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Started By
Message
re: Half Cow from Sagrera Farms in Ethel LA
Posted on 1/5/22 at 7:16 pm to Motorboat
Posted on 1/5/22 at 7:16 pm to Motorboat
quote:
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.
This is why I ordered exactly what I wanted from the rancher I used in Kansas instead of buying a half cow. I got ribeye steaks, prime rib roast, dinosaur ribs, brisket plus a small amount of cubed steak, stew meat and hamburger meat. After using some of the hamburger meat for burgers I wish I got more of it.
This post was edited on 1/5/22 at 7:21 pm
1
Posted on 1/6/22 at 4:13 pm to sagrerafarms
This is a question for Shawn, but also for anyone else who has gotten a half/quarter cow from a rancher. What is generally the wait time on receiving it? From the time the order is placed to the time it's ready for shipping/pickup.
Posted on 1/7/22 at 10:09 am to LPLGTiger
I went meet Shawn out at his farm yesterday afternoon to purchase some product. He is genuinely one of the nicest people I’ve met and he is very passionate about what he does. We have a household of 4 but my kids are very young, so I knew even 1/4 of a cow would be to much. He toured me around his operation and told me what separates him from most. Then the fun part…we walked into his deep freezer and he filled up my big ice chest with a variety of cuts. Ground Meat, Steaks, Roasts, Brisket, Short Ribs and a few other items. I truly feel I got more bang for my buck then I imagined! He truly wants people to try his product and is fair and honest when it comes to amount of product for the price. If anyone is on the fence about purchasing, reach out to him via email and he will call you back promptly. I’m located in Lafayette and will not have any hesitation moving forward making that 2 hour drive each way to purchase meat in the future from Shawn. I’ll update everyone once we try the product this weekend.
Posted on 1/7/22 at 12:25 pm to DeeBz
Quality thread.
Does he sell calves or just cows?
Does he sell calves or just cows?
Posted on 1/7/22 at 1:14 pm to sagrerafarms
Are you related to the Sagrera's from Vermillion Parish. That family has been raising beef since Spanish times!
Posted on 1/8/22 at 9:29 pm to DeeBz
The tour around the rolling green hills of his farm is worth it alone. I had a blast riding around on his side by side going to see all the different stages of cows that he is raising.
Posted on 1/9/22 at 6:42 am to Burger55
Yes, I am from the same family. I am a fourth generation cattleman whose great great grandfather settled in New Orleans back in the 1840’s. My great grandfather, Dr. Raphael Sagrera started ranching in the marshes of South Louisiana in 1894. Every Sagrera has been tied to ranching at some point of their lives ever since.
Posted on 1/9/22 at 6:52 am to Rouge
Thanks for your interest in our farm. We have a complete cattle ranching operation. We actively breed, raise and sell cattle on our farm. About 30% of our operation is tied to the Premium Angus Beef Program where we select cattle early on in their lives that will grade out either a very high level of choice or prime. Only 7% of the beef produced in our country qualifies for the ultimate grade of prime! It’s extremely difficult to get to this stage, but this is what we strive for. The remaining 70% of our calve crop is either sold to other producers as seed stock for their farms or we ship them to Kansas where we feed them and ultimately market them to U.S. Premium Beef.
Posted on 1/9/22 at 7:08 am to LPLGTiger
Our wait time has been minimal, a week or so. As we move into January and February we have cattle that are ready to be processed and the wait on those will be about 30 days or so. Technically you can literally drive up here, choose your animal, we send to processor and we age it for 28-35 days. We cut the side to your specifications, vacuum seal it, freeze it and then it’s ready. Our cattle weigh about 1500 lbs. live, 950 pounds as it hangs on the rail. Thanks for your interest!
Shawn
Shawn
Posted on 1/13/22 at 3:50 am to TigerTatorTots
Not to steal business from Shawn, but I've ben getting a half cow for the last three years from Brookshire Farms in Abbeville. First time I purchased I took the family to the farm and got a great tour of everything and the kids even got the feed the cows a "snack." Bob also has everything cut , packaged and frozen and has a delivery schedule set up around most of South Louisiana. I usually meet him at the CVS next to Costco in New Orleans. They have a pretty informative website as well.
Posted on 1/13/22 at 7:07 am to USEyourCURDS
quote:
I have not found them cheap lately. Where’s your honeyhole?
Saw yesterday Albertsons has them for $3/lb this week. Going to stock up.
This post was edited on 1/13/22 at 7:07 am
Posted on 1/13/22 at 7:17 am to RetiredSaintsLsuFan
quote:
This is why I ordered exactly what I wanted from the rancher I used in Kansas instead of buying a half cow. I got ribeye steaks, prime rib roast, dinosaur ribs, brisket plus a small amount of cubed steak, stew meat and hamburger meat. After using some of the hamburger meat for burgers I wish I got more of it.
That’s completely different then what we are talking about though and is going to be a lot more expensive. No one is selling you the better cuts for the same price as you can get a 1/4 or 1/2 cow as the cheaper cuts is what you didn’t want.
Posted on 1/13/22 at 10:19 am to MadisonvilleTiger24
quote:
Has anyone purchased from this farm and have experience?
Bought ground meat and porterhouses from him. Best Ground meat you will find. Make great Hamburgers. Their steaks are pretty damn good as well. I asked Shawn how they determine the grade of the beef and he said they ultrasound every cow before butchering.
Posted on 1/13/22 at 5:40 pm to lsufan1971
I've always been very hesitant to buy a side or even a 1/4 because I just felt like I didn't know the process. This is a good thread.
Something I have done in the last couple of years is every couple of months, I visit a slaughterhouse/market in Mississippi (don't want to give the name because I don't want to derail the thread about Sagrera) and I just buy steaks, ground meat, etc from them. Their prices are a little higher than the grocery but the quality is much better.
Something I have done in the last couple of years is every couple of months, I visit a slaughterhouse/market in Mississippi (don't want to give the name because I don't want to derail the thread about Sagrera) and I just buy steaks, ground meat, etc from them. Their prices are a little higher than the grocery but the quality is much better.
Posted on 1/13/22 at 5:59 pm to LSUFanHouston
I typically have ordered all of my beef online from smaller outfits like Hassell or Porter Road (before the YouTube endorsements). Now knowing I can get close to the same thing local I think when I get some room in one of the freezers I may go pay Sagrera a visit.
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