Brazilian beef

[Hopalong]

Acid wash for beef carcass is 2 per cent acetic or lactic acid rinse for warm carcass used to reduce contamination from digestive tract material some of which is inevitable.
Not something bad but adds safety for human consumption.

[the big wheel]

Thanks hopalong!

[malleefarmer]

do you guys still have a local butcher in your local towns or long gone,or can you only buy meat from supermarket chains or direct from farmers.

still alive and well in towns here say over 1000 population our local town 410 people lost our butcher about 10 years ago he retired and nobody bought it since been turned into a hair salon.

I buy half bodies of beef from local butcher and he kills our own lambs for me.

pork comes from a farming friend who sells direct of farm processed.

only meat I buy from supermarkets in chicken

[grassfarmer]

I'll let the Canadian borns speak for the history of butcher's shops here but I've never seen any other than the small custom slaughter plants that usually have a retail counter.
Scotland, and Britain in general, still have butcher shops - more so in small towns than the cities actually. Our local town there of 4000 people has 4 butcher shops. My brother lives in St Andrews with 16,000 and they don't have one butcher. It is generally a dying thing though with more young consumers buying at the supermarket - poorer beef and more expensive but I guess they value "convenience" more. None of the butchers over there would custom butcher your animals for you - don't know if they ever did offer that service.

[farmaholic]

.....and I thought this was going to be a thread about personal grooming complaints!

[sk_wheatking]

.....and I thought this was going to be a thread about personal grooming complaints!

Judging grassfarmer by his granola green posts a "Brazilian" would be the last thing going in his household.

[sofa.king]

Lol farma. Gotta love a Brazilian.

[sumdumguy]

In Regina we have several small meat markets. Halves are sawn into packaged cuts, sausage is made and smoked and it is usually like a general store. Is that what you mean by butcher shop?

[blackpowder]

Our local butcher stopped killing a while ago. Brings in halves from somewhere else. Regulations killed it.
However, if you want your own done, there is a small local that kills yours on farm. Cuts and wraps too. He just cant sell it.

[burnt]

Many of the small, custom butcher shops have closed down here in Ontario. Still have one 10 miles from home, fortunately. Might have to book in beef or pork a couple of months ahead though.

It costs about $450-$550 to get a beef killed and processed, depending on size and about $250 to get a 250 lb hog done. More than a hog is worth...

But related to imported meats, our one son and his wife are raising a heritage breed type of hog and their targeted market is selling sides of pork into Toronto through their neighbor who has a hard time raising enough for his customers.

The price? $3.00/lb in sides. His customers cut it up to their own specs.

There is a growing demographic that wants to buy that type of meat and will pay a long dollart for it because it is raised the way they want and has a far better texture, flavour and eating experience.

So much for a Brazilian package...LOL!