Share a Beast (Portion a Pig, or Carve a Cow)

This is the fourth and last in our series of posts about buying and eating local food.

When Shanna Ree’s friend Heather told her that every year she purchased a third of steer, she thought Heather was insane, and maybe a bit piggy. But, after a complete explanation of the practice it came to make good sense for her health as well as her pocket book. Turns out, it is a little like the CSA of the animal world.

Generally, this option is not officially organic but normally the small production allows for a steroid-, growth hormone-, and antibiotic-free product. These issues are big concerns when it comes to animal food products. Beyond the steroid, hormone and antibiotic issues, these animals are not mass-produced. Normally a local farmer has a few cows or pigs that he or she grows and sells locally, which is obviously good for the local economy. Additionally, the price is better than comparable store-bought meat because there is no middle man, the farmer is guaranteed a sale once you place an order, there is limited packaging and no transportation costs, cuz you pick it up. You know who and where it comes from and even where it is butchered. So, you can meet the farmer and butcher to ask all the questions you want. The only real downfall is the large amount you need to buy at one time. You can either buy the entire animal, or find a friend to share the cow or pig. Splitting the animal into quarters or thirds yields a reasonable amount for a family or couple. You get farm fresh meat that you can keep frozen for up to a year. So, it is not so crazy after all! These farmers usually sell their products by word of mouth. Now that you know, you can ask around and find a local farmer near you.