I don’t know the details of how they do the ground beef for the stores, but there is definitely a difference in our beef and it. Even the texture of ours is much better, and that is from whether it’s our young fed steers, or cows that I have fed out like them. It cooks up different and has a better taste.
Our electric Co-op figured by putting in the cooler and removing the 6 deep freezers we are using now we will be more energy efficient and will us save money. Not to mention they offer a rebate for updating to energy efficient appliances and lighting, so that's a bonus off the initial cost as well.
All your meat in one freezer when the compressor goes out?
Today I was in the bank where the banker I know had left to work on the meat marketing idea. In the middle of lobby was a large sign board saying if you want to buy meat they will loan $500-$2,000 for a person to buy meat from this local group. Need a freezer? They could include that in the loan. This is a credit union which isn't all that big but they have a branch in every bigger town in northeast Oregon. What an idea. It certainly helps to have connections.
I saw him last night at the fair market sale. Just talked to him very breifly. He said things were going good.
I've been looking into selling cuts of meat. I've figured out the USDA certified plant end of things. Have some dates for beef and pork in june. The part I haven't figured out is storage. Somewhere I read you needed a food handlers license or some sort of inspection for your freezer set up but I haven't been able to find that information again. Can you fill me in on some of the regulation around the storage of meat for sale?
I think it varies by location, but I had to have a food handlers permit even though I don't prepare food or have a restaurant type location. It was an easy process just went in and explained what I was doing and they filled out the certain spots and made notations so other inspectors could see. It was mainly so I could legally sell at Farmers markets and restaurants. As for the freezer they just wanted to inspect to make sure the area is clean and no other food is mixed in with what's being sold. Kinda of a weird deal since all food would be frozen, but that's what they wanted. They didn't care about freezer type. I have one big chest freezer and a commercial 3 door freezer that I keep the meat in.
Thanks for the info. I'm thinking about putting some chest freezers in an old enclosed trailer we have. Generator out on the tongue. Could pick up the meat at the butcher and go straight in the freezers. Make large deliveries easy too.
That's a good idea. We have been thinking of doing something similar. In the winter it's not an issue but summer time is a different story.
I think with that much meat on the line I would have those little wifi sensors that text me if it gets above a certain temp. They are pretty affordable compared to a chest freezer full of meat.
I wondered if the trailer would need an ac unit on it to keep the freezers at a safe temp. A metal box even in the shade gets pretty hot here in Texas. I think if the idea worked for few years I'd spray form the trailer and put a freezer unit in it. Could still have the option of a generator or standard camper plug for while it's sitting at the house.
Look into a "CoolBot". There is tons of information online.
Yes indoor reach-ins all have an ambient temperature rating, generally rated to operate effectively from 50-95 degrees. Not to mention the ventilation needed to remove the condenser air. I'd try not to use reach-ins in the trailer at least not during extreme temperatures.
Thanks for the info, nice detailed plans.
