re: Half Cow from Sagrera Farms in Ethel LA

This post right here is why people across the country and world love this site. You can get any info you want here.

I assume you ship, but as a smaller organization only ship if you have a full truckload? I live in Dallas so was wondering the best way to potentially get some? I've done work for some beef farm/processing plants in the past (business models etc) and really appreciate the trade and people who do it. Says it's free for Baton Rouge but obviously not for me in Texas

I can email the farm later to get info if that's the best way to go about it

Appreciate your response! Yes please shoot me an email and we can discuss some options for you.

Thanks!

I also bought a side from Shawn this spring for the first time and loaded up the freezer. All I can say is that when I run out it will be refilled quickly.

I knew the higher sought after cuts would stand out, but what I didn't expect was how impressed I was with the ground and lower cuts. The sirloin is far superior to most ribeyes the average consumer is accustomed to.

The beef is exceptional and stands on its own merit, but the icing on the cake for me is how the beef is raised and cared for and the passion Shawn has for his farm. You know exactly what you are getting, and it's all done right here locally. That's the kind of thing I champion.

Shawn, I'd like to also thank you for coming to the site. The fact you took the time to answer questions for us means you possibly have a new customer here... once we clear out our freezer.

Thank you for your kindness and encouragement. When we started this project our goals were two fold, yes market some extreme high quality beef locally, but more so to help educate consumers about the value and benefits of no added hormone locally grown beef. As I mentioned in an earlier post, there are a dozen variables that can easily effect your dining experience. We should all learn what are those variables that way we are never surprised by the outcome.

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I know I will get downvotes, but buying a cow is not as cool as it seems. You get a bunch of shitty cuts that you will almost never use. Your entire freezer is taken up. you have to defrost/plan ahead days at a time. The amount of steaks you get are minimal. To me it was simply not worth it. also, most of the time, you are not getting a finished cow, so flavor was just not what you get from a grocery.

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Kind of depends on where you get it. I've been getting beef this way for nearly 20 years and other than taking up a lot of freezer space, none of that has been my experience.

You do have to do a little planning ahead, but it doesn't take "days" to thaw a roast or brisket. The number of steaks you get depends on how thick you cut them and guess what? The grocery store will still sell you steaks if you need more.

As for finishing, it depends on where you are getting it, and you can check that out before you buy. I get it from my BiL who watches them drop twice. They eat grass grown on the farm and are finished with corn grown on the farm. Nothing else goes in them.

The processor hangs it for up to 21 days and cuts it up to my specifications. There are no shitty cuts, only cooks who don't know what to do with them.

Everyone who has gotten beef with me swears it's better than what they were getting at the store -- and I know exactly what went into the animal.

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Do you sell cracked bones for marrow?

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interested in this as well.

It’s a delicacy for sure and quite healthy for ya.

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I will get downvotes, but buying a cow is not as cool as it seems. You get a bunch of shitty cuts that you will almost never use. Your entire freezer is taken up. you have to defrost/plan ahead days at a time. The amount of steaks you get are minimal. To me it was simply not worth it. also, most of the time, you are not getting a finished cow, so flavor was just not what you get from a grocery.

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all correct. But I did enjoy the flavor. And I like the cheaper cuts. But everything you said is correct

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I know I will get downvotes, but buying a cow is not as cool as it seems. You get a bunch of shitty cuts that you will almost never use

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I've been doing it for a few years now and you are correct, it isn't for everyone. Especially most here that aren't aware that meat comes from anything other than a supermarket.
We typically go through a side in a little over 6 months, but that was grass fed and average weight was around 275.