neb., animal physiologist Mohammad Koohmaraie is leading a group of researchers in determining how to make steaks more tender. Some of their discoveries are already being used by industry. The scientists noticed meat is tender after slaughter, then toughens before starting to become tender again. Accordingly, the scientists believe steaks shouldn't be sold before they've aged for 14 days, to make sure the meat has undergone maximum tenderization. A majority of beef processors are already following this procedure.
They also discovered the enzyme µ-calpain and the variation of the protein called calpastatin, both of which have a major impact on meat tenderness. Calpastatin determines how much calpain is active and how tender the steak will be. Since calpain requires calcium for activity, the team has developed a process for injecting calcium into meat in order to make it tender. The scientists are also studying cattle genetics. Under the leadership of chemist Tim Smith, they are comparing the sequences of genes that produce calpain in both tender and tough cattle. They have released a DNA test that accurately identifies which cattle will likely provide tender steaks, so producers can use those animals for breeding. Read more about the research in the February 2005 issue of Agricultural Research magazine, online at:
http://www.ars.usda.gov/is/AR/archive/feb05/steak0205.htm ARS is the U.S. Department of Agriculture's chief scientific research agency.

[grassfarmer]

Thanks, Farmers_son I trusted my butcher who seems to know his job. He recommended 14 days minimum and best from 15-18 days on these particular cattle. I don't know if he will have read up on the scientific side but coming from a European butchery background he probably grew up with the knowledge. We bought our beef from a 4th generation butcher in Scotland - they sold better meat than the supermarket stuff - I wonder why?