Here's the Beef

When I eat beef I want it organic, pesticide-free and hormone-free, so at a farmer's market on a September morn I approached a farmer seated at a table, just a table in the sun, taking orders for organic beef from her farm 10 miles up the road. I asked about buying a quarter of beef. Couldn't afford it; also it was too much meat for me. The farmer suggested I split a quarter with three friends.

So I put the word out, and three people signed up with me in October, each paying a reservation fee of $25, and were told we could pick up our quarter from the processor in early December. The beef was ready on Nov. 21, we cleared our freezers, and today the four of us drove 25 miles to the processor, each paying $33 directly to the processor. Then we divided between us about 110 lbs of flash-frozen beef. To complete the transaction we will now pay $94 each to the farmer. That's $152 for about 27 lbs. of  local, organic 3/4" cut steaks (t-bone, sirloin, rib eye), roasts, and ground beef. The quarter included 50 lbs of ground beef but only four one-pound packages of stew beef. That cut was not popular so I asked for three of the four pounds of it for my famous slow-cooker beef burritos. Splitting a quarter of beef with three friends was a good idea. Some of my share is shown in the photo.