LOOKING TO PURCHASE LOCAL MEAT?

STEP 1: Find your farmer

The first step toward buying meat directly from a farmer is to identify the right farm for your needs.

Some basic questions to ask:

-What species are you looking for? Beef, pork, poultry? A combination of those?

-Do you prefer niche market product? Grass-finished beef, pastured hogs, free range chickens, etc.

-Are you looking to buy a few individual cuts or do you have the space and need for a whole/half/quarter?

-What is the time frame and frequency in which you are looking to buy? Once a week? Once a month? One large purchase during a certain time of year?

Make sure to find a farm whose values align with yours; this is the beauty of buying directly from a farmer. Don't forget to factor in convenience considerations such as location to your house and proximity to a processor you trust.

If you have a working relationship with a trusted processor, don't hesitate to reach out to them to see if they can match you with a farmer that will be best for your family!

Township Meats, LLC has compiled a map of farms that offer direct sales to consumers. We will continue to add details and farms to it on a regular basis as our network grows, so don't hesitate to check back!

Disclaimer: This map is compiled from producer input and does not imply our endorsement.

Step 2: Find your processor

Township Meats, LLC double wraps cuts with freezer paper and plastic deli sheets to ensure an airtight seal that holds up to abuse in the freezer. Ground meat is packaged in plastic bags and wrapped with a vinyl tape that allows for defrosting in the microwave. Each package is labeled with the species, cut, "Not for Sale", and the Township Meats registration number. Not pictured, each cut will also be labeled with the month and year of processing for your convenience in freezer organization.

The second step is to find a processor that will be able to meet your expectations and is able to work with your farmer.

Note: most times, the farmer will have a list of processors they prefer to work with and some may have appointments reserved for the year. This makes it easier to schedule your purchase.

Some basic questions to ask your processor:

-Do you offer customization of cuts? Most processors will allow extensive customization of cuts, but some may have associated fees.

-How do you package? Freezer paper? Vacuum bags? Shrink wrap?

-What options for pick/up are there? At the shop? At the farm? Certain times?

-Do you offer value-added products like sausages? e.g. curing/smoking or mixing sausages.

-Do you have any niche market certifications? Humane handling, organic processing, etc.

Here at Township Meats, we allow customization of cuts at no additional fees. We package with plastic deli sheets and then wrap in freezer paper because we have anecdotally found this lasts the longest in our freezers. Customers must pick up from the truck at the farm where the livestock was harvested. We do not currently offer value-added curing/smoking/slicing, but we are willing to incorporate any seasonings you provide into your fresh product.

Step 3: Reserve your meat and put in your cut sheet

Select a harvest date that works for all parties involved and make sure to let your processor know what cuts you want as soon as possible.

Points to consider:

Do you consume more meat during a certain time of year? For example, consider finding a spring harvest date for summer grill-outs
Do you tend to consume a certain type of meat more than others? For example, you are able to grind an entire quarter of beef if you use burger more than steaks/roasts.
What size packages fit your needs? Two steaks per pack? Four? Processors will accommodate any size family.
Do you have any special requests? If you have use for bones or fat, this is a great opportunity to request it back from your processor.

Don't forget to note any deadlines for putting a deposit on your meat or putting in cut sheets! These are important to keep the process going forward smoothly.

This is your chance to experiment! If you've always wanted to try flat iron steaks, for example, see if your processor can cut those and still fulfill the other parts of your cut sheet. Township Meats loves guiding our consumers through the more obscure cuts of their beef.

Step 4: Prepare for the product

We compiled the above averages based on industry accepted knowledge and our own experience. Lambs/goats tend to have percentage yields similar to hogs, as most of the cuts on small ruminants are bone in. Note how the choices you select can have immense affect on your yield!

Make sure you are ready to receive your final product and know what to expect

Basic Checklist:

Do you have enough freezer space? There are many guides available online to determine how much meat you may expect.
Do you know your costs? Oftentimes, you will owe the farmer for the animal and the processor for the slaughter and cutting.
Have you scheduled an approximate pick up date? The processor should be able to provide you with an expected "done' date.
Do you have the necessary boxes or coolers to transport product from the processor to your freezer? Not all processors will provide boxes or bags.

Step 5: Pick up and ENJOY!

Now that the hard work is done, it's time to enjoy your full freezer!