Thinking about buying a half or full cow.

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  • two70

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    Poe Quality Meats is located in the Bargersville/Franklin area. They advertise beef, pork, and lamb but you have to reserve your full or half beef in the spring I think. Note: I have not tried them as they were a bit high in my opinion and I don't have the freezer space.
     

    KLB

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    If you a) have somewhere to raise it while waiting for a processor and b) have a processor lined up. That seems to be the biggest hurdle from what I'm reading here.
    No. The cows you would win at auction are ready to go to a processor, and at least up here, are already setup to go to one after the auction unless the winner decides otherwise.
     

    DoggyDaddy

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    No. The cows you would win at auction are ready to go to a processor, and at least up here, are already setup to go to one after the auction unless the winner decides otherwise.
    Oh! Then that would be cool. Didn't realize that they were already set up like that.
     

    KLB

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    This is for Porter County. Auction is actually on right now.

    Auction Details For Buyers Auction Method: Goats, Poultry, Dairy Milk, and Rabbits will be sold by the head. Swine, Beef, Sheep, and Dairy Beef will all be sold by the pound. Processing: For all buyers wishing to have their animal processed, we do have processors lined-up for processing like every other year. The processors we work with are Sims Meats, The Butcher Block, and Hanford Packing. *Processing is done at the expense of the buyer* Floor Market Prices: For buyers wishing to sell their Swine, Beef, Dairy Beef, Goats or Sheep back to the market buyer instead of keeping the animal, we will have market buyers for these species. Floor prices for the animals will be posted the day prior to the auction. There are no floor prices for Poultry, Rabbits and Dairy Milk. Destinations: With your purchases we will need to know where you the buyer wants your puchases to be shipped to. Your options for destination are: 1) Processor (Sims, Hanfords, or Butcher Block), 2) Sell back for market price (market price is deducted from your invoice and you only owe the donation portion) 3) Take the animal home (buyer would be responsible to be at the fairgrounds at 7am on July 31st to pick-up your purchase) 4) Donate back to the 4-Her (Must be approved by the parents of the 4-Her). Online buyers must message us their destination during the auction.
     

    indyjohn

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    No. The cows you would win at auction are ready to go to a processor, and at least up here, are already setup to go to one after the auction unless the winner decides otherwise.
    Grew up on a farm but never showed livestock. This is phenomenal!

    Can you tell me KLB, does the winning bid go only to the seller, or does it include processing? I saw the starting bids are @ $1.50/lb, so $2,000 right out of the gate.
     

    Leadeye

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    Grew up on a farm but never showed livestock. This is phenomenal!

    Can you tell me KLB, does the winning bid go only to the seller, or does it include processing? I saw the starting bids are @ $1.50/lb, so $2,000 right out of the gate.

    I'm pretty sure that the processing is extra, the auction price goes to the owner/shower. At least that's how it was in my day. At county fairs auctions tended to sell high as bidders were providing money to the kids who were exhibiting. I never did this, it's hard to name something that you could end up eating.
     

    indyjohn

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    I'm pretty sure that the processing is extra, the auction price goes to the owner/shower. At least that's how it was in my day. At county fairs auctions tended to sell high as bidders were providing money to the kids who were exhibiting. I never did this, it's hard to name something that you could end up eating.
    That's why you name them Ribeye, or Sirloin.
     

    KLB

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    Grew up on a farm but never showed livestock. This is phenomenal!

    Can you tell me KLB, does the winning bid go only to the seller, or does it include processing? I saw the starting bids are @ $1.50/lb, so $2,000 right out of the gate.
    I'm pretty sure that the processing is extra, the auction price goes to the owner/shower. At least that's how it was in my day. At county fairs auctions tended to sell high as bidders were providing money to the kids who were exhibiting. I never did this, it's hard to name something that you could end up eating.
    He is correct. The money goes to the kid. You pay the processing. It will cost you more this way than just buying one from the processor or a farmer, but you get it quicker and you are helping a kid.
     
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    I've bought from Kenny's Fine Meats in Mooresville several times over multiple years. Always very happy with their service and products. They said processing was somewhat cyclical in that the bulk of beef, pork and chicken occurs at particular times each year. They'll process your sourced animal, but I wouldn't know a yummy cow from a meh cow so I buy what they sourced which I'm told is local.
     

    hoosierdaddy1976

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    As mentioned above, county fair time is often good for buying an animal. I don't know about other counties, but ours allows only one animal for auction per kid. The auction animals go for quite a bit, but many 4-hers will show multiple animals. Those not in the auction can often be purchased for market price and arrangements can be made with a processor. I've bought a pig this way several times.
     

    E7Wrangler

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    Don't get to wild with this but you can check on the National FFA Organization website here: https://www.ffa.org/chapter-locator/ to find an FFA Chapter in your area. The Agricultural Education teacher/FFA advisor is a great resource to potentially put you in touch with a local producer as they very likely have their kids in class. In fact they might have a kid in class with animals to sell. For the 4H side of things call your County Extension Office and tell them you are looking for a local freezer beef/pork/lamb producer. Ask for the animal specialist or a youth leadership specialist who works with jr. livestock.

    Keep in mind this is a seasonal business, you are not generally going to find an animal ready to go to the processor tomorrow, often you are talking about making a deal for 6-9 months down the road or just to get on their list of buyers.

    Also remember the teacher or extension agent is just a contact not the seller so don't put them in the middle of things beyond getting a possible contact from them.

    As has been said above knowing your grower is key. Tell them what you want, grain fed, grass fed, organic, extra lean, etc. Ask questions and form a relationship. Let them educate you about meat. Any good producer will help you find the right animal. Older animals are going to be leaner but tougher, dairy animals are going to be very lean and not well marbled, market age grain fed beef breeds are going to give you great tender, marbled cuts but will cost a bit more.

    We buy 1/2 beef every year and it is FAR superior and FAR cheaper than buying from a grocery store in my experience. You will need $1,500 - $2,000 in one or two chunks to buy the animal and pay the processor but you should end up with a freezer full of beef. Good luck.
     

    JeepHammer

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    I'd recommend this, particularly if you can barter.
    Doesn't matter much what you do for a living unless you are a factory grunt livestock producers need roofs, carpets, cabinets, etc and with enough contact you can usually find someone that will barter.

    I have pasture/hay fields for lease, so part of my lease is paid in beef.
    Before that my machine/welding skills came in handy for barter.

    You get better beef, you get it cut/packaged exactly how you want it.
    Number of steaks per package, pounds of burger per package, etc will be what you normally use.

    The down side is frozen meat isn't as good as fresh, but with local raised EATING beef it's usually better out of the freezer than the store bought import crap is 'fresh'.

    None of the 30 year old milk cows or imported brush popper breeds from who knows where (carrying who knows what).

    Pork is a good freezer meat!
    Most pork at the store has already been frozen at some point, so you can't usually tell the difference.

    I've learned from experience you want a GOOD FREEZER!
    The usual 26°/28°F for ice/ice cream isn't the freezer you want.
    Lots & lots of freezer burn, the meat doesn't actually freeze solid at those temps.
    Look for something that will do at least 0°F or maybe -10°F without breaking down or making the electric meter spin off the side of the house.
    Lots & lots of insulation!
     

    Timjoebillybob

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    Pork is a good freezer meat!
    Most pork at the store has already been frozen at some point, so you can't usually tell the difference.

    I've learned from experience you want a GOOD FREEZER!
    The usual 26°/28°F for ice/ice cream isn't the freezer you want.
    Lots & lots of freezer burn, the meat doesn't actually freeze solid at those temps.
    Look for something that will do at least 0°F or maybe -10°F without breaking down or making the electric meter spin off the side of the house.
    Lots & lots of insulation!
    Not sure where you get that most pork at the store has already been frozen. I used to work at one of the larger pork producers in the country, 18-20,000+ head a day processed. The vast majority was stored and shipped fresh.

    Also not sure where you are getting your freezer temps, 26-28 F for ice cream? Only if you like soup. 5-10 F is about right for serving, your house freezer should be kept at 0 F or lower, a deep freeze at least -10 F preferable -20.
     

    Tactically Fat

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    Man - we've got a whole beef (all be it a small one) at the processor right now.

    My wife swears there's enough room in the freezer. I swear there's not. I honestly and simply do not know what we're gonna do if there's not room.
     

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