kilikini wrote:
> Ms P wrote:
> > "Amarantha" > wrote in message
> > . 245.131...
> >> What would you do with half a cow?
> >>
> >> K
> >
> > I'd put it in the freezer and take out packages of meat as I needed
> > them for dinner. Half a cow would last hubby and me a good year.
> >
> > Ms P
>
> The most difficult part is cutting it up! (If it isn't already.)
>
Near where I grew up we had a "meat locker", these were/are common in the US
Midwest. You can take your cow or deer or whatever and have them do the
work, and they'll store it for you too, a half cow is $2.05 per pound:
http://www.reasonsprairiepride.com/
You can get a pork there, too:
"QUALITY PORK
Raised locally
Farm fresh
Available in quarters, halves, or whole.
All quarters come in cuts of ham/ham slices,
pork chops, bacon, sausage, ground pork, and pork roasts.
$75 per quarter, average weight around 30/lbs.
Wrapped and frozen, ready for your freezer."
And they carry buffalo, elk, ostrich...anyone for ostrich bologna @
$9.95/lb...!!!???
And DEER processing info:
*(NOTE: WE RESERVE THE RIGHT TO REFUSE ANY DEER OR TRIM THAT IS NOT PROPERLY
CARED FOR. PLEASE DO NOT BRING DEER MEAT IN GARBAGE BAGS. WE WILL CALL YOU!!
AFTER THE FIRST NOTIFICATION WE WILL ALLOW YOU TWO WEEKS TO PICK UP YOUR
ORDER. IF YOU ARE NOT ABLE TO, THERE WILL BE A FEE OF $10.00 PER WEEK FOR
STORAGE.)
Click Here For Illinois Department Natural Resources Chronic Wasting Disease
(CWD)
Frequently Asked Questions
Click Here For Reasons Prairie Pride Meats Contract for Deer Meat Processing
DEER PROCESSING*
Cut, Wrapped, Frozen, Skinned, or Unskinned $69.00 (.25/lb. over 100#
carcass)
Cut, Wrapped, Frozen, or Cape Mount $94.00 (.25/lb. over 100# carcass)
Caping $25.00 No Antlers Cut
Grinding
(Slicing jerky meat - .50/lb.)
(PLAIN .50/lb.)(SUET .60/lb.)
(BEEF, PORK 2.69/lb.)
Curing And Smoking Must Be Boneless $1.49/lb
Processed Items
(Prices based on finished weight including 30% added pork)
NOTE: ALL DEER CUTS WILL BE BONELESS
Tomato Basil Parmesan Brats
Hot Dogs
Bratwurst, Available Reg or Hot
$2.59 per lb.
$4.89 Appr. 2 lb. pkgs
$1.89 Appr. 2 lb. pkgs
Green Onion Brats $1.99 Appr. 2 lb. pkgs.
Mushroom/Swiss Brat
Breakfast Sausage, Available Reg or Hot
$2.59 Appr. 2 lb. pkgs.
$1.69 Appr. 1 lb. pkgs.
Italian Sausage, Available Reg or Hot $1.89 Appr. 1 lb. pkgs.
Potato Sausage $2.19 Appr. 2 lb. pkgs
Summer Sausage $2.25 Appr. 3 lb. rolls
Cheese Summer Sausage $2.75 Appr. 3 lb. rolls
Jalapeno Summer Reg $2.35 Appr. 3 lb. rolls
Jalapeno w/ Cheese Summer $2.85 Appr. 3 lb. rolls
Ring Bologna, Available Reg or Hot $2.79 Appr. 1 lb. pkgs.
Polish Sausage
$2.69 Appr. 2 lb. pkgs.
Smoked Cheddar Brat $2.99 Appr. 2 lb. pkgs.
Cotto Salami $2.79 Appr. 2 lb. pkgs
Snack Sticks, Reg, Cajun and Teriyaki $3.99
Jerky ( Reg or Chopped and Formed) $11.99
Pastrami (sliced) $2.99
Dried Venison (sliced) $2.69
Curing and Smoking Boneless Hams, Shoulders, Loins, etc $1.59
*Down Payment of $50.00 per deer is required when dropping your deer off.
All license numbers must be given to us when we receive both deer and trim.
Plant Processing Guidlines:
All deer carcasses and boneless meat will be visually inspected by plant
personnel before accepting it. We reserve the right to refuse any deer
carcass or deer trim.
All deer cuts offered will be boneless. (Chops, steaks, roasts, etc.) During
processing the backbone will not be exposed by us in order to contain any
possible contamination.
Any carcass that has damaged backbone or head and neck damage will be
trimmed liberally to try to remove possible contamination from the brain or
spinal cord (CWD is found in the head, backbone, and lymph nodes).
No antlers will be removed by plant personnel nor will we accept any deer
that have had the skull plate removed thus exposing the brain. The whole
head must be removed with antlers intact before the carcass can enter the
plant.
Only whole deer carcasses or completely boneless deer can be accepted for
processing. No deer that has been quartered or sectioned with the bone in it
will be accepted. (This will sustain backbone integrity and spinal cord
containment).
All DNR tags must be attached to whole deer carcasses and accompany boneless
deer meat brought in for sausage. We cannot accept deer carcasses or meat
without tags.
Deer must be brought in to be processed during working hours only. No deer
will be dropped off and called in the next day.
Plant Recommendations for Safe Handling of Deer:
Wear rubber gloves when field dressing or processing your deer.
Bone out the meat. Do not use a saw to enter the backbone.
Trim liberally around head, neck, and backbone if damaged.
Minimize handling of head, brain, and spinal tissue.
Wash hands and equipment thoroughly after processing.
Rinse or soak equipment in 50/50 solution of bleach (strong) and water.
Avoid consuming brain, spinal cord, eyes, spleen, tonsils, lymph nodes..."
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