#meatcamp Transcript, 11 February 2010

Tonight’s #meatcamp addressed considerations for purchasing meat “direct” (though, of course, there was the oft forgotten butcher somewhere in there…).  That point was addressed, too.  This was a fantastic session with many different buyers and sellers offering their insights!  This one was lively …


KyFarmersMatter @WineFoot Steroids would not affect the amt of meat you get back in return. Thats just a production practice not a processing prac #meatcamp -9:38 PM Feb 11th, 2010


WineFoot @HowToGrill I disagree in part… I keep the bone in pot roasts as well.. #meatcamp -9:38 PM Feb 11th, 2010


VivianBoroff RT @carrieoliver: If you raise beef, pork, lamb, or chicken, I want to hear from you! Love to include in artisan meat tastings, on my Website, etc. #meatcamp -9:38 PM Feb 11th, 2010


iTweetMeat @KyFarmersMatter Hey, “hormone-free” would be even smaller! #meatcamp -9:38 PM Feb 11th, 2010


KyFarmersMatter @WineFoot Side of beef should yield appprox 225 lbs of finished meat, yes on average #meatcamp -9:37 PM Feb 11th, 2010


AdrianaV RT @carrieoliver: If you raise beef, pork, lamb, or chicken, I want to hear from you! Love to include in artisan meat tastings, on my Website, etc. #meatcamp -9:37 PM Feb 11th, 2010


WineFoot @KyFarmersMatter And.. assuming the cow isn’t plumped up on steroids..:P #meatcamp -9:37 PM Feb 11th, 2010


iTweetMeat Transcript is up!https://meatisneat.wordpress.com/2010/02/11/meatcamp-transcript-11-february-2010/ #meatcamp -9:37 PM Feb 11th, 2010


HowToGrill RT @alohazen @JulieMett #meatcamp bone-in only if grilling steak, roasting ribs, or recipe calle… http://bit.ly/cBAQIF #grill#HowToGrill -9:37 PM Feb 11th, 2010


farmconnect RT @CarrieOliver: If you raise beef, pork, lamb, or chicken, I want to hear from you! Love to include in artisan meat tastings…. #meatcamp -9:37 PM Feb 11th, 2010


WineFoot @KyFarmersMatter No.. .I mean after it ages, and you de-bone etc… #meatcamp -9:36 PM Feb 11th, 2010


SeasLife RT @JulieMett sharing, we’re at mettenburgfarm.net. nite all! off to last-minute valentine errands, hope Target’s still open!#meatcamp -9:36 PM Feb 11th, 2010


hyperlocavore RT @CarrieOliver: If you raise beef, pork, lamb, or chicken, I want to hear from you! Love to include in artisan meat tastings…. #meatcamp -9:36 PM Feb 11th, 2010


Longknife12 RT @FarmerHaley: A little bit about our freezer beefhttp://www.haley-farms.com/beef.html #meatcamp -9:36 PM Feb 11th, 2010


KyFarmersMatter @WineFoot ? Must be some really small beef#meatcamp -9:36 PM Feb 11th, 2010


farmconnect RT @SeasLife: RT @FarmerHaley A little bit about our freezer beef http://bit.ly/cxWMn6 #meatcamp -9:35 PM Feb 11th, 2010


WineFoot @KyFarmersMatter The average “Half beef” is around 200lbs net meat… #meatcamp -9:35 PM Feb 11th, 2010


farmconnect @iTweetMeat @CarrieOliver, everyone else, Thanks for another great #meatcamp -9:35 PM Feb 11th, 2010


SeasLife RT @FarmerHaley A little bit about our freezer beefhttp://bit.ly/cxWMn6 #meatcamp -9:35 PM Feb 11th, 2010


KyFarmersMatter Typical cut loss will be around 25% but will vary depending on type of beef & boneless/bone-in, trim style etc..#meatcamp -9:34 PM Feb 11th, 2010

nel1jack New Years day, 1 had corned beef brisket, 1 had greens, 1 had black eyed peas, 1 had cabbage #meatcamp -9:34 PM Feb 11th, 2010


farmeditor night all. Got to go clean the crockpot! Great sharing!#meatcamp -9:33 PM Feb 11th, 2010


KyFarmersMatter So what will u get if u purchase beef from the farm? 1000 lb bf will avg dress 62% #meatcamp -9:33 PM Feb 11th, 2010


iTweetMeat TY! RT @tgnh: Thanks everyone! Great chat. Im ready to fill my freezer now. 🙂 Great job guests and @itweetmeat and @carrieoliver#meatcamp -9:33 PM Feb 11th, 2010


ChaffinOrchards Night everyone! I have been summoned for playdough now…. #meatcamp -9:33 PM Feb 11th, 2010


carrieoliver If you raise beef, pork, lamb, or chicken, I want to hear from you! Love to include in artisan meat tastings, on my Website, etc.#meatcamp -9:33 PM Feb 11th, 2010


Longknife12 @iTweetMeat Enjoyed lurking #meatcamp and learned a bit. Last 1/2 I bought was gamey and couldn’t eat it. Young grass/milk fed calf. -9:33 PM Feb 11th, 2010


PennyFull If anyone in S TX area or if you’ve got recipes (bones + whatever)/education info you’d like to share, PM me por favor. =)#meatcamp -9:33 PM Feb 11th, 2010


farmconnect You can get your own blog, discussion group and forum at http://www.farmconnect.net #meatcamp -9:33 PM Feb 11th, 2010


ChaffinOrchards LOL sounds familar! RT @nel1jack: we have 5 crockpots, and i have had all 5 going at once before. #meatcamp -9:33 PM Feb 11th, 2010


tgnh Thanks everyone! Great chat. I’m ready to fill my freezer now. 🙂 Great job guests and @itweetmeat and @carrieoliver #meatcamp -9:33 PM Feb 11th, 2010


farmeditor 3 on avg here! RT @farmconnect: RT @nel1jack: we have 5 crockpots, and i have had all 5 going at once before. #meatcamp#meatcamp -9:33 PM Feb 11th, 2010


AdrianaV Tom Vilsack? RT @FarmerHaley: Also, try to tune into#foodchat Next Tuesday from 8-10, I hear there are some special guest! #meatcamp -9:32 PM Feb 11th, 2010


BarbarosaRnchrs ciao for now. thanks for the fun. time to let my eyes stop spinning like a slot machine #meatcamp -9:32 PM Feb 11th, 2010


carrieoliver @FarmerHaley Thanks very much for stopping by, Mike. Nice to learn more about your Simmi beef & why buying meat directly gr8 thing #meatcamp -9:32 PM Feb 11th, 2010


KyFarmersMatter @farmconnect lol, it’s not hard 2cut a rst n2 slices ~U just need a sharp knife 🙂 Now cutting a side of beef? Diff story 🙂#meatcamp -9:32 PM Feb 11th, 2010


FarmerHaley 8-10 EST RT @FarmerHaley: Also, try to tune into#foodchat Next Tuesday from 8-10, I hear there are some special guest! #meatcamp -9:32 PM Feb 11th, 2010


ChaffinOrchards Thanks everyone at #meatcamp it was really fun tonight! -9:31 PM Feb 11th, 2010


FarmerHaley Also, try to tune into #foodchat Next Tuesday from 8-10, I hear there are some special guest! #meatcamp -9:31 PM Feb 11th, 2010


farmconnect RT @nel1jack: we have 5 crockpots, and i have had all 5 going at once before. (we usually are rotating two of them ourselves)#meatcamp -9:31 PM Feb 11th, 2010


WineFoot If anyone in the Seattle area needs help finding good meats, ping me.. #meatcamp -9:31 PM Feb 11th, 2010


agropinion See ya next time. Thanks for the good conversation#meatcamp -9:31 PM Feb 11th, 2010


iTweetMeat Thanks all! This was a fantastic #meatcamp -9:31 PM Feb 11th, 2010


PennyFull Wow @nel1jack: we have 5 crockpots, and i have had all 5 going at once before. #meatcamp -9:31 PM Feb 11th, 2010


PAfarmgirl i’ve enjoyed my first #meatcamp, thanks everyone for all the important info!! hopefully i’ll make it back next week!! #meatcamp-9:31 PM Feb 11th, 2010


farmconnect @KYFarmersMatter “..get your knife out..” you make it sound so easy. #meatcamp -9:31 PM Feb 11th, 2010


FarmerHaley Really enjoyed the convo tonight! hope to make it around 4 next week! #meatcamp -9:30 PM Feb 11th, 2010


JulieMett sharing, we’re at mettenburgfarm.net. nite all! off to last-minute valentine errands, hope Target’s still open! #meatcamp -9:30 PM Feb 11th, 2010


WineFoot @FarmerHaley thank you! #meatcamp -9:30 PM Feb 11th, 2010


nel1jack we have 5 crockpots, and i have had all 5 going at once before. #meatcamp -9:30 PM Feb 11th, 2010


PennyFull Lurk and learn turned into participate and learn. You guys are great. TY you all. =) #meatcamp -9:30 PM Feb 11th, 2010


WineFoot @PennyFull Well this was for a pig… is that what you want or a cow? #meatcamp -9:30 PM Feb 11th, 2010


JohnRumery Good night from the great State of Grilladelic!http://bit.ly/ArrvG #meatcamp -9:30 PM Feb 11th, 2010


JulieMett thx to all who offered up answers to my questions. As grass-fed producer, has been an educational evening! #meatcamp -9:30 PM Feb 11th, 2010


FarmerHaley A little bit about our freezer beef http://www.haley-farms.com/beef.html #meatcamp -9:29 PM Feb 11th, 2010


ricbradbury That was fun thanks for all the great information and sharing-looking forward to next time #meatcamp -9:29 PM Feb 11th, 2010


WineFoot @CrippleCreekBBQ Cya bro.. #meatcamp -9:29 PM Feb 11th, 2010


PennyFull Send me link pls? @WineFoot@PennyFull Its a great experience – we found a video online that guided us thru the process..#meatcamp -9:29 PM Feb 11th, 2010


AdrianaV My first time using tweetchat. Thanks everyone, it’s been fun!#meatcamp -9:29 PM Feb 11th, 2010


DebbieLB RT @KyFarmersMatter: if u don’t eat alot of roast, just ask ur butcher 2 bone som out & put n burger or stew meat or slice#meatcamp -9:29 PM Feb 11th, 2010


KyFarmersMatter I missed most of the chat. Sry. I’ll try to cover som of the things I wanted 2cover after we slow down 🙂 #meatcamp -9:29 PM Feb 11th, 2010


WineFoot If you’re on Facebook – friend me up @ http://www.facebook.com/duanepem #meatcamp -9:28 PM Feb 11th, 2010


fourgreenis @PennyFull Yes, I use crockpot to make stock if I only have small bit. Can also use roaster for bigger batches. #meatcamp -9:28 PM Feb 11th, 2010


farmconnect RT @WineFoot@farmconnect Husbands who cant cook need to go thru a week of my “cooking bootcamp”.. just sayin.. 🙂#meatcamp -9:28 PM Feb 11th, 2010


CrippleCreekBBQ Well MeatLand! I have to go to the store to buy some honey. Gotta do another test run of Honey BearBBQ Sauce! Talk to you soon! #meatcamp -9:28 PM Feb 11th, 2010


KyFarmersMatter @JulieMett absolutely, just thaw & get ur knife out…or ask ur butcher 2do it when processing #meatcamp -9:28 PM Feb 11th, 2010


PennyFull @KyFarmersMatter <- must learn from you #meatcamp -9:28 PM Feb 11th, 2010


WineFoot @PennyFull It’s a great experience – we found a video online that guided us thru the process.. #meatcamp -9:28 PM Feb 11th, 2010


iTweetMeat More roast recipes! RT @DebbieLB: Cool!! RT@iTweetMeat@DebbieLB I sense an underground #iheartbeefcampaign emerging #meatcamp -9:28 PM Feb 11th, 2010


farmeditor I do need to pump up the spices.. but my ole meat and potato referee may revolt!!! RT @DebbieLB: MMmmmm! #meatcamp#meatcamp -9:27 PM Feb 11th, 2010


tgnh @KyFarmersMatters @Chaffinorchards @AdrianaV That’s the quickest 1.5 hrs in Meatcamp history! thank u guest speakers!#meatcamp -9:27 PM Feb 11th, 2010


JulieMett oooh, @kyfarmersmatter, you can put roast to fajita strips? great idea!!! #meatcamp -9:27 PM Feb 11th, 2010


WineFoot @farmconnect Husbands who can’t cook need to go thru a week of my “cooking bootcamp”.. just sayin.. 🙂 #meatcamp -9:27 PM Feb 11th, 2010


naprmm @carrieoliver @KyFarmersMatters @Chaffinorchards@AdrianaV Thanks one and all! #meatcamp -9:27 PM Feb 11th, 2010


KyFarmersMatter RT @nel1jack@KyFarmersMatter Slice em, brown em, add onions and tomato juice ;; Swiss steak #meatcamp -9:27 PM Feb 11th, 2010


DebbieLB Cool!! RT @iTweetMeat@DebbieLB I sense an underground#iheartbeef campaign emerging #meatcamp -9:27 PM Feb 11th, 2010


PennyFull Mom wants me to do this @WineFoot: Anyone here ever cut/wrap their own animal? #meatcamp -9:27 PM Feb 11th, 2010


CrippleCreekBBQ The reader in here has slowed WAY down! I’m not getting dizzy any more from trying to read it all! LOL #meatcamp -9:26 PM Feb 11th, 2010


nel1jack @KyFarmersMatter Slice em, brown em, add onions and tomato juice ;; Swiss steak #meatcamp -9:26 PM Feb 11th, 2010


KyFarmersMatter Also, if u just don’t eat alot of roast, just ask ur butcher 2 bone som out & put n burger or stew meat or slice som 3stk~fajita #meatcamp -9:26 PM Feb 11th, 2010


fourgreenis @meatcamp Aren’t some of the different names for cuts of meat regional? #meatcamp -9:26 PM Feb 11th, 2010


JulieMett also, re: roasts, we have ours put to kabobs, super versatile & popular #meatcamp -9:26 PM Feb 11th, 2010


farmconnect @farmeditor Husbands who can’t cook and told me they would never do leg of lamb love idea of crockpot and BBQ sauce#meatcamp -9:26 PM Feb 11th, 2010


DebbieLB That is my plan anyway…we’ll see! RT @FarmerHaley:@DebbieLB great idea! provide recipes for freezer beef when selling!#meatcamp -9:26 PM Feb 11th, 2010


PennyFull S TX/NY diff was a shocker lol @naprmm: rare in a coastal city has an entirely different meaning than rare say in…Detroit. 🙂#meatcamp -9:26 PM Feb 11th, 2010


AdrianaV RT @JulieMett: butchers: arent there variety of other cuts to be taken, ie flatirons, to increase variety, reduce # of roasts?#meatcamp -9:26 PM Feb 11th, 2010


CrippleCreekBBQ RT @averagebetty: I need to learn more about<–This is the place for it! #meatcamp -9:26 PM Feb 11th, 2010


iTweetMeat @JulieMett Yes, but that’s only a fraction of the “roastiness”#meatcamp -9:26 PM Feb 11th, 2010


DebbieLB MMmmmm! RT @AdrianaV@DebbieLB Roast variety–I’ll do Southeast Asian spices one day, Latin American flavors another…#meatcamp -9:26 PM Feb 11th, 2010


carrieoliver @iTweetMeat Wow, we’re still going strong. Let’s make sure 2 thank @KyFarmersMatters @Chaffinorchards @AdrianaV & all for joining! #meatcamp -9:26 PM Feb 11th, 2010


naprmm @KyFarmersMatter yeah a _good butcher_…hehe #meatcamp -9:26 PM Feb 11th, 2010


WineFoot Anyone here ever cut/wrap their own animal? My son and I did that w/ a pig we bought from a local rancher in December#meatcamp -9:26 PM Feb 11th, 2010


WriteNowBiz @farmeditor also bbq pulled pork/beef& other; there’s even a free slowcooking list on yahoogroups for ideas #meatcamp -9:26 PM Feb 11th, 2010


renee_martin Have to go make dinner. Good night Tweeps! #meatcamphas been fun. #meatcamp -9:25 PM Feb 11th, 2010


iTweetMeat @DebbieLB I sense an underground #iheartbeef campaign emerging #meatcamp -9:25 PM Feb 11th, 2010


JulieMett re: roasts, butchers: aren’t there variety of other cuts to be taken, ie flatirons, to increase variety, reduce # of roasts? #meatcamp -9:25 PM Feb 11th, 2010


averagebetty I need to learn more about #meatcamp -9:25 PM Feb 11th, 2010


ChaffinOrchards RT @farmeditor everyone has a crock pot dont they? Roasts r my fav~Easy 2cook 4a busy busy mom #meatcamp -9:25 PM Feb 11th, 2010


KyFarmersMatter @farmeditor can make other things, like cube 4stew or slow cook & shred 4 bbq. Can also slice som thin 4sandwich steaks#meatcamp -9:25 PM Feb 11th, 2010


DebbieLB Exactly! RT @farmeditor@KyFarmersMatter I do, and they take them, but even myself, I tire of “pot roast again?” #meatcamp#meatcamp -9:25 PM Feb 11th, 2010


FarmerHaley @DebbieLB great idea! provide recipes for freezer beef when selling! #meatcamp -9:25 PM Feb 11th, 2010


AdrianaV @DebbieLB Roast variety–I’ll do Southeast Asian spices one day, Latin American flavors another… #meatcamp -9:25 PM Feb 11th, 2010


naprmm and forget about preparation – rare in a coastal city has an entirely different meaning than rare say in…Detroit. 🙂 #meatcamp -9:24 PM Feb 11th, 2010


BarbarosaRnchrs if u have roast that is hanging around too long, grind it at home. home ground hamburgers are best ever #meatcamp -9:24 PM Feb 11th, 2010


farmeditor @KyFarmersMatter I do, and they take them, but even myself, I tire of “pot roast again?” #meatcamp -9:24 PM Feb 11th, 2010


JohnRumery maybe direct sellers need a Gary Vaynerchuk approachhttp://bit.ly/10d8kf (Crush It is a good read) #meatcamp -9:24 PM Feb 11th, 2010


KyFarmersMatter @naprmm but a good butcher will know these different names. It shows experience n their field. Im familiar w/most I think anyway #meatcamp -9:24 PM Feb 11th, 2010


PennyFull Tell about bones too 😉 @farmconnect@farmeditor So many intimidated by roasts in oven, but will do crockpot. #meatcamp -9:24 PM Feb 11th, 2010


DebbieLB Honestly, we don’t use all our roasts, either. And we have our own meat! Need new recipes. Can only do it so many ways…#meatcamp -9:24 PM Feb 11th, 2010


ricbradbury having been in a natural beef co-op all my life I don’t see the sustainability of producers not marketing there product together#meatcamp -9:24 PM Feb 11th, 2010


KyFarmersMatter YES or dad! RT @nel1jack@KyFarmersMatter OR DAD 🙂 #meatcamp -9:23 PM Feb 11th, 2010


naprmm Yeah when you travel you will find that cuts are called by different names around the country #meatcamp -9:23 PM Feb 11th, 2010


iTweetMeat Dude, it’s a good’n. RT @tweef32: Was at inlaws and missed most of convo. Looks intersting! #meatcamp -9:23 PM Feb 11th, 2010


farmconnect @farmeditor And tell them how easy to do roasts in crock pot. So many intimidated by roasts in oven, but will do crockpot.#meatcamp -9:23 PM Feb 11th, 2010


meatcamp @fourgreenis Sadly, there are many names for the same cut of meat or close approximations. Even butchers get confused#meatcamp -9:23 PM Feb 11th, 2010


nel1jack @KyFarmersMatter OR DAD 🙂 #meatcamp -9:23 PM Feb 11th, 2010


iTweetMeat I help run what is basically a butcher shop built around teaching people — this is one program we offer: http://bit.ly/7r7pSN#meatcamp -9:23 PM Feb 11th, 2010


KyFarmersMatter If I’ve missed any questions, I’ll go back after chat & answer them. Sry 4technical difficulties 🙂 #meatcamp -9:23 PM Feb 11th, 2010


AdrianaV Yes–modern family food RT @KyFarmersMatter:@farmeditor crock pot dont they? Roasts r my fav~Easy 2cook 4a busy busy mom #meatcamp -9:22 PM Feb 11th, 2010


tweef32 Was at inlaws and missed most of convo. Looks intersting!#meatcamp -9:22 PM Feb 11th, 2010


KyFarmersMatter @farmeditor everyone has a crock pot don’t they? Roasts r my fav~Easy 2cook 4a busy busy mom #meatcamp -9:22 PM Feb 11th, 2010


AdrianaV @iTweetMeat Ahem! #meatcamp -9:22 PM Feb 11th, 2010


CrippleCreekBBQ RT @carrieoliver: Next Q. Any last thoughts ..<–Things like this. Dialog is crucial. We need to realize we are on the same path #meatcamp -9:22 PM Feb 11th, 2010


BarbarosaRnchrs @iTweetMeat take ur type of class in CA. super helpful. all I know I can trace to that one class. #meatcamp -9:22 PM Feb 11th, 2010


AdrianaV @farmeditor What’s the problem with marketing roasts?#meatcamp -9:22 PM Feb 11th, 2010


fourgreenis By different language do you mean different names for same cuts of meat or something else? #meatcamp -9:21 PM Feb 11th, 2010


foodphilosophy @ChefMark My kingdom for quality, fluffy white suet. From the kidneys only. Impossible to find in US. cc @JulieMett#meatcamp -9:21 PM Feb 11th, 2010


iTweetMeat @AdrianaV Provided the conference call works …#meatcamp -9:21 PM Feb 11th, 2010


PennyFull RT @iTweetMeat: This is why we offer such classes, for farmers, butchers, and consumers. #meatcamp -9:21 PM Feb 11th, 2010


KyFarmersMatter @farmeditor use meat bundles. Bundle the roasts w/other other cuts #meatcamp -9:21 PM Feb 11th, 2010


ricbradbury @naprmm its the truth-it going to be a big problem#meatcamp -9:21 PM Feb 11th, 2010


DebbieLB @CarrieOliver @iTweetMeat: U have inspired me to contact my 2 butchers & get pics w/recipes & cooking methods to put on my website #meatcamp -9:21 PM Feb 11th, 2010


carrieoliver @scottriverranch @tgnh I’ve found most livestock farmers/ranchers under recognized or paid for their hard work.#meatcamp -9:21 PM Feb 11th, 2010


PennyFull Calmly explain p.o.v @carrieoliver: what consumers, chefs, farmers, ranchers, butchers can to to more easily connect, support e/o#meatcamp -9:21 PM Feb 11th, 2010


iTweetMeat This is why we offer such classes, for farmers, butchers, and consumers. #meatcamp -9:21 PM Feb 11th, 2010


KyFarmersMatter but twitter farmers r lucky IMO ~I will answer any meat cut ? u may have, just ask. #meatcamp -9:20 PM Feb 11th, 2010


farmconnect @ricbradbury You are right. It will change slowly over time, though. Most farmers busier than average also. #meatcamp -9:20 PM Feb 11th, 2010


farmeditor I’m a farmers wife and have done some direct mktg of pork and beef. Prob. always seems to be in the roasts. How do u hdlne that?#meatcamp -9:20 PM Feb 11th, 2010


cookingupastory @CarrieOliver Speaking of – just got called to finish fixin’ dinner! #meatcamp at this time regular? -9:20 PM Feb 11th, 2010


fourgreenis RT @CrippleCreekBBQ: I think education is HUGE part. People know the cuts they find on their menus or the meat counter at Safeway #meatcamp -9:20 PM Feb 11th, 2010


naprmm @ricbradbury If that is the average age (65) then farming is in BIG trouble #meatcamp -9:20 PM Feb 11th, 2010


zebrafinch RT @iTweetMeat: RT @KyFarmersMatter: Also butchers speak a different language sometimes than the farmer. Sometimes cut chart lessens barrier. #meatcamp -9:20 PM Feb 11th, 2010


AdrianaV @carrieoliver More talking–everyone needs to be willing to talk, even if over the phone (as opposed to email, FB, Twitter)#meatcamp -9:20 PM Feb 11th, 2010


zebrafinch RT @tgnh: I’ve found those farmers I’ve connected with are under-promoting the special nature of their hard work. #meatcamp -9:20 PM Feb 11th, 2010


KyFarmersMatter Must understand that butchers r under heavy reg which restrict som things we can do. #meatcamp -9:20 PM Feb 11th, 2010


ChaffinOrchards @PennyFull I think it’s a great ideas #meatcamp -9:19 PM Feb 11th, 2010


KyFarmersMatter There’s a video that can help w/the language barrier. I’ll try 2find it after the chat. I’m not on my computer. #meatcamp -9:19 PM Feb 11th, 2010


CrippleCreekBBQ RT @ChefMark: have to run, but meatcampers, <–See ya later Mark! When are you gonna do another Webcast?#meatcamp -9:19 PM Feb 11th, 2010


ricbradbury Social networking is great but the ave age of a farmer is 65 and less than half of them don’t have computers few use the internet#meatcamp -9:19 PM Feb 11th, 2010


BarbarosaRnchrs @renee_martin great idea, but would be outside of USDA and state inspection. = no fly zone #meatcamp -9:19 PM Feb 11th, 2010


PennyFull RT @renee_martin@ChaffinOrchards What about on-ranch butchery classes – partnership between butcher/rancher? #meatcamp -9:19 PM Feb 11th, 2010


farmconnect @ChefMark Love to connect again sometime. Have a great evening #meatcamp -9:19 PM Feb 11th, 2010


ChaffinOrchards @KyFarmersMatter Just not sure how else it will get better. Many farmers are frustated too! #meatcamp -9:19 PM Feb 11th, 2010


lenejohansen I remember buying bulk as a kid, I think better financial information about benefits, and for some info about how to use meat.#meatcamp -9:19 PM Feb 11th, 2010


carrieoliver Next Q. Any last thoughts on what consumers, chefs, farmers, ranchers, butchers can to to more easily connect, support each other? #meatcamp -9:19 PM Feb 11th, 2010


naprmm RT @FarmerHaley: RT @farmconnect: Farmers know livestock, butchers know meat. #meatcamp (good point!) #meatcamp -9:18 PM Feb 11th, 2010


DebbieLB @iTweetMeat Yeah, pics will take some work, though. As their cut names are different! 2 butchers–all different! #meatcamp -9:18 PM Feb 11th, 2010


CrippleCreekBBQ RT @KyFarmersMatter: Also butchers speak a different language <–I have found that the cuts names can vary from butcher to butcher #meatcamp -9:18 PM Feb 11th, 2010


KyFarmersMatter @ChaffinOrchards This wud b good 2 but again, super busy most of us but extensions like @itweetmeat r gr8 resource 4this #meatcamp -9:18 PM Feb 11th, 2010


PennyFull RT @CrippleCreekBBQ: I think edu is a HUGE part. People know the cuts they find on their menus or their meat counter at Safeway #meatcamp -9:18 PM Feb 11th, 2010


scottriverranch @tgnh I’ve found those farmers I’ve connected with are under-promoting the special nature of their hard work. #meatcamp -9:18 PM Feb 11th, 2010


ChefMark have to run, but meatcampers, I’d love to interview some of your ranchers/butchers for Culinary Media Network! #meatcamp -9:18 PM Feb 11th, 2010


DebbieLB oh…also we sell our 4-H livestock locally…must market the beef ourselves these days. #meatcamp -9:18 PM Feb 11th, 2010


carrieoliver @WineFoot Love eatwild but pain to use. Happy to tell you more about what I do and why. Fast paced #meatcamp making it tough for 140 -9:18 PM Feb 11th, 2010


renee_martin @ChaffinOrchards What about on-ranch butchery classes – partnership between butcher/rancher? #meatcamp -9:18 PM Feb 11th, 2010


iTweetMeat RT @KyFarmersMatter: Also butchers speak a different language sometimes than the farmer. Sometimes cut chart lessens barrier. #meatcamp -9:18 PM Feb 11th, 2010


BarbarosaRnchrs working with our butcher has taken years for me to learn cuts and to figure out what they can and cannot do for me#meatcamp -9:18 PM Feb 11th, 2010


AdrianaV RT @iTweetMeat@DebbieLB re: pictures. A meat cut picture menu, like the NAMP guide, is so very helpful! #meatcamp -9:18 PM Feb 11th, 2010


tgnh I’ve found those farmers I’ve connected with are under-promoting the special nature of their hard work. #meatcamp -9:18 PM Feb 11th, 2010


lenejohansen Lene, writer, Philly #meatcamp -9:17 PM Feb 11th, 2010


KyFarmersMatter Also butchers speak a different language sometimes than the farmer. Sometimes a cut chart can help that barrier.#meatcamp -9:17 PM Feb 11th, 2010


PennyFull RT @AdrianaV: Yes, cons love a narr RT @tgnh: Sellers can incl. info on breed characteristics, flavor prof, etc. Promote the story#meatcamp -9:17 PM Feb 11th, 2010


iTweetMeat @DebbieLB re: pictures. A meat cut picture menu, like the NAMP guide, is so very helpful! #meatcamp -9:17 PM Feb 11th, 2010


CrippleCreekBBQ I think education is a HUGE part. People know the cuts they find on their menus or their meat counter at Safeway#meatcamp -9:17 PM Feb 11th, 2010


AdrianaV RT @naprmm: RT @nycUlla: My tips on how direct market farmers cn use social media! http://bit.ly/cVjj8r #meatcamp -9:17 PM Feb 11th, 2010


farmconnect @iTweetMeat Me too. Not all are as knowledgable as@KyFarmersMatter. We need to clone her. #meatcamp -9:17 PM Feb 11th, 2010


WriteNowBiz RT @WineFoot: I think one of the biggest hurdles we have in America is that people want “cheap meat”.. #meatcamp -9:17 PM Feb 11th, 2010


DebbieLB I only sell abt 10 hd/yr, but my ranch website could offer info: cuts, processing, etc. Have 2 butchers locally…very different!#meatcamp -9:17 PM Feb 11th, 2010


ChaffinOrchards @KyFarmersMatter I think butchers should host classes for ranchers to make this easier on themselves, also clear cut/wrap sheets #meatcamp -9:16 PM Feb 11th, 2010


thesdcowgirl @agropinion i don’t know what #meatcamp is, and i just got in from giving a goat tying lesson. -9:16 PM Feb 11th, 2010


CrippleCreekBBQ RT @iTweetMeat@farmconnect Such people make my head hurt. #meatcamp -9:16 PM Feb 11th, 2010


iTweetMeat Something #emaw -ish. RT @DebbieLB@iTweetMeat read your mind?? That is scary! :o) Just teasing. #meatcamp -9:16 PM Feb 11th, 2010


naprmm RT @nycUlla: My tips on how direct market farmers cn use social media! http://bit.ly/cVjj8r #meatcamp -9:16 PM Feb 11th, 2010


KyFarmersMatter @ChaffinOrchards Have 2understand that butchers have alot of tasks these days & r extemely busy. #meatcamp -9:16 PM Feb 11th, 2010


AdrianaV Yes, consumers love a narrative RT @tgnh: Sellers can incl. info on breed characteristics, flavor profile, etc. Promote the story!#meatcamp -9:16 PM Feb 11th, 2010


iTweetMeat @farmconnect Such people make my head hurt.#meatcamp -9:16 PM Feb 11th, 2010


WriteNowBiz @BarbarosaRnchrs could be; too expensive living;too little income 🙂 just left for more ag friendly places #meatcamp -9:15 PM Feb 11th, 2010


davidlj7 true: RT @farmconnect: Farmers know livestock, butchers know meat. (sure some crossover, but focus matters) #meatcamp#meatcamp -9:15 PM Feb 11th, 2010


WineFoot I think one of the biggest hurdles we have in America is that people want “cheap meat”.. #meatcamp -9:15 PM Feb 11th, 2010


ChaffinOrchards @KyFarmersMatter I agree but many butchers don’t make the education task easier on the farmer #meatcamp -9:15 PM Feb 11th, 2010


KyFarmersMatter @carrieoliver Good point #meatcamp -9:15 PM Feb 11th, 2010


iTweetMeat RT @JohnRumery: Think technology can/will play a HUGE role in helping consumers buy direct. <- as evidenced by …#meatcamp -9:15 PM Feb 11th, 2010


PennyFull Agreed! @JohnRumery: Think technology can/will play a HUGE role in helping consumers buy direct. #meatcamp -9:15 PM Feb 11th, 2010


DebbieLB @iTweetMeat read your mind?? That is scary! :o) Just teasing.#meatcamp -9:15 PM Feb 11th, 2010


tgnh Sellers can incl. info on breed characteristics, flavor profile, etc. Promote the story! #meatcamp -9:15 PM Feb 11th, 2010


AdrianaV Challenges: lot of farmers/butchers new to beef shares in NYC, still ironing out kinks #meatcamp -9:15 PM Feb 11th, 2010


JohnRumery Think technology can/will play a HUGE role in helping consumers buy direct. #meatcamp -9:15 PM Feb 11th, 2010


farmconnect @KyFarmersMatter Saw an article where a butcher told a customer looking for grass fed beef, “I don’t think cows can eat grass.”#meatcamp -9:15 PM Feb 11th, 2010


iTweetMeat OMGoodness yes! RT @KyFarmersMatter: Farmer needs to educate themselves on the different cuts. Helps the butcher a great deal #meatcamp -9:15 PM Feb 11th, 2010


BarbarosaRnchrs @carrieoliver Stockman Grassfarmer Magazine is best plus we can some local CA UCCE folks that are quite smart re this topic#meatcamp -9:15 PM Feb 11th, 2010


carrieoliver @KyFarmersMatter Not to help you preen UR feathers, but that’s diff’c b/t artisan butcher & meat cutter. You know livestock & meat #meatcamp -9:15 PM Feb 11th, 2010


FarmerHaley RT @farmconnect: Farmers know livestock, butchers know meat. (sure some crossover, but focus matters) #meatcamp (good point!) #meatcamp -9:14 PM Feb 11th, 2010


KyFarmersMatter Last wk or so, I had a cut order 4 a bf that wanted all round (circular) roasts, ummm I can chg muscle structure of animal#meatcamp -9:14 PM Feb 11th, 2010


DebbieLB Exactly! RT @KyFarmersMatter@DebbieLB Mny of those cuts have different names. Cuts names can b very regional #meatcamp#meatcamp -9:14 PM Feb 11th, 2010


iTweetMeat @DebbieLB – read my mind – I think to put everyone on same page re: cut names, etc., stick w this meat bible:http://bit.ly/aGCZmQ #meatcamp -9:14 PM Feb 11th, 2010


ChefMark RT @farmconnect: Farmers know livestock, butchers know meat. (sure some crossover, but focus matters) #meatcamp (good point!) -9:14 PM Feb 11th, 2010


BarbarosaRnchrs @WriteNowBiz meat sales in CA FM’s are allowed, but each country interprets rules differently #meatcamp -9:14 PM Feb 11th, 2010


KyFarmersMatter Farmer needs to educate themselves on the different cuts. Helps the butcher a great deal #meatcamp -9:14 PM Feb 11th, 2010


naprmm @WriteNowBiz That’s to bad #meatcamp -9:13 PM Feb 11th, 2010


slowfoodto RT @farmconnect: Farmers know livestock, butchers know meat. (sure some crossover, but focus matters) #meatcamp -9:13 PM Feb 11th, 2010


KyFarmersMatter Yes, farmers know their livestock very well but a butcher knows the livestock AND the meat. #meatcamp -9:13 PM Feb 11th, 2010


DebbieLB I thought about taking pics as I defrost a cut to put on my website as cons. talks to butcher, they can see what it is. #meatcamp -9:13 PM Feb 11th, 2010


AdrianaV @carrieoliver Also, can be complicated to arrange. Last meat wrangler had to make late pm deliveries all over Brooklyn. #meatcamp-9:13 PM Feb 11th, 2010


iTweetMeat @DebbieLB So very true! And thus we enter the “butcher knows all” scenario, which also isn’t always the case! #meatcamp -9:13 PM Feb 11th, 2010


carrieoliver @iTweetMeat Are there good resources to help farmers/ranchers or aspiring butcher get up and running to sell more directly? #meatcamp -9:13 PM Feb 11th, 2010


PennyFull See, I didn’t know that @KyFarmersMatter: Also need 2understand that a side of beef only has one tenderloin, 1flank, & 1 skirt. #meatcamp -9:13 PM Feb 11th, 2010


KyFarmersMatter @DebbieLB Mny of those cuts have different names. Cuts names can b very regional #meatcamp -9:13 PM Feb 11th, 2010


WineFoot One of these days I go and rub another butt – I wanna try out that CrippleCreek dry-rub.. #meatcamp -9:12 PM Feb 11th, 2010


WriteNowBiz Farmers mkt in Soquel CAjumped on me for even mentioning meat – no meat allowed sold through there, not even ordered #meatcamp -9:12 PM Feb 11th, 2010


bradkarthauser RT @naprmm: no microwaves, LOL!http://bit.ly/bgWRv8 #meatcamp -9:12 PM Feb 11th, 2010


AdrianaV @carrieoliver biggest challenge–information i.e. good labeling so I know what I’m getting. Can deal with element of surprise#meatcamp -9:12 PM Feb 11th, 2010


KyFarmersMatter Also need 2understand that a side of beef only has one tenderloin, 1flank, & 1 skirt. #meatcamp -9:12 PM Feb 11th, 2010


farmconnect Farmers know livestock, butchers know meat. (sure some crossover, but focus matters) #meatcamp -9:12 PM Feb 11th, 2010


DebbieLB Next Q> my biggest prob is the cuts I learned in collegiate meats judging are not what the butcher knows…so comm. w/ cons. is ?? #meatcamp -9:12 PM Feb 11th, 2010


naprmm @PennyFull ouch! #meatcamp -9:12 PM Feb 11th, 2010


renee_martin @KyFarmersMatter very true. We love our producer, so don’t mind waiting as slaughter happens when the order is put in.#meatcamp -9:12 PM Feb 11th, 2010


agropinion Running a butcher shop is exhausing work. Needs to be more financial reward/incentive to be in your own shop. #meatcamp -9:12 PM Feb 11th, 2010


PennyFull Yes! @BarbarosaRnchrs: to increase sales; educate customers, reduce red tape, & increase processing options via improved USDA help #meatcamp -9:12 PM Feb 11th, 2010


iTweetMeat @jenmaxwell Why do you dislike frozen/freezing?#meatcamp -9:12 PM Feb 11th, 2010


WineFoot Anyone else here big fans of rubbing some butt? #meatcamp-9:12 PM Feb 11th, 2010


ChaffinOrchards RT @BarbarosaRnchrs: to increase sales; educate customers, reduce red tape, and increase processing options via improved USDA help #meatcamp -9:12 PM Feb 11th, 2010


JulieMett RT @KyFarmersMatter Others can make it easier on farmer/butcher by being patient. Its not the supermarket. It takes time. #meatcamp -9:11 PM Feb 11th, 2010


KyFarmersMatter YES! RT @iTweetMeat: Ive interacted w/ mny farmers who dont knw as much as they think they do about meat. Thn butcher gets burden #meatcamp -9:11 PM Feb 11th, 2010


BarbarosaRnchrs to increase sales; educate customers, reduce red tape, and increase processing options via improved USDA help#meatcamp -9:11 PM Feb 11th, 2010


PennyFull I’m 32 miles from town in one direction. We’ve got .. raw@naprmm@PennyFull In my city there are farmers markets all over town #meatcamp -9:11 PM Feb 11th, 2010


carrieoliver @AdrianaV You still here? What’s been biggest challenge for you buying meat directly whether CSA, from farm, online.#meatcamp -9:11 PM Feb 11th, 2010


iTweetMeat RE: freezing. Remember than any “aging” effectively stops when meat is frozen. #meatcamp -9:11 PM Feb 11th, 2010


renee_martin RT @ChaffinOrchards@carrieoliver If not tell your farmers market manager you want a rancher selling retail cuts at the mkt ea wk #meatcamp -9:11 PM Feb 11th, 2010


CrippleCreekBBQ RT @CarrieOliver: Next Q. (2/2) and act as their own distributors. #meatcamp -9:11 PM Feb 11th, 2010


naprmm @PennyFull In my city there are farmers markets all over town#meatcamp -9:10 PM Feb 11th, 2010


KyFarmersMatter @CarrieOliver Others can make it easier on farmer/butcher by being patient. It’s not the supermarket. It takes time. #meatcamp -9:10 PM Feb 11th, 2010


renee_martin RT @KyFarmersMatter@CarrieOliver Butchers can make it easy 4farmers by helping em learn the cuts/yields/cutability etc.#meatcamp -9:10 PM Feb 11th, 2010


iTweetMeat IMVHO – I’ve interacted w/ many farmers who don’t know as much as they think they do about meat. Then butcher gets the burden. #meatcamp -9:10 PM Feb 11th, 2010


PennyFull RT @KyFarmersMatter@CarrieOliver Butchers can make it easy 4farmers by helping em learn the cuts/yields/cutability etc.#meatcamp -9:10 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver If not tell your farmers market manager you want a rancher selling retail cuts at the mkt each week #meatcamp-9:10 PM Feb 11th, 2010


KyFarmersMatter @CarrieOliver Butchers can make it easy 4farmers by helping em learn the cuts/yields/cutability etc. #meatcamp -9:10 PM Feb 11th, 2010


ChefMark @JulieMett Suet is essential in tradittional puddings like Cloutie Dumpling. Just ask @foodphilosophy#meatcamp -9:10 PM Feb 11th, 2010


PennyFull LOL @naprmm@PennyFull ship it to me? 🙂 #meatcamp -9:10 PM Feb 11th, 2010


CrippleCreekBBQ RT @carrieoliver: Next Q. <–I think that the farmers have to want to make face to face connections. CBB has theirs butchered(1/2) #meatcamp -9:10 PM Feb 11th, 2010


carrieoliver @cookingupastory Thanks for the RT, I bet you have some answers to that question 🙂 #meatcamp -9:10 PM Feb 11th, 2010


jenmaxwell @CarrieOliver Meat CSA? Weekly pick-up location? Also, not a fan of frozen… #meatcamp -9:10 PM Feb 11th, 2010


iTweetMeat ALSO – remember to make sure each package is labeled! when it enters the freezer – cut, date, etc. Much less like guesswork later! #meatcamp -9:10 PM Feb 11th, 2010


WineFoot Now this is EXACTLY what the “doctor” ordered – a cool-climate Grenache from the Sierra Foothills.. holy crap this stuff is good.. #meatcamp -9:09 PM Feb 11th, 2010


AdrianaV In roast, cook as you normally would. Basically, you can cook a bone-in cut same way as without #meatcamp -9:09 PM Feb 11th, 2010


PennyFull websites, social networking, memberships? @carrieoliver: Next Q. How 2 make it less complicated for farmers/butchers to sell direc #meatcamp -9:09 PM Feb 11th, 2010


KyFarmersMatter @carrieoliver farmers can make it less complicated 4butcher by learning the cuts BEFORE they sell their livestock.#meatcamp -9:09 PM Feb 11th, 2010


tgnh @PennyFull make your own stock/broth. Freeze for future recipes. #meatcamp -9:09 PM Feb 11th, 2010


cookingupastory RT @CarrieOliver: Next Q. How can we make it less complicated for farmers/butchers to sell more directly to consumers#meatcamp -9:09 PM Feb 11th, 2010


alohazen @JulieMett #meatcamp bone-in only if grilling steak, roasting ribs, or recipe called-for. For us, mostly not that, so prefer boneless. -9:09 PM Feb 11th, 2010


SeasLife RT @scottriverranch Used 2 be USDA facilities in every community Time 2 return to it <<hear hear #meatcamp -9:09 PM Feb 11th, 2010


iTweetMeat @ChaffinOrchards If “food safety world,” they should.#meatcamp -9:09 PM Feb 11th, 2010


nel1jack there used to be processors in many towns, most were NOT USDA. #meatcamp -9:08 PM Feb 11th, 2010


KyFarmersMatter @AdrianaV Yes, they can order for u or sell u a roll. Expect 2pay 4it tho. Its costly. & grade of paper is important.#meatcamp -9:08 PM Feb 11th, 2010


DebbieLB @farmconnect ooo, I’ll see. I didn’t know it would announce me! LOL. Might have to switch too. #meatcamp -9:08 PM Feb 11th, 2010


iTweetMeat Welcome! RT @DebbieLB: Hiya, Im a rancher who markets about 10 head as beef! #meatcamp -9:08 PM Feb 11th, 2010


fourgreenis @JulieMett suet goes into Plum Pudding and the like, can also be mixed with bird seed for your backyard guests. #meatcamp -9:08 PM Feb 11th, 2010


ChaffinOrchards @iTweetMeat I totally agree but in a high speed world ppl aren’t going to wait for that #meatcamp -9:08 PM Feb 11th, 2010


AdrianaV @PennyFull Bone: alone add water, herbs, onion, carrot, celery, simmer low until you get broth. #meatcamp -9:08 PM Feb 11th, 2010


farmconnect @PennyFull Soups, stock for the freezer for later soups…Bones are good! #meatcamp -9:08 PM Feb 11th, 2010


ricbradbury RT @AdrianaV: RT @scottriverranch Used 2 be USDA facilities in every community Time 2 return/ this so so so important#meatcamp -9:08 PM Feb 11th, 2010


DebbieLB Hiya, I’m a rancher who markets about 10 head as beef!#meatcamp -9:08 PM Feb 11th, 2010


naprmm @PennyFull ship it to me? 🙂 #meatcamp -9:08 PM Feb 11th, 2010


AdrianaV @KyFarmersMatter Freezer paper pretty common? Could request from local butcher? #meatcamp -9:07 PM Feb 11th, 2010


fourgreenis @JulieMett I still have most of the suet but I did render it and use for cooking [frying] and it is used in “puddings” #meatcamp -9:07 PM Feb 11th, 2010


carrieoliver Next Q. How can we make it less complicated for farmers/butchers to sell more directly to consumers #meatcamp -9:07 PM Feb 11th, 2010


KyFarmersMatter @fourgreenis Yes, w/the freezer conditions the pinholes can happen. May need a heavier grade of bags if possible.#meatcamp -9:07 PM Feb 11th, 2010


PennyFull Okay, now that we’ve established I know zip about bone-in and it tastes better .. what do I do with the bone? #meatcamp -9:07 PM Feb 11th, 2010


poundforpound @NYFarmer Thanks4 the welcome! Trying to learn from you great farmers and ranchers. #meatcamp -9:07 PM Feb 11th, 2010


BarbarosaRnchrs RT @AdrianaV: RT @scottriverranch Used 2 be USDA facilities in every community Time 2 return to it <<hear hear#meatcamp -9:07 PM Feb 11th, 2010


farmconnect @DebbieLB I usually use Twubs, but tonight had to jump to TweetChat and working better for me. #meatcamp -9:07 PM Feb 11th, 2010


KyFarmersMatter @nel1jack Yes green tape. That’s important w/freezer paper. Tape must also be freezer safe. #meatcamp -9:07 PM Feb 11th, 2010


agropinion @DebbieLB Good to see you tonight! #meatcamp -9:07 PM Feb 11th, 2010


meatcamp @chaffinorchards I wouldn’t defrost in hot/warm water or on counter, cold water works really fast & doesn’t impact texture as much #meatcamp -9:06 PM Feb 11th, 2010


ChaffinOrchards @ChefMark Ya it is a pain to deal with those types of customers. I just try and educate them where I can. #meatcamp -9:06 PM Feb 11th, 2010


iTweetMeat @ChaffinOrchards I disagree on hot water. Thaw in cold water. #meatcamp -9:06 PM Feb 11th, 2010


fourgreenis @KyFarmersMatter Most of our meat also comes in paper. The ground comes in plastic roll. They do get holes. #meatcamp -9:06 PM Feb 11th, 2010


AdrianaV RT @scottriverranch Used 2 be USDA facilities in every community Time 2 return to it #meatcamp -9:06 PM Feb 11th, 2010


BarbarosaRnchrs @ChaffinOrchards I say no more than luke warm trickling into bowl for “speed defrost” #meatcamp -9:06 PM Feb 11th, 2010


DebbieLB I just became a member of the Twub for #meatcamp athttp://twubs.com/meatcamp -9:06 PM Feb 11th, 2010


iTweetMeat Vacuum. Vacuum. Vacuum. Worth it. #meatcamp -9:06 PM Feb 11th, 2010


naprmm A good vacuum seal handled properly lasts much longer than freezer paper in terms of quality over time. #meatcamp -9:06 PM Feb 11th, 2010


KyFarmersMatter @carrieoliver yeah, roll-stock rocks! I’m not fortunate to own one 🙂 #meatcamp -9:06 PM Feb 11th, 2010


PAfarmgirl @KyFarmersMatter thats interesting, i didn’t know they made 15 month paper. thanks for sharing #meatcamp -9:06 PM Feb 11th, 2010


PennyFull RT @KyFarmersMatter@JohnRumery Vacuum pkgs will have their seals broken w/handling in the freezer. Freezer paper will not.#meatcamp -9:06 PM Feb 11th, 2010


nel1jack @KyFarmersMatter and green tape? #meatcamp -9:05 PM Feb 11th, 2010


ChaffinOrchards @PennyFull It’s way better with the bone in, just some ppl in our modern world want to forget that meat comes from animals#meatcamp -9:05 PM Feb 11th, 2010


JulieMett @fourgreenis ooh, do tell, what do you use the suet for? (might be a dumb question, sorry) #meatcamp -9:05 PM Feb 11th, 2010


tgnh @poundforpound I’m in NH. I can email u some local producer links too. #meatcamp -9:05 PM Feb 11th, 2010


BarbarosaRnchrs @ChaffinOrchards agree, but hot water can cook outside of cut while defrosting. no one likes grey meat #meatcamp -9:05 PM Feb 11th, 2010


carrieoliver @KyFarmersMatter I’m a fan of roll-stock vacuum sealed, but one of my fav. butchers also uses freezer paper #meatcamp -9:05 PM Feb 11th, 2010


agropinion Couldn’t agree more. RT @scottriverranch Used 2 be USDA facilities in every community Time 2 return to it #meatcamp -9:05 PM Feb 11th, 2010


ChefMark @WineFoot WOuld be tempted to, but I’ve learned NEVER to turn away a customer (unless they are hopeless) #meatcamp -9:05 PM Feb 11th, 2010


fourgreenis @CarrieOliver We ask for the suet as well with our order. Paid for it, might as well use it. #meatcamp -9:05 PM Feb 11th, 2010


KyFarmersMatter @PAfarmgirl No, but will if asked. We use a 15month paper that already has the coating on the paper so no need 4saran wrap #meatcamp -9:05 PM Feb 11th, 2010


poundforpound @ChaffinOrchards Thanks for those links! Great info, will see what I can find here in MA. #meatcamp -9:05 PM Feb 11th, 2010


ChaffinOrchards @BarbarosaRnchrs I agree slow defrost is best, but you have to give ppl options so I suggest hot water as best quick alternative #meatcamp -9:04 PM Feb 11th, 2010


CrippleCreekBBQ RT @ChefMark: I have yet to edit & release my video of Mark Cutrara breaking down a side of beef in Toronto. Soon<–can’t wait!! #meatcamp -9:04 PM Feb 11th, 2010


KyFarmersMatter @JohnRumery Vacuum pkgs will have their seals broken w/handling in the freezer. Freezer paper will not. #meatcamp -9:04 PM Feb 11th, 2010


PennyFull If it was stupid, so am I because I wanted to know too! =)@poundforpound@PennyFull Thanks for not thinking it was a stupid q #meatcamp -9:04 PM Feb 11th, 2010


PAfarmgirl @KyFarmersMatter I like freezer paper too . . . do u wrap in saran before paper? #meatcamp -9:04 PM Feb 11th, 2010


KyFarmersMatter The quicker the freeze the better the quality. This is not ur quick sale section at the grocery store. Quality is better#meatcamp -9:04 PM Feb 11th, 2010


AdrianaV RT @carrieoliver: butchers ideally have been on kill floor. Can look @ carcass & know how to age & how long. Cut well & for yield#meatcamp -9:04 PM Feb 11th, 2010


carrieoliver @naprmm I’m with you, I’ll take the fat and the bones.#meatcamp -9:03 PM Feb 11th, 2010


ChefMark @PennyFull Good point about storing/wrapping properly. That’s what foodsavers are for! #meatcamp -9:03 PM Feb 11th, 2010


JohnRumery @KyFarmersMatter why freezer paper vs vacuum?#meatcamp -9:03 PM Feb 11th, 2010


poundforpound @PennyFull Thanks for not thinking it was a stupid question! #meatcamp -9:03 PM Feb 11th, 2010


KyFarmersMatter Slaughterhouses freeze meat w/airflor under a serious deep freeze condition. Typically 20degrees below zero or more#meatcamp -9:03 PM Feb 11th, 2010


carrieoliver @JulieMett Artisan butchers ideally have been on kill floor. Can look @ carcass & know how to age & how long. Cut well & for yield #meatcamp -9:03 PM Feb 11th, 2010


CrippleCreekBBQ RT @KyFarmersMatter: Meat should be frozen at the slaughterhouse…<-they have much colder freezers insuring min. cell degradation #meatcamp -9:03 PM Feb 11th, 2010


naprmm bone aversion…fat aversion – just means more for me 🙂#meatcamp -9:03 PM Feb 11th, 2010


KyFarmersMatter Y freezer paper U ask? Cuz no broken seals from vacuum pkgs. #meatcamp -9:02 PM Feb 11th, 2010


iTweetMeat If possible, let the slaughterhouse do the freezing. Chances are their freezers are WAY better than yours. #meatcamp -9:02 PM Feb 11th, 2010


BarbarosaRnchrs @scottriverranch true, defrost low and slow. no nuking, no hot water, best in fridge or bowl of cool water (if sealed)#meatcamp -9:02 PM Feb 11th, 2010


PennyFull RT @scottriverranch@CarrieOliver @BarbarosaRnchrs I also add directions on defrosting. Can be as important as cooking.#meatcamp -9:02 PM Feb 11th, 2010


KyFarmersMatter Type of packaging can be freezer paper (heavy grade) or vacuum sealed. I PREFER freezer paper. YES I SAID THAT 🙂#meatcamp -9:02 PM Feb 11th, 2010


JulieMett @carrieoliver can you give us some tips for how to spot/know an artisan butcher when we see one? #meatcamp -9:02 PM Feb 11th, 2010


ChefMark @carrieoliver Freezing, whether god OR bad, is a reality if you’re going to buy 1/2 or 1/4. unless doing a party! #meatcamp -9:02 PM Feb 11th, 2010


WineFoot @carrieoliver I use Butcher Boys in Puyallup WA and Doug’s Quality Meats in Kent WA. #meatcamp -9:02 PM Feb 11th, 2010


AdrianaV RT @KyFarmersMatter: Meat should be frozen at the slaughterhouse under a commercial setting. Will B higher quality#meatcamp -9:02 PM Feb 11th, 2010


iTweetMeat @AdrianaV Bone aversion? I am writing that down.#meatcamp -9:02 PM Feb 11th, 2010


PennyFull Maybe they don’t know what to do with them? (like me)@ChefMark: Customers having bone aversion is so frustrating#meatcamp -9:01 PM Feb 11th, 2010


CrippleCreekBBQ RT @ChefMark: Customers having bone aversion is so frustrating. <–AMEN Blame the cellophane crap at the grocery stores! #meatcamp -9:01 PM Feb 11th, 2010


WineFoot A dying breed – your local butcher shop:http://www.winefoot.com/index.php/2009/03/a-dying-breed-your-local-butcher-shop/ #meatcamp -9:01 PM Feb 11th, 2010


KyFarmersMatter Meat should be frozen at the slaughterhouse under a commercial setting. Will B higher quality #meatcamp -9:01 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver that makes it hard to deal with fresh cuts #meatcamp -9:01 PM Feb 11th, 2010


iTweetMeat @KyFarmersMatter Dress for us is 63-64, mine and the University’s. Of course, depends on who’s scales you use! #meatcamp -9:01 PM Feb 11th, 2010


scottriverranch @CarrieOliver @BarbarosaRnchrs I also add directions on defrosting. Can be as important as cooking. #meatcamp -9:01 PM Feb 11th, 2010


ChefMark @CrippleCreekBBQ I have yet to edit & release my video of Mark Cutrara breaking down a side of beef in Toronto. Soon#meatcamp -9:01 PM Feb 11th, 2010


PennyFull LOL! @ChefMark@nel1jack Absolutely! ANd the meal was literally Tongue & Cheek http://bit.ly/8XgIHC #meatcamp -9:01 PM Feb 11th, 2010


KyFarmersMatter Oh we’re on freezing now. #meatcamp -9:01 PM Feb 11th, 2010


carrieoliver @WineFoot Do you have a favorite artisan butcher or two? Hard to find, I love know where they can be found so I can help them.#meatcamp -9:00 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver In a grassfed beef system grass is your crop, we only harvest in teh spring following the grass. #meatcamp -9:00 PM Feb 11th, 2010


JulieMett RT @WineFoot: Finding a good butcher is one of lifes most important missions.. 🙂 #meatcamp -9:00 PM Feb 11th, 2010


PennyFull RT @naprmm: freezing works best if the meat is vacuumed sealed #meatcamp -9:00 PM Feb 11th, 2010


WineFoot @ChefMark Just tell those customers to go somewhere else then.. 😛 #meatcamp -9:00 PM Feb 11th, 2010


KyFarmersMatter Some do not #meatcamp -9:00 PM Feb 11th, 2010


KyFarmersMatter Everyone’s cattle will yield differently. Is important 2 learn ur cattle’s meat yield-mine dress 65% & have high cutability#meatcamp -9:00 PM Feb 11th, 2010


PennyFull RT @WineFoot: Finding a good butcher is one of lifes most important missions.. 🙂 #meatcamp -9:00 PM Feb 11th, 2010


scottriverranch @CarrieOliver Freezing. Have u ever seen the prices for that frozen tuna. Never heard any complaints that it was frozen#meatcamp -9:00 PM Feb 11th, 2010


AdrianaV RT @ChefMark: Customers having bone aversion is so frustrating. I have clients who insist on boneless chicken too=flavorless #meatcamp -9:00 PM Feb 11th, 2010


ChefMark @nel1jack Absolutely! ANd the meal was literally Tongue & Cheek http://bit.ly/8XgIHC #meatcamp -9:00 PM Feb 11th, 2010


ricbradbury USDA need to change laws to allow for fixed micro-processing plants and then we would change the future of meats#meatcamp -8:59 PM Feb 11th, 2010


naprmm freezing works best if the meat is vacuumed sealed#meatcamp -8:59 PM Feb 11th, 2010


PennyFull Here, people by 3+ chickens/rabbits at a time. #meatcamp -8:59 PM Feb 11th, 2010


KyFarmersMatter @FarmerHaley but 43% is not accurate, more an avg#meatcamp -8:59 PM Feb 11th, 2010


meatcamp RT @JohnRumery That’s selling point! RT @iTweetMeat:@JohnRumery If bought as 1/2 or whole, it’d be the same price as ground beef! #meatcamp -8:59 PM Feb 11th, 2010


ChefMark @ChaffinOrchards Customers having bone aversion is so frustrating. I have clients who insist on boneless chicken too=flavorless #meatcamp -8:59 PM Feb 11th, 2010


iTweetMeat The University’s cattle ultimately yield ~45% in retail product. Mine are about 43%. #meatcamp -8:59 PM Feb 11th, 2010


WineFoot Finding a good butcher is one of life’s most important missions.. 🙂 #meatcamp -8:59 PM Feb 11th, 2010


farmconnect @SeasLife @@iTweetMeat I am very excited about the potential for MarketMaker as more processors nationwide get in the DB#meatcamp -8:59 PM Feb 11th, 2010


KyFarmersMatter Yes RT @iTweetMeat@KyFarmersMatter That gets back to bone-in, boneless, etc. though #meatcamp -8:59 PM Feb 11th, 2010


JulieMett RT @WineFoot: Whats up everyone? <– goodness, that’s a big question! 🙂 #meatcamp -8:59 PM Feb 11th, 2010


CrippleCreekBBQ @WineFoot is my cousin inlaw BIG LOVER of all natural locally sourced foods #meatcamp -8:59 PM Feb 11th, 2010


BarbarosaRnchrs Freezing is fine for meat as long as done quickly in very cold freezer #meatcamp -8:58 PM Feb 11th, 2010


PennyFull Freezing not bad. Prefer not to but it’s a necessity. Have to store/wrap correctly though. (Learned the hard way.) #meatcamp -8:58 PM Feb 11th, 2010


tgnh I’m not bothered a bit by the ‘freezer’ v ‘fresh’. #meatcamp -8:58 PM Feb 11th, 2010


FarmerHaley @KyFarmersMatter didnt I say 43%? #meatcamp -8:58 PM Feb 11th, 2010


WriteNowBiz for chicken or rabbit are people generaly interested in 1 or group of 10/20? #meatcamp -8:58 PM Feb 11th, 2010


FarmerHaley @agropinion we have 30 Simmental brood cows#meatcamp -8:58 PM Feb 11th, 2010


iTweetMeat @KyFarmersMatter That gets back to bone-in, boneless, etc. though #meatcamp -8:58 PM Feb 11th, 2010


JohnRumery That’s a selling point! RT @iTweetMeat@JohnRumery If bought as 1/2 or whole, it’d be the same price as ground beef!#meatcamp -8:58 PM Feb 11th, 2010


WineFoot What’s up everyone? #meatcamp -8:58 PM Feb 11th, 2010


SeasLife RT @iTweetMeat: To find a good butcher, there is emerging platform called MarketMaker – http://bit.ly/coSpNq #meatcamp -8:57 PM Feb 11th, 2010


agropinion @FarmerHaley How many head on your place. Forgot or didn’t realize you raise beef cattle too. #meatcamp -8:57 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver We try to make the cuts with more bones cheaper unless we have huge demand for them and just can’t keep up #meatcamp -8:57 PM Feb 11th, 2010


KyFarmersMatter @FarmerHaley Not true. Avg yeild depending of sev factors is roughly 40% to 45% of live wt. #meatcamp -8:57 PM Feb 11th, 2010


PennyFull There were cooking classes when I was a kid but .. I was out with the critters. lol Plus, mom cracked her teeth with one. She nixd#meatcamp -8:57 PM Feb 11th, 2010


iTweetMeat Yessir. RT @FarmerHaley@iTweetMeat I beleive the customer normally recieves about 48% of the weight back #meatcamp -8:57 PM Feb 11th, 2010


naprmm @ChaffinOrchards Cop in the car….that is tooooooooo funny…but still sad #meatcamp -8:57 PM Feb 11th, 2010


carrieoliver We’ve talked about challenges, benefits of buying meat more directly from farm, in bulk. Some think freezing bad. True? (me: NO!) #meatcamp -8:57 PM Feb 11th, 2010


BarbarosaRnchrs @carrieoliver we charge more for boned cuts. in end, customers pay same total, but don’t have bones to deal with#meatcamp -8:57 PM Feb 11th, 2010


AdrianaV What about doing chicken shares, say 1/4? Oh wait… LOL#meatcamp -8:57 PM Feb 11th, 2010


KyFarmersMatter If speaking retail, I chrg mor 4 boneless cuts. If talking wholes/sides etc.. price is same 🙂 #meatcamp -8:56 PM Feb 11th, 2010


FarmerHaley @iTweetMeat I beleive the customer normally recieves about 48% of the weight back #meatcamp -8:56 PM Feb 11th, 2010


Topazflame RT @AdrianaV: Word of mouth–foodie community RT@JulieMett: Q to buyers: where do you hear about the farmers/meat CSAs you buy from? #meatcamp #meatcamp -8:56 PM Feb 11th, 2010


iTweetMeat @ChefMark Monkeys? As in Dieter: “TOUCH MY MONKEY!”?#meatcamp -8:56 PM Feb 11th, 2010


ChaffinOrchards @KyFarmersMatter: Takes alot 2run a USDA shop – I can’t even imagine, probly like driving w/ a cop in the car with you#meatcamp -8:56 PM Feb 11th, 2010


CrippleCreekBBQ here is a great vid of a break downhttp://www.youtube.com/watch?v=mHOBGoYrXVQ multiple parts#meatcamp -8:56 PM Feb 11th, 2010


PennyFull I don’t think it’s gross. Have small child, mom w/bridges.@ChaffinOrchards:Some have bone aversion, like they are gross.#meatcamp -8:56 PM Feb 11th, 2010


agropinion @thesdcowgirl how come you aren’t on #meatcamp? -8:55 PM Feb 11th, 2010


scottriverranch @KyFarmersMatter @agropinion Support local butchers top of list I need 2 drive 4 hrs each way 4 USDA slaughter #meatcamp -8:55 PM Feb 11th, 2010


iTweetMeat @FarmerHaley Right-O. #meatcamp -8:55 PM Feb 11th, 2010


carrieoliver @ChaffinOrchards Do you charge less for meat w/ bones vs. w/out. We pay more for boned chicken breasts cc: other ranchers/butchers #meatcamp -8:55 PM Feb 11th, 2010


iTweetMeat Hopefully I’ll be able to make use of MarketMaker in PA, get some our good butchers up and going! #meatcamp -8:55 PM Feb 11th, 2010


fourgreenis @JulieMett We pay for hanging weight and have option of bone in/out in roasts [custom cut] and whether want soup bones or not. #meatcamp -8:55 PM Feb 11th, 2010


farmconnect RT @KyFarmersMatter: If you think u cant find a farm 2purchase from, contact a local slaughterhouse. They know 100s or can source #meatcamp -8:55 PM Feb 11th, 2010


FarmerHaley @iTweetMeat lol, yes most bones are still left. no stomachs or other waste parts though #meatcamp -8:55 PM Feb 11th, 2010


ChefMark @ChazFrench don’t tease the monkeys #meatcamp #dudewtf-8:55 PM Feb 11th, 2010


renee_martin RT @iTweetMeat@FarmerHaley The bones are still there (except head) re: dressed weight. <–If possible I WANT bones 2 make stock #meatcamp -8:55 PM Feb 11th, 2010


iTweetMeat @JohnRumery If bought as 1/2 or whole, it’d be the same price as ground beef! #meatcamp -8:55 PM Feb 11th, 2010


ricbradbury @AdrianaV bone-in I agree #meatcamp -8:55 PM Feb 11th, 2010


BarbarosaRnchrs bones in/out interesting question. in for flavor, out for ease of selling at FM (smaller sticker shock) #meatcamp -8:55 PM Feb 11th, 2010


KyFarmersMatter @JohnRumery Side of beef will yield one tenderloin. Typically bout 5lbs or so trimmed #meatcamp -8:55 PM Feb 11th, 2010


AdrianaV RT @iTweetMeat: To find a good butcher, there is emerging platform called MarketMaker – http://bit.ly/coSpNq #meatcamp -8:55 PM Feb 11th, 2010


nel1jack @ChefMark is that a tongue in cheek reference? #meatcamp -8:54 PM Feb 11th, 2010


PennyFull Kindasorta? How? @iTweetMeat: To find a good butcher,emerging platform MarketMaker – http://bit.ly/coSpNq Its kindasorta helpful #meatcamp -8:54 PM Feb 11th, 2010


agropinion @ChefMark So that’s what my mom should have done to the tongue when she fixed it for us when we were little. #meatcamp -8:54 PM Feb 11th, 2010


ChefMark @iTweetMeat I was the one saying that I had to HOLD MYSELF BACK form making uncouth jokes, not scolding for it 😉#meatcamp -8:54 PM Feb 11th, 2010


KyFarmersMatter If you think u can’t find a farm 2purchase from, contact a local slaughterhouse. They know 100’s or can soure direct for you. #meatcamp -8:54 PM Feb 11th, 2010


ChaffinOrchards @JulieMett Some customers have bone aversion, like they are gross. Makes the meat taste better but you pay for it per lb#meatcamp -8:54 PM Feb 11th, 2010


WriteNowBiz @ChaffinOrchards sorry tweetchattookforever to post that -you mentioned using FB to mkt -through a group there or farm page? #meatcamp -8:54 PM Feb 11th, 2010


AdrianaV @JulieMett BONE IN!!! OMG, bone adds flavor to roasts, stock, whatever. So useful. Last beef share included a few “just” bones.#meatcamp -8:54 PM Feb 11th, 2010


JohnRumery How much would beef tenderloin be if bought as part of a 1/2 or whole? Ballpark $/lb How about top sirloin steaks? #meatcamp -8:54 PM Feb 11th, 2010


SeasLife Colorado’s Best Beef. Love that beef. It’s part of my current home artisan steak tasting kit #meatcamp -8:54 PM Feb 11th, 2010


meatcamp RT @KyFarmersMatter: If we want to keep the local butchers, we must support them. Takes alot 2run a USDA shop 🙂#meatcamp -8:54 PM Feb 11th, 2010


iTweetMeat @FarmerHaley The bones are still there (except head) re: dressed weight. #meatcamp -8:54 PM Feb 11th, 2010


JulieMett First I was forgetting #meatcamp. Now it’s showing up twice. I know why but now I can’t forget to STOP. URGH! #meatcamp -8:54 PM Feb 11th, 2010


PennyFull Prefer no bone. Complicated @JulieMett: Speaking of@iTweetMeats question, anyone have opinion on bone-in vs not? buyers, sellers? #meatcamp -8:54 PM Feb 11th, 2010


ChefMark @meatcamp Here’s an example of a MASTERFUL Scottish chef making pickled tongue (& cheek as well) http://bit.ly/8XgIHC#meatcamp -8:53 PM Feb 11th, 2010


agropinion So true RT @KyFarmersMatter: If we want to keep the local butchers, we must support them. Takes alot 2run a USDA shop 🙂#meatcamp -8:53 PM Feb 11th, 2010


renee_martin RT @iTweetMeat: To find a good butcher, there is an emerging platform called MarketMaker – http://bit.ly/coSpNq Its kinda helpful #meatcamp -8:53 PM Feb 11th, 2010


iTweetMeat Given the light sped of this convo… ref this sheet later, folks: http://bit.ly/aV31Ny #meatcamp -8:53 PM Feb 11th, 2010


AdrianaV RT @KyFarmersMatter: If we want to keep the local butchers, we must support them. Takes alot 2run a USDA shop 🙂 #meatcamp -8:53 PM Feb 11th, 2010


CrippleCreekBBQ @iTweetMeat the bowels,hoofs, and head is a lot of it, but look how heavy a leather jacket is and that’s only a small bit of hide #meatcamp -8:53 PM Feb 11th, 2010


AdrianaV @ricbradbury Should say not *always* possible–would do it if I had a car. #meatcamp -8:53 PM Feb 11th, 2010


farmconnect @FarmerHaley I saw that even with folks dedicated to buying direct. Can you sell individual cuts off the farm w/USDA Inspection? #meatcamp -8:53 PM Feb 11th, 2010


KyFarmersMatter @fourgreenis I can kinda see that. Imagine if u only had partial service 🙂 #meatcamp -8:53 PM Feb 11th, 2010


agropinion Our immigrant firends fed us stomach with some weird herbs. Chewy but yummy. Could have sprinkled marijuana on it for all I know #meatcamp -8:53 PM Feb 11th, 2010


KyFarmersMatter If we want to keep the local butchers, we must support them. Takes alot 2run a USDA shop 🙂 #meatcamp -8:53 PM Feb 11th, 2010


ChaffinOrchards @WriteNowBiz sorry i missed that? hompage?#meatcamp -8:53 PM Feb 11th, 2010


iTweetMeat To find a good butcher, there is an emerging platform called MarketMaker – http://bit.ly/coSpNq It’s kindasorta helpful#meatcamp -8:52 PM Feb 11th, 2010


JulieMett Speaking of @iTweetMeat‘s question, anyone have opinion on bone-in vs not? buyers, sellers? #meatcamp #meatcamp -8:52 PM Feb 11th, 2010


FarmerHaley @iTweetMeat normally our beef dresses 58%- 63% that is after u take out bones, hide, & other non meat parts thats how much weighs #meatcamp -8:52 PM Feb 11th, 2010


ricbradbury @AdrianaV Not true our ranch has had a number of tour–it animal has interesting whole ranch story that should be shared#meatcamp -8:52 PM Feb 11th, 2010


scottriverranch @farmconnect Had a great lengua taco yesterday wish had another now #meatcamp -8:52 PM Feb 11th, 2010


PennyFull Which is why I’m here tonight =) @carrieoliver: Sad thing is, some of that meat at roadside stands might be far better than grocer#meatcamp -8:52 PM Feb 11th, 2010


JohnRumery RT @iTweetMeat: We really do need to talk about yields, return. How does a 1200# animal yield only 500# of meat? #meatcamp-8:52 PM Feb 11th, 2010


KyFarmersMatter @carrieoliver Also value in knowing wher meat came from & supporting local farmers & butchers #meatcamp -8:52 PM Feb 11th, 2010


meatcamp @chefmark Pickled tongue doesn’t sound so great. Carnitas, tacos, now you’re (possibly) talking. Just don’t tell me what it is#meatcamp -8:51 PM Feb 11th, 2010


iTweetMeat @ChefMark Wait YOU were the one who addressed uncouth jokes about this forum earlier, now we are talking pickled tongues#meatcamp -8:51 PM Feb 11th, 2010


WriteNowBiz @ChaffinOrchards any particular site? or just a home page? #meatcamp -8:51 PM Feb 11th, 2010


ChaffinOrchards RT @scottriverranch: Positives of selling direct is learning what customers want. Variation in diets mandate talking 2 customers #meatcamp -8:51 PM Feb 11th, 2010


PennyFull More hangover relief lol @ChefMark: (Also, tacos de cabrito=reason to live) #meatcamp -8:51 PM Feb 11th, 2010


tgnh @poundforpound start by talking to @kyfarmersmatter -> she knows everything! #meatcamp -8:51 PM Feb 11th, 2010


ChaffinOrchards @poundforpound use localharvest.org or eatwild.com to find a local rancher you like, they will have their own butcher#meatcamp -8:51 PM Feb 11th, 2010


AdrianaV RT @poundforpound: how do you know if you have a good butcher? Or better yet, how do you find one? #meatcamp -8:51 PM Feb 11th, 2010


BarbarosaRnchrs @renee_martin esp in small ruminates. to me, taste varies much more than in beef. #meatcamp -8:50 PM Feb 11th, 2010


ChefMark Tongue is great when pickled, then hard seared to serve#meatcamp (Also, tacos de cabrito=reason to live) -8:50 PM Feb 11th, 2010


PennyFull Not stupid. @poundforpound: Stupid question, but how do you know if you have a good butcher? Or better yet, how do you find one? #meatcamp -8:50 PM Feb 11th, 2010


AdrianaV RT @CrippleCreekBBQ: I know impossible, but would love to have everyone who bought meat to meet the animal alive. = more reverence #meatcamp -8:50 PM Feb 11th, 2010


iTweetMeat We really do need to talk about yields, return. How does a 1200# animal yield only 500# of meat? #meatcamp -8:50 PM Feb 11th, 2010


PennyFull We call it barbacoa on the weekends or “hangover relief” lol@farmconnect: Big favorite, Tacos de lengua! #IHeartBeef #meatcamp -8:50 PM Feb 11th, 2010


fourgreenis @ChaffinOrchards True, ours takes custom order for packaging. How many steaks per package, 2lb v 5lb rolls ground beef, etc. #meatcamp -8:50 PM Feb 11th, 2010


BarbarosaRnchrs @ChaffinOrchards yep, FB, blog and email newsletter. haven’t tried craigslist yet #meatcamp -8:50 PM Feb 11th, 2010


AdrianaV @ChaffinOrchards I’ve seen FB–but Craigslist, wow. Never thought to look there! #meatcamp -8:50 PM Feb 11th, 2010


poundforpound Stupid question, but how do you know if you have a good butcher? Or better yet, how do you find one? #meatcamp -8:50 PM Feb 11th, 2010


renee_martin @ChaffinOrchards totally agree on that point. Animal husbandry skill (and art really) are HUGE factors in the ultimate taste.#meatcamp -8:50 PM Feb 11th, 2010


CrippleCreekBBQ I know this isn’t possible, but I would love to have everyone who bought meat to meet the animal alive. = more reverence#meatcamp -8:50 PM Feb 11th, 2010


PennyFull Down here (S TX), I see a lot of signs on the side of the road but it’s kinda scary. No regs. #meatcamp -8:49 PM Feb 11th, 2010


KyFarmersMatter @AdrianaV LOL #meatcamp -8:49 PM Feb 11th, 2010


carrieoliver @KyFarmersMatter Talking about what you do that adds value to farmers and consumers/chefs #meatcamp -8:49 PM Feb 11th, 2010


JulieMett @iTweetMeat approached merc but just for info; don’t have enough supply yet to pursue. Also, local burger! let’s go when u visit#meatcamp -8:49 PM Feb 11th, 2010


NYFarmer @poundforpound Delightful 2 see Vambridge checking in to#meatcamp tonight -8:49 PM Feb 11th, 2010


WriteNowBiz tweetchat just died here:-( #meatcamp -8:49 PM Feb 11th, 2010


ChaffinOrchards @meatcamp Ya we use craigslist and facebook, sounds like Tyler @BarbarosaRnchrs sold most of his CSA subscriptions through FB #meatcamp -8:49 PM Feb 11th, 2010


farmconnect Big favorite, Tacos de lengua! #IHeartBeef #meatcamp -8:49 PM Feb 11th, 2010


WriteNowBiz @Pleasanthouse we had tolearn various meats/cooking; had an “odd food day” w/heart, tongue etc #meatcamp -8:49 PM Feb 11th, 2010


ChefMark @iTweetMeat Like maybe a pack of rabid dogs got to it before he coulf properly butcher it??? #meatcamp -8:49 PM Feb 11th, 2010


AdrianaV Obama’s health plan–JK RT @KyFarmersMatter: My internet service is waaayyy behind. Where are we? Wut r we discussing?#meatcamp -8:48 PM Feb 11th, 2010


ChaffinOrchards @renee_martin I think breed mgt and locale play a huge part in the flavor of goat and lamb #meatcamp -8:48 PM Feb 11th, 2010


meatcamp RT @scottriverranch Positives of selling direct margin 2 if they try the beef vast majority are hooked & come back & bring friends#meatcamp -8:48 PM Feb 11th, 2010


SeasLife RT@Pleasanthouse Video of Chris Cosentino preparing beef heart tartar & grilled beef heart RT @offalchris http://j.mp/apCMor#meatcamp -8:48 PM Feb 11th, 2010


PennyFull I didn’t know that. Cool! @AdrianaV: Yes, excellent Mexican beef cheek recipe just won in @food52 #meatcamp -8:48 PM Feb 11th, 2010


KyFarmersMatter My internet service is waaayyy behind. Where are we? Wut r we discussing? #meatcamp -8:47 PM Feb 11th, 2010


iTweetMeat @JulieMett Put up a flyer at the Merc! or do you mkt thru there already? #meatcamp -8:47 PM Feb 11th, 2010


NYFarmer Interested in raising a few Holstein bull calves 4 freezer trade, pasture this summer, what is good weight to slaughter at?#meatcamp -8:47 PM Feb 11th, 2010


scottriverranch @meatcamp Positives of selling direct margin 2 if they try the beef vast majority are hooked and come back & bring friends#meatcamp -8:47 PM Feb 11th, 2010


KyFarmersMatter Using a side of beef/pork is not difficult. Ur getting the same cuts u wud normally buy at the store anyway #meatcamp -8:47 PM Feb 11th, 2010


ChazFrench @CocteauBoy you did not just compare milking a cow to rape. #meatcamp #dudewtf -8:47 PM Feb 11th, 2010


ChaffinOrchards @CarrieOliver Make ppl happy with recipes and bg info on cuts. Also portion packaging helps #meatcamp -8:47 PM Feb 11th, 2010


iTweetMeat @ChefMark Then I had to explain to the dude some possible scenarios as to why/how the beef ended up this way. Not fun.#meatcamp -8:47 PM Feb 11th, 2010


meatcamp @WriteNowBiz I’ve seen lots of people using Craigs List and Facebook to market their beef, pork, lamb, rabbits, chickens#meatcamp -8:47 PM Feb 11th, 2010


AdrianaV RT @Pleasanthouse: If we teach cooking in school, our kids will grow up with the knowledge of how to fabricate raw product#meatcamp -8:47 PM Feb 11th, 2010


renee_martin @ChaffinOrchards agreed… delicate or full bodied, depending upon preparation. #meatcamp -8:46 PM Feb 11th, 2010


agropinion @Pleasanthouse Our beef council gives “grants” to home econ. teachers so they can afford to use beef in their kitchens.#meatcamp -8:46 PM Feb 11th, 2010


JulieMett @iTweetMeat you know Lawrence 🙂 #meatcamp #meatcamp -8:46 PM Feb 11th, 2010


BarbarosaRnchrs @renee_martin good idea, need for my geeky skills to catch up with my concepts first though #meatcamp -8:46 PM Feb 11th, 2010


iTweetMeat Wowsa — #meatcamp is on fire! #meatcamp -8:46 PM Feb 11th, 2010


PennyFull Long time ago (when I was a kid), they did @Pleasanthouse: If we teach cooking in school, our kids will grow up with the knowledge #meatcamp -8:46 PM Feb 11th, 2010


ChefMark @iTweetMeat ouch! #meatcamp -8:46 PM Feb 11th, 2010


KyFarmersMatter @iTweetMeat Absolutely. If purchasing direct from a farm, it is VERY important 2know their butcher. #meatcamp -8:46 PM Feb 11th, 2010


iTweetMeat RT @Pleasanthouse: If we teach cooking in school, our kids will grow up with the knowledge of how to fabricate raw product#meatcamp -8:46 PM Feb 11th, 2010


AdrianaV @PennyFull Yes, excellent Mexican beef cheek recipe just won in @food52 #meatcamp -8:46 PM Feb 11th, 2010


ChaffinOrchards @renee_martin Goat tacos are one of my favs, also love loin chops, racks, and riblets. Can be really fancy meat!#meatcamp -8:46 PM Feb 11th, 2010


WriteNowBiz some are advertising online too 4direct sale #meatcamp -8:45 PM Feb 11th, 2010


farmconnect @FarmerHaley , I lost you in the stream, sorry. Couldn’t read your Tweet, it left so fast. #meatcamp -8:45 PM Feb 11th, 2010


Pleasanthouse If we teach cooking in school, our kids will grow up with the knowledge of how to fabricate raw product #meatcamp -8:45 PM Feb 11th, 2010


renee_martin @BarbarosaRnchrs Online version of your newsletter 2 with video tutorials so customer can start and stop as they learn to prep? #meatcamp -8:45 PM Feb 11th, 2010


agropinion @meatcamp Yep-not a lot of head every year, but that business grows without us doing anything to encourage it. Word gets around. #meatcamp -8:45 PM Feb 11th, 2010


iTweetMeat @JulieMett Really, I think that #SM and like tools are a great way to market your products, even w/in local community. Esp LWC #meatcamp -8:45 PM Feb 11th, 2010


PennyFull Word of mouth @JulieMett: Q to buyers: where do you hear about the farmers/meat CSAs you buy from? #meatcamp #meatcamp -8:45 PM Feb 11th, 2010


AdrianaV @JustFood & similar orgs RT @JulieMett: Question to buyers: where do you hear about the farmers/meat CSAs you buy from?#meatcamp #meatcamp -8:45 PM Feb 11th, 2010


ChefMark @farmconnect @lifebeginsat30 If my kitchen weren’t so messy right now, I’d snap a twitpic to show you how little space it takes up #meatcamp -8:45 PM Feb 11th, 2010


naprmm @CrippleCreekBBQ yeah, hunger is the greatest sauce in the world #meatcamp -8:45 PM Feb 11th, 2010


tgnh @JulieMett Introduced at farmers market. #meatcamp -8:44 PM Feb 11th, 2010


AdrianaV Word of mouth–foodie community RT @JulieMett: Q to buyers: where do you hear about the farmers/meat CSAs you buy from? #meatcamp #meatcamp -8:44 PM Feb 11th, 2010


meatcamp @lisamackhill Do you all sell any of your chickens, goats, cattle for meat or more for breeding purposes #meatcamp -8:44 PM Feb 11th, 2010


iTweetMeat If going direct, here’s an example of why you should KNOW YOUR BUTCHER before committing —http://tweetphoto.com/11092566 #meatcamp -8:44 PM Feb 11th, 2010


CrippleCreekBBQ @agropinion yeah the fear of starvation gets rid of your ~tarianism! lol #meatcamp -8:44 PM Feb 11th, 2010


JulieMett and to producers: how do you spread the word that you have meat for sale direct? #meatcamp #meatcamp -8:44 PM Feb 11th, 2010


naprmm @AdrianaV Hide it initially in foods they already enjoy#meatcamp -8:44 PM Feb 11th, 2010


agropinion If you go to Ireland, there are butchers and meat cutters everywhere, even in tiny towns. Makes it easy for farmers and consumers #meatcamp -8:44 PM Feb 11th, 2010


BarbarosaRnchrs @renee_martin Newsletter w/recipe Also, just kick them into deep end &expect them to swim 🙂 #meatcamp -8:44 PM Feb 11th, 2010


PennyFull If it’s head cheeks, Hispanics make barbacoa w/ it@AdrianaV: Still hoping I can find a source for beef cheeks #meatcamp-8:44 PM Feb 11th, 2010


KyFarmersMatter @iTweetMeat processing chrs 4bf vary by butcher. We chrg 38c/lb dress wt. + $50 kill bill/$10 rendering/scrap removal#meatcamp -8:44 PM Feb 11th, 2010


renee_martin @ChaffinOrchards so true. Our son came home from a friends house where his mother made slow roasted goat tacos. Total fan! #meatcamp -8:44 PM Feb 11th, 2010


meatcamp @agropinion Having hard time keeping up, do you sell your beef directly, too? #meatcamp -8:44 PM Feb 11th, 2010


JulieMett Question to buyers: where do you hear about the farmers/meat CSA’s you buy from? #meatcamp #meatcamp -8:43 PM Feb 11th, 2010


fourgreenis @FarmerHaley I do like tongue. First time was ok but the second time I cooked it was delicious. Been collecting recipes.#meatcamp -8:43 PM Feb 11th, 2010


naprmm no microwaves, LOL! http://bit.ly/bgWRv8 #meatcamp -8:43 PM Feb 11th, 2010


ChefMark @ChaffinOrchards mmm, goat reminds me of the annual matanza back in New Mexico…. #meatcamp -8:43 PM Feb 11th, 2010


AdrianaV Recipes, menu suggestions RT @renee_martin: I agree. How do you think they will best learn to be a little more adventurous?#meatcamp -8:43 PM Feb 11th, 2010


lisamackhill Hi #meatcamp I’m falling asleep but wanted to participate!-8:43 PM Feb 11th, 2010


agropinion @PAfarmgirl We’ve had 4 butchers that couldn’t afford to comply. Their facilties hv been empty for years. #meatcamp -8:43 PM Feb 11th, 2010


ChaffinOrchards @fourgreenis @FarmerHaley Used to hate liver but have had it a lot of diff ways not and like it more now #meatcamp -8:43 PM Feb 11th, 2010


KyFarmersMatter We chrg $2.50 lb rail weight for a side of beef ~Processing included. #meatcamp -8:43 PM Feb 11th, 2010


meatcamp @scottriverranch You too, Gareth, esp. since I’ve tasted your delicious beef. What are the pros/cons of selling more directly?#meatcamp -8:43 PM Feb 11th, 2010


renee_martin I agree. How do you think they will best learn to be a little more adventurous? #meatcamp -8:42 PM Feb 11th, 2010


PennyFull Hispanic market in S TX! @FarmerHaley@fourgreenis how about tounge? some reason I have had more than one tounge#meatcamp -8:42 PM Feb 11th, 2010


poundforpound Hi, Jack in Cambridge, MA. Mostly just hear to listen, thanks everyone for all the great info! #meatcamp -8:42 PM Feb 11th, 2010


NYFarmer Pho noodle house (Cambodian) has lots of recipes w/tripe#meatcamp -8:42 PM Feb 11th, 2010


KyFarmersMatter @iTweetMeat Yes, if purchase a whole/side/quarter from us, will cost a fraction of the price of same meat via retai#meatcamp -8:42 PM Feb 11th, 2010


ChaffinOrchards @scottriverranch Ours too! We just started a chapter in Chico, I was leery at first but now I am really into it #meatcamp -8:42 PM Feb 11th, 2010


ChefMark @meatcamp Yeah, it could really work well for people who know what they’re talking about to “cow-pool” #meatcamp -8:42 PM Feb 11th, 2010


ricbradbury @agropinion good point many market could become more sustainabily if some regulation where reworked #meatcamp -8:42 PM Feb 11th, 2010


agropinion @CrippleCreekBBQ The guys from Burma don’t eat some of the connective tissue that’s about it. They’ve been hungry=no waste#meatcamp -8:42 PM Feb 11th, 2010


FarmerHaley @fourgreenis how about tounge? some reason I have had more than one tounge when I get my freezer beef back! #meatcamp -8:42 PM Feb 11th, 2010


ChaffinOrchards @renee_martin Our winter meat CSA has a lot of goat so we address how to use each cut. Ppl love goat once they try it!#meatcamp -8:42 PM Feb 11th, 2010


AdrianaV Right… RT @iTweetMeat@AdrianaV It could … except youd only get 2 cheeks at most! #meatcamp -8:42 PM Feb 11th, 2010


renee_martin @BarbarosaRnchrs How do you educate them to use unfamiliar cuts? #meatcamp -8:41 PM Feb 11th, 2010


PAfarmgirl @agropinion My local butcher went out of business and then 6 months later he came back, he left b/c of regulations#meatcamp -8:41 PM Feb 11th, 2010


KyFarmersMatter @farmconnect Ea butcher is diff, gud custom exempt places but more oversight/reg’d n a USDA processor #meatcamp -8:41 PM Feb 11th, 2010


ChefMark @renee_martin Good question about fear of CSA’ers of unknown cuts. But they will learn, as they do with veggies, & LOVE#meatcamp -8:41 PM Feb 11th, 2010


iTweetMeat Hey @KyFarmersMatter and @chaffinorchards, how do you offer your customers better a value? #meatcamp -8:41 PM Feb 11th, 2010


crankycakes Way true in #vt, tho far from urban @chefmark @AdrianaV@fourgreenis Interest in offal esp. among urbanites. It’s….almost hip.#meatcamp -8:41 PM Feb 11th, 2010


BarbarosaRnchrs @renee_martin I find my CSA folks like the challenge and surprise of new cuts each month #meatcamp -8:41 PM Feb 11th, 2010


CrippleCreekBBQ @AdrianaV The first time I cooked them I went to my butcher and he was able to order them with his delivery. #meatcamp -8:41 PM Feb 11th, 2010


scottriverranch @ChaffinOrchards weston price buyers, the movement is really growing fast! They are the fastest part of my buyers and Loyal#meatcamp -8:41 PM Feb 11th, 2010


fourgreenis @FarmerHaley Can’t stand liver, give as gift to friends.#meatcamp -8:41 PM Feb 11th, 2010


agropinion We’ve lost butchers in our area because of regulations. Worry that more regulation will push others out of business.#meatcamp -8:40 PM Feb 11th, 2010


AdrianaV Hahah! RT @ChefMark@AdrianaV Actually, offal is not so much hip as its heart and liver & kidneys…. <g> #meatcamp -8:40 PM Feb 11th, 2010


meatcamp @ChefMark I wonder if (dreaming?) ppl in apartment complexes could cow-pool or pork-pool, or would ppl just fight over the meat #meatcamp -8:40 PM Feb 11th, 2010


farmconnect @iTweetMeat Re custom exempt – if it is safe enough to eat, isn’t it safe enough to eat? Big frustration w/no USDA inspected near #meatcamp -8:40 PM Feb 11th, 2010


ChefMark @AdrianaV Actually, offal is not so much hip as it’s heart and liver & kidneys…. <g> #meatcamp -8:40 PM Feb 11th, 2010


CrippleCreekBBQ @agropinion This country used to have the same use for offal. Sanitizing our “idea” of our food has taken that away!#meatcamp -8:40 PM Feb 11th, 2010


fourgreenis @meatcamp Yeah, we laughed about all the spare parts too. Tho I got rave reviews about oxtail soup. Any breed with multi tails? #meatcamp -8:40 PM Feb 11th, 2010


KyFarmersMatter @carrieoliver Very good point.Also U have the options of customizing the meat & packaging 2ur fam’s needs#meatcamp -8:40 PM Feb 11th, 2010


iTweetMeat @AdrianaV It could … except you’d only get 2 cheeks at most! #meatcamp -8:40 PM Feb 11th, 2010


billiegirltoo RT @FarmerHaley: RT @iTweetMeat: Hey now, buying direct also helps support THE LOCAL BUTCHER! #meatcamp -8:40 PM Feb 11th, 2010


tgnh @JohnRumery in our area I’ve seen larger packs (10-20lbs) becoming more popular in down economy #meatcamp -8:40 PM Feb 11th, 2010


renee_martin @iTweetMeat Do you think unfamiliar cuts are as scary to new meat CSA (bulk) customers as unfamiliar veggies from farmers market? #meatcamp -8:40 PM Feb 11th, 2010


naprmm It is amazing what variety meats you can find in ethnic stores, if you trust the source. #meatcamp -8:39 PM Feb 11th, 2010


ChaffinOrchards @BarbarosaRnchrs It’s probably weston price buyers, the movement is really growing fast! #meatcamp -8:39 PM Feb 11th, 2010


davidlj7 @carrieoliver the problem with the Charolais breed is the 110 pound birthweight (problems calving) and they get oxygen deprived#meatcamp -8:39 PM Feb 11th, 2010


BarbarosaRnchrs @carrieoliver we can do three, rancher, processor, consumer #meatcamp -8:39 PM Feb 11th, 2010


farmconnect @ChefMark Nice, looking forward to checking it out. Love the idea of the freezer doubling as a cutting area in small space#meatcamp -8:39 PM Feb 11th, 2010


FarmerHaley @farmconnect last year our freezer beef sales were way down, ppl cut back due 2 economy. hard 4 them 2 buy that much at once #meatcamp -8:39 PM Feb 11th, 2010


ChaffinOrchards Organ meats are soooo good for you! We have no problem selling them. Check out the weston price website for more info on health. #meatcamp -8:39 PM Feb 11th, 2010


scottriverranch @meatcamp I possibly over lecture customers to keep the meat away from a micro wave #meatcamp -8:39 PM Feb 11th, 2010


PennyFull RT @AdrianaV: Hear hear! RT @farmconnect: When you find a good local processor/butcher, do what you can to keep them in business! #meatcamp -8:39 PM Feb 11th, 2010


ChefMark LOL RT @AdrianaV@fourgreenis There’s growing interest in offal–especially among urbanites. It’s…dare I say…almost hip.#meatcamp -8:39 PM Feb 11th, 2010


AdrianaV Still hoping I can find a source for beef cheeks–really interesting convo other day. Would buying bulk help this issue at all?#meatcamp -8:39 PM Feb 11th, 2010


ricbradbury @farmconnect I go to there shop, talk with there customers about our beef and spend a little money to buy local pork or chicken #meatcamp -8:39 PM Feb 11th, 2010


carrieoliver One big reason buying more directly from farm is fewer middlemen in system. Can go from 18 steps to as few as 6.#meatcamp -8:39 PM Feb 11th, 2010


BarbarosaRnchrs Just this winter, I have been calls for offal. Never had so much interest before. Trying to figure out how to save next harvest#meatcamp -8:38 PM Feb 11th, 2010


JohnRumery Have any “big boxes” experimented with a bulk ordering program? #meatcamp -8:38 PM Feb 11th, 2010


ChaffinOrchards Sorry there I got behind, had a 2yr old melt down that needed containment #meatcamp -8:38 PM Feb 11th, 2010


AdrianaV Hear hear! RT @farmconnect: When you find a good local processor/butcher, do what you can to keep them in business!#meatcamp -8:37 PM Feb 11th, 2010


iTweetMeat Also my preference. RT @PennyFull: Agreed! @agropinion: Why havent I done tweetchat before? So much better than twubs#meatcamp -8:37 PM Feb 11th, 2010


meatcamp @fourgreenis That must have been one very messed up head of livestock if it had multiple livers and hears, lol #meatcamp -8:37 PM Feb 11th, 2010


AdrianaV @fourgreenis There’s growing interest in offal–especially among urbanites. It’s…dare I say…almost hip. #meatcamp -8:37 PM Feb 11th, 2010


FarmerHaley @fourgreenis my dog likes liver! problem is I think its good as well #meatcamp -8:37 PM Feb 11th, 2010


agropinion We found an outlet for hearts, liver other organ meats–Burmese immigrants love that stuff. #meatcamp -8:37 PM Feb 11th, 2010


iTweetMeat And if the butcher is custom exempt (not inspected), he can’t do anything w/ product except return it to the owner #meatcamp-8:37 PM Feb 11th, 2010


chowandchatter RT @farmconnect: When you find a good local processor/butcher, do what you can to keep them in business!#meatcamp -8:37 PM Feb 11th, 2010


scottriverranch @meredithmo @AdrianaV If more city dwellers were like these too lady’s are work would be infinitely better. Thank u 2#meatcamp -8:37 PM Feb 11th, 2010


KyFarmersMatter Preferrably, defrost in ur refrigerator. Sm pkgs shud defrost w/in 1day & lrgr shud take no more thn 2…U can wait 🙂#meatcamp -8:36 PM Feb 11th, 2010


PennyFull Agreed! @agropinion: Why havent I done tweetchat before? So much better than twubs #meatcamp -8:36 PM Feb 11th, 2010


farmconnect When you find a good local processor/butcher, do what you can to keep them in business! #meatcamp -8:36 PM Feb 11th, 2010


BarbarosaRnchrs @ChaffinOrchards u mind if I ask who? always getting eye for more freezer space #meatcamp -8:36 PM Feb 11th, 2010


fourgreenis @AdrianaV I think people don’t want the odd parts. Our first half we ordered included 2 hearts and several livers. 😀#meatcamp -8:36 PM Feb 11th, 2010


ChefMark @farmconnect I write the newsletter 4 Hawthorne Valley Farm’s CSA, which serves Upper Manhattan, Riverdale, & NYC farmer’s markets #meatcamp -8:36 PM Feb 11th, 2010


agropinion Why haven’t I done tweetchat before? So much better than twubs #meatcamp -8:36 PM Feb 11th, 2010


Pleasanthouse Video of Chris Cosentino preparing beef heart tartar & grilled beef heart RT @offalchris http://j.mp/apCMor #meatcamp -8:36 PM Feb 11th, 2010


AdrianaV @WriteNowBiz Yes, love beef stew #meatcamp -8:36 PM Feb 11th, 2010


iTweetMeat @ricbradbury I’m very lucky to have so many to work with!#meatcamp -8:36 PM Feb 11th, 2010


KyFarmersMatter Bare with me. U may have 2 @ me so I can see ur question. Technical difficulties #meatcamp -8:35 PM Feb 11th, 2010


AdrianaV RT @ricbradbury@iTweetMeat I think that local butchers are a big part of making bulk sustainable just from a rancher pov#meatcamp -8:35 PM Feb 11th, 2010


BarbarosaRnchrs @scottriverranch problem with seasonal production is storage for off season sales #meatcamp -8:35 PM Feb 11th, 2010


ChaffinOrchards @scottriverranch Ya we recently found anotehr producer with a walk in renting us space cheap! #meatcamp -8:35 PM Feb 11th, 2010


meatcamp @ChaffinOrchards @davidlj7 Recommend against microwaving beef (or any meat), seems to toughen it & it’s really pretty easy to cook #meatcamp -8:35 PM Feb 11th, 2010


WriteNowBiz ground & stew meat makes tasty dishes with the right recipe tho- doesn’t all have to be steaks #meatcamp -8:35 PM Feb 11th, 2010


ricbradbury @iTweetMeat I think that local butchers are a big part of making bulk sustainable just from a rancher pov #meatcamp -8:35 PM Feb 11th, 2010


CrippleCreekBBQ @carrieoliver It is the only beef we use! When I was in highschool in Wyo I kind of helped calf some of CBB’s grandmas! LOL#meatcamp -8:35 PM Feb 11th, 2010


iTweetMeat I ❤ the Mom and Pop shop. They are also a very fun crowd to work with! #meatcamp -8:35 PM Feb 11th, 2010


ChaffinOrchards RT @farmconnect @meredithmo It is great to see even NYC folks with tiny apartments who recgonize the value of buying from farmers! #meatcamp -8:35 PM Feb 11th, 2010


naprmm @ChefMark LOL! #meatcamp -8:35 PM Feb 11th, 2010


agropinion RT @farmconnect@meredithmo It is great to see even NYC folks with tiny apartments who recgonize the value of buying from farmers #meatcamp -8:34 PM Feb 11th, 2010


tgnh or the butcheress RT @iTweetMeat: Hey now, buying direct also helps support THE LOCAL BUTCHER! #meatcamp -8:34 PM Feb 11th, 2010


ChaffinOrchards @davidlj7 should be able to defrost a pound of ground beef in hot water in about 10 minutes #meatcamp -8:34 PM Feb 11th, 2010


scottriverranch @BarbarosaRnchrs @ChaffinOrchards We are in the process of building walkin cooler too. Chest freezer to hard to manage.#meatcamp -8:34 PM Feb 11th, 2010


AdrianaV @ChaffinOrchards Not me!!! Don’t even have a microwave. (see also 450 square feet…) #meatcamp -8:34 PM Feb 11th, 2010


agropinion We need more local butchers. RT @iTweetMeat: Hey now, buying direct also helps support THE LOCAL BUTCHER! #meatcamp -8:34 PM Feb 11th, 2010


farmconnect @meredithmo It is great to see even NYC folks with tiny apartments who recgonize the value of buying from farmers!#meatcamp -8:34 PM Feb 11th, 2010


iTweetMeat @tgnh Well it’s not the farmer doing the storing typically. That’s the butcher’s issue (do you agree, @KyFarmersMatter?)#meatcamp -8:34 PM Feb 11th, 2010


renee_martin RT @iTweetMeat: Hey now, buying direct also helps support THE LOCAL BUTCHER! <–Here Here! Can’t forget them.#meatcamp -8:34 PM Feb 11th, 2010


ChaffinOrchards @KyFarmersMatter Variable pricing….That’s another good point! #meatcamp -8:34 PM Feb 11th, 2010


AdrianaV RT @KyFarmersMatter: Some meat cuts have a higher retail value so by buying the whole ure gettin consistant all around pricing.#meatcamp -8:34 PM Feb 11th, 2010


FarmerHaley RT @iTweetMeat: Hey now, buying direct also helps support THE LOCAL BUTCHER! #meatcamp -8:34 PM Feb 11th, 2010


ChefMark @davidlj7 SACRELIGE! (Microwaving beef) #meatcamp -8:34 PM Feb 11th, 2010


carrieoliver @CrippleCreekBBQ Yes, if CBB = Colorado’s Best Beef. Love that beef. It’s part of my current home artisan steak tasting kit#meatcamp -8:34 PM Feb 11th, 2010


fourgreenis @ChefMark I’ll remember that. I think I still have a heart in the freezer. A bit intimidating. #meatcamp -8:33 PM Feb 11th, 2010


ChaffinOrchards @davidlj7 Well the vaccum packed stuff should be microwave safe, but who wants to microwave artisan beef???#meatcamp -8:33 PM Feb 11th, 2010


iTweetMeat Hey now, buying direct also helps support THE LOCAL BUTCHER! #meatcamp -8:33 PM Feb 11th, 2010


BarbarosaRnchrs @ChaffinOrchards differs by county. tehama isn’t so bad #meatcamp -8:33 PM Feb 11th, 2010


KyFarmersMatter Some meat cuts have a higher retail value so by buying the whole u’re gettin consistant all around pricing. Make sense?#meatcamp -8:33 PM Feb 11th, 2010


tgnh So, it is most advantageous to the farmer if customers order ahead & they avoid storage costs? #meatcamp -8:32 PM Feb 11th, 2010


carrieoliver One reason steaks very $$ is <100 lbs of steaks in 1,150 steer/heifer. If not willing to pay for ground beef/roasts, steaks $#meatcamp -8:32 PM Feb 11th, 2010


AdrianaV @fourgreenis In NYC always wondering how to get hands on odd parts–very hard to find here. What about HCCP limitations?#meatcamp -8:32 PM Feb 11th, 2010


CrippleCreekBBQ I was just talking to the wife (and she tried desperate to not listen) about smoking a beef heart. I think it would work well#meatcamp -8:32 PM Feb 11th, 2010


JulieMett RT @AdrianaV@FarmerHaley @ChaffinOrchards I like that buying direct is better for the farmer as well. #meatcamp -8:32 PM Feb 11th, 2010


davidlj7 i know planning is important when using bulk meat but has anyone invented microwable packaging for ground beef? #meatcamp -8:32 PM Feb 11th, 2010


emptysandwich Smart family RT @BarbarosaRnchrs: everytime I visit family, I must bring meat or get an earful about lack of meat#meatcamp -8:32 PM Feb 11th, 2010


ChaffinOrchards @BarbarosaRnchrs thought about it but all the health dept issues seem huge when you have ur own walk in??? #meatcamp -8:32 PM Feb 11th, 2010


farmconnect RT @tgnh: I’m all for more share of the $ for the farmer.#meatcamp -8:32 PM Feb 11th, 2010


agropinion Cutting out middleman is better marketing for the farm too. Nice 4 consumer to have a farm face they can connect their food do #meatcamp -8:32 PM Feb 11th, 2010


renee_martin @carrieoliver You and I have talked about Charolais. I preferred them, my dad didn’t. I also like Zin and Pop likes lighter wines. #meatcamp -8:32 PM Feb 11th, 2010


CrippleCreekBBQ @carrieoliver Hey Carrie is that ranch CBB?#meatcamp -8:31 PM Feb 11th, 2010


ChefMark @fourgreenis My new fave thing to do with the heart is to cut in thin slices, marinade in spices & grill as Peruvian anticuchos#meatcamp -8:31 PM Feb 11th, 2010


fourgreenis @davidlj7 Santa Gertrudis, he grew up near the King Ranch in TX. Farm in Gettysburg, PA sells it. #meatcamp -8:31 PM Feb 11th, 2010


meredithmo Good idea. RT @ChefMark: I have a chest freezer in my tiny NYC apt. It also serves as cutting counter (w/cutting boards on top) #meatcamp -8:31 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver Not that many ppl like Charlais x. I am going to have to try this beef u speak of! #meatcamp -8:31 PM Feb 11th, 2010


tgnh I’m all for more share of the $ for the farmer. #meatcamp -8:31 PM Feb 11th, 2010


BarbarosaRnchrs @ChaffinOrchards after biting bullet and building walk-in freezer, monthly costs aren’t too high #meatcamp -8:31 PM Feb 11th, 2010


renee_martin RT @AdrianaV@FarmerHaley @ChaffinOrchards I like that buying direct is better for the farmer as well. <–So do I.#meatcamp -8:30 PM Feb 11th, 2010


CrippleCreekBBQ RT@ChaffinOrchards: Our friend Jared bought a whole animal and is blogging abt usinghttp://yearofthecow.wordpress.com/ #meatcamp -8:30 PM Feb 11th, 2010


iTweetMeat @FarmerHaley Yes, improved margin. Keeps price more consistent, too, i.e. “specials” made up for by higher prices 4 other cuts #meatcamp -8:30 PM Feb 11th, 2010


carrieoliver @davidlj7 Speaking for myself, I love lot of diff’t beefs, not just breed that matters. But do love Charolais cross from CO ranch#meatcamp -8:30 PM Feb 11th, 2010


FarmerHaley Wow, lots of convo here! hard for me to keep up!#meatcamp -8:30 PM Feb 11th, 2010


AdrianaV @FarmerHaley @ChaffinOrchards I like that buying direct is better for the farmer as well. #meatcamp -8:30 PM Feb 11th, 2010


WriteNowBiz RT @FarmerHaley:when u cut out the middleman it allows for a better margin that both the farmer and customer can take advantage of #meatcamp -8:30 PM Feb 11th, 2010


ChaffinOrchards @BarbarosaRnchrs LOL nice well it’s good to have you. I don’t do a lot of twitter chat either, but it’s really fun! #meatcamp -8:30 PM Feb 11th, 2010


ChefMark RT@ChaffinOrchards: Our friend Jared bought a whole animal and is blogging abt using http://yearofthecow.wordpress.com/#meatcamp -8:30 PM Feb 11th, 2010


PennyFull Lurking and learning. My tiny mom is a big meat person and pushing me to stock the freezer #meatcamp #meatcamp -8:29 PM Feb 11th, 2010


BarbarosaRnchrs @scottriverranch yep, cheap ones who like high quality meat #meatcamp -8:29 PM Feb 11th, 2010


fourgreenis @AdrianaV We asked what to do with some of the more unusual things [heart, etc] and farmer gave suggestions. #meatcamp -8:29 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver Farmers can give a better deal when they don’t have to pay storage costs! Locker space is $$$ #meatcamp -8:29 PM Feb 11th, 2010


FarmerHaley @iTweetMeat when u cut out the middleman it allows for a better margin that both the farmer and customer can take advantage of #meatcamp -8:29 PM Feb 11th, 2010


BarbarosaRnchrs @ChaffinOrchards thnks, first chatroom type thingy. stepping into the big twitter world #meatcamp -8:29 PM Feb 11th, 2010


scottriverranch @BarbarosaRnchrs everytime I visit family, I must bring meat or get an earful about lack of meat. We must have the same relatives #meatcamp -8:29 PM Feb 11th, 2010


BarbarosaRnchrs @FarmerHaley customer feedback is best part of job, for sure #meatcamp -8:28 PM Feb 11th, 2010


nryyan RT @ChaffinOrchards: Our friend Jared bought a whole animal and is blogging about using the whole thinghttp://yearofthecow.wordpress.com/ #meatcamp -8:28 PM Feb 11th, 2010


carrieoliver @iTweetMeat @kyfarmersmatter Why is it less expensive to buy into a CSA, by 1/4 or 1/2, or by primals/roast #meatcamp -8:28 PM Feb 11th, 2010


davidlj7 @fourgreenis which breed does your husband like?#meatcamp -8:28 PM Feb 11th, 2010


ChaffinOrchards @BarbarosaRnchrs Hey Tyler! Great to have you here!!!#meatcamp -8:28 PM Feb 11th, 2010


nryyan RT @ChaffinOrchards: RT @scottriverranch: Had 2 buy my daughters freezers 4 college 1 uses it as kitchen table. Couldnt stand store bought meat #meatcamp -8:28 PM Feb 11th, 2010


ChefMark @ChaffinOrchards Good point: Buying a full side of beef means you appreciate each cut more, & don’t eat too much “steak”#meatcamp -8:28 PM Feb 11th, 2010


FarmerHaley @carrieoliver all my customers say it taste better than anything they have bought in the stores, its rewarding to hear feedback #meatcamp -8:28 PM Feb 11th, 2010


JulieMett awesome! RT@ChaffinOrchards: Our friend Jared bought a whole animal and is blogging abt usinghttp://yearofthecow.wordpress.com/ #meatcamp -8:27 PM Feb 11th, 2010


BarbarosaRnchrs everytime I visit family, I must bring meat or get an earful about lack of meat #meatcamp -8:27 PM Feb 11th, 2010


ChaffinOrchards RT @scottriverranch: Had 2 buy my daughters freezers 4 college 1 uses it as kitchen table. Couldnt stand store bought meat #meatcamp -8:27 PM Feb 11th, 2010


iTweetMeat There are different pricing strategies. Still, how in the end does that save $? #meatcamp -8:27 PM Feb 11th, 2010


CrippleCreekBBQ @fourgreenis I have found that breeds don’t have as much affect on the meat as the way the animal was raised. #meatcamp-8:27 PM Feb 11th, 2010


farmconnect @JohnRumery I’m about an hour south of you. Near South Haven. #meatcamp -8:27 PM Feb 11th, 2010


KyFarmersMatter @iTweetMeat Yes price differences. For instance, avg farmer n this area will chrg roughly $1.25 lb live wt & cust will pay proc’ng #meatcamp -8:27 PM Feb 11th, 2010


iTweetMeat @fourgreenis May I ask which breed? #meatcamp -8:27 PM Feb 11th, 2010


scottriverranch Had 2 buy my daughters freezers 4 college 1 uses it as kitchen table. Couldn’t stand store bought meat #meatcamp -8:27 PM Feb 11th, 2010


iTweetMeat RT @FarmerHaley: sell direct. Recomend 4 a couple reasons 1. supporting local farms, 2. u know more about what u get 3. cheaper #meatcamp -8:26 PM Feb 11th, 2010


FarmerHaley @farmconnect my butcher splits quarters for us, basically takes half of each cut and divides it #meatcamp -8:26 PM Feb 11th, 2010


carrieoliver RT @FarmerHaley: yes, sell direct. Recomend 4 couple reasons 1. supporting local farms, 2. u know more about what u get 3. cheaper #meatcamp -8:26 PM Feb 11th, 2010


ChaffinOrchards Our friend Jared bought a whole animal and is blogging about using the whole thinghttp://yearofthecow.wordpress.com/ #meatcamp -8:26 PM Feb 11th, 2010


farmconnect RT @ChefMark: I have a chest freezer in my tiny NYC apartment. It also serves as a cutting counter (with cutting boards on top) #meatcamp -8:26 PM Feb 11th, 2010


nryyan RT @ChaffinOrchards: I don’t get the issue of urban ppl not wanting a chest freezer. It takes 7 cubic feet to hold a half of beef. Freezers are cheap! #meatcamp -8:26 PM Feb 11th, 2010


fourgreenis @iTweetMeat My husband likes a particular breed so buying in bulk saves a lot of gas money [~400 miles round trip for our beef] #meatcamp -8:26 PM Feb 11th, 2010


iTweetMeat @KyFarmersMatter So pay for live animal, or for carcass, understanding there are price diffs #meatcamp -8:26 PM Feb 11th, 2010


CrippleCreekBBQ Home Depot and Lowes sells small rectangular freezers for those of us with little or no room. #meatcamp -8:26 PM Feb 11th, 2010


KyFarmersMatter You will want to ask who is responsible for the processing (butcher services) #meatcamp -8:26 PM Feb 11th, 2010


AdrianaV @ChefMark Chest freezer: maybe I could find space in my son’s room, LOL #meatcamp -8:25 PM Feb 11th, 2010


meatcamp @chefmark @johnRumery I would add just not knowing what you’re buying and if it’s worth it to the challenges of buying direct #meatcamp -8:25 PM Feb 11th, 2010


ChefMark @ChaffinOrchards Except in the summer, you have to be careful not to run the A/C full blast, or blow fuses! #meatcamp -8:25 PM Feb 11th, 2010


JohnRumery @farmconnect maybe not tonight, but yes. Interested. Where are you from in MI #meatcamp -8:25 PM Feb 11th, 2010


ChaffinOrchards @ChefMark Just met a chef in Truckee last week who buys whole animals, only has tri-tip one night a year #meatcamp -8:25 PM Feb 11th, 2010


FarmerHaley @carrieoliver yes, sell direct. Recomend 4 a couple reasons 1. supporting local farms, 2. u know more about what u get 3. cheaper #meatcamp -8:25 PM Feb 11th, 2010


KyFarmersMatter Some farmers will chg on live weight. Some will charge on carcass weight aka rail/dress wt. #meatcamp -8:25 PM Feb 11th, 2010


JulieMett @ChefMark we are excited about the lesser cuts. thanks for the recommendations! #meatcamp #meatcamp -8:25 PM Feb 11th, 2010


ChefMark @ChaffinOrchards I have a chest freezer in my tiny NYC apartment. It also serves as a cutting counter (with cutting boards on top) #meatcamp -8:24 PM Feb 11th, 2010


renee_martin @ChefMark we use a great butcher we trust for most meat (Bill McCann). The beef we buy comes prepackaged from@OpenSpaceMeats #meatcamp -8:24 PM Feb 11th, 2010


barbisu @geegeegee check out @ChefMark‘s #meatcamp -8:24 PM Feb 11th, 2010


JohnRumery @meatcamp Local butchers just more convenient. Bulk Co-op is good intention’d but only weekly p/u. and not much thought w/web ease #meatcamp -8:24 PM Feb 11th, 2010


AdrianaV @tgnh Yeah, recipes would help–or at least suggested use, “similar to x cut” also would be helpful #meatcamp -8:24 PM Feb 11th, 2010


JulieMett @tgnh we have started a recipe collection that’s provided to our customers. Looking to grow it! #meatcamp #meatcamp -8:24 PM Feb 11th, 2010


davidlj7 @AdrianaV they run a retail shop as well. They cut regular steaks and roasts for us and process into pepperoni, sausage, cat food#meatcamp -8:24 PM Feb 11th, 2010


ChaffinOrchards @AdrianaV Many freezers are smaller than a fridge. Had one house were it was in our living room. Totally worth it!#meatcamp -8:24 PM Feb 11th, 2010


carrieoliver @FarmerHaley I know you sell your beef directly, how did you start & why do you recommend it? #meatcamp -8:24 PM Feb 11th, 2010


iTweetMeat There are many ways to buy in bulk – 1/2’s, 1/4’s, CSAs, etc. Next ?: How does buying in bulk potentially save $? #meatcamp -8:24 PM Feb 11th, 2010


AdrianaV @carrieoliver Good butchers used to be very hard to find in NYC but many more getting into the game–mostly cutters though#meatcamp -8:23 PM Feb 11th, 2010


ChefMark @JulieMett Read up on what the “WHOLE animal” chefs are doing. Heston Blumenthal, Mark Cutrara, etc are bringing back lesser cuts #meatcamp -8:23 PM Feb 11th, 2010


tgnh Sounds like recipe inclusion that includes all cuts would be a smart marketing move for sellers…maybe personal fav. recipes?#meatcamp -8:23 PM Feb 11th, 2010


KyFarmersMatter Ok folks! It looks like I’m live now…where are we?? lol#meatcamp -8:23 PM Feb 11th, 2010


fourgreenis @FarmerHaley Do you sell direct? #meatcamp -8:23 PM Feb 11th, 2010


AdrianaV @ChaffinOrchards I have 450 square feet total, kitchen the size of a closet. Space is that much of an issue in the city! #meatcamp -8:23 PM Feb 11th, 2010


carrieoliver @AdrianaV Some other ways to buy in bulk to save, have your fav. in freezer is to work w/ a good butcher or order in volume online #meatcamp -8:23 PM Feb 11th, 2010


ricbradbury It would seem that there is a demand for old fashioned meat lockers-it would make bulk easier #meatcamp -8:23 PM Feb 11th, 2010


farmconnect Anyone selling split quarters? How do you divide?#meatcamp -8:22 PM Feb 11th, 2010


FarmerHaley @iTweetMeat Thanks, glad 2 make it here tonight!#meatcamp -8:22 PM Feb 11th, 2010


AdrianaV @ChefMark Yeah, small freezer really tough! Though loved being able to “shop” the freezer for several weeks. #meatcamp -8:22 PM Feb 11th, 2010


JulieMett @KyFarmersMatter this just isn’t your day! #meatcamp#meatcamp -8:22 PM Feb 11th, 2010


ChaffinOrchards I don’t get the issue of urban ppl not wanting a chest freezer. It takes 7 cubic feet to hold a half of beef. Freezers are cheap!#meatcamp -8:22 PM Feb 11th, 2010


ChefMark @renee_martin Do you freeze your whole side? or do you butcher it first, then freeze the parts? #meatcamp -8:22 PM Feb 11th, 2010


farmconnect @JohnRumery I can talk to you later about e-commerce options if you want after #meatcamp -8:22 PM Feb 11th, 2010


iTweetMeat @FarmerHaley Welcome, Mike. #meatcamp -8:22 PM Feb 11th, 2010


AdrianaV @JulieMett What an awesome gift! #meatcamp -8:21 PM Feb 11th, 2010


JulieMett If we have this issue, what about potential consumers? Not so many cooks out there any more. #meatcamp #meatcamp -8:21 PM Feb 11th, 2010


march76 RT @AZakenn: “We have no problems with the extinction of domestic animals.”-Wayne Pacelle, #HSUS President & CEO #agchat#ag4all #meatcamp -8:21 PM Feb 11th, 2010


FarmerHaley hey all, Mike Haley showing up late 4 the party!#meatcamp -8:21 PM Feb 11th, 2010


ChaffinOrchards @AdrianaV Labelling is key, dont’ buy meat in bulk unless it comes with good labels, who wants to guess what they are cooking? #meatcamp -8:21 PM Feb 11th, 2010


ChefMark @meatcamp Incovenience for most folks: modern life, small apartments, & small families, so it’s freezer or nothing at all#meatcamp -8:21 PM Feb 11th, 2010


JulieMett We get beef for birthdays every year. Our problem: knowing how to cook with all the cuts. (and we are farm kids!) #meatcamp#meatcamp -8:21 PM Feb 11th, 2010


iTweetMeat @KyFarmersMatter Gosh darn interwebs problems.#meatcamp -8:21 PM Feb 11th, 2010


AdrianaV @agropinion Yeah, can totally see how difficult that would be to do equal shares. #meatcamp -8:21 PM Feb 11th, 2010


renee_martin @carrieoliver I actually prefer to buy 1/2 an animal at a time. We usually have beef, pork, & game animals in the freezer.#meatcamp -8:21 PM Feb 11th, 2010


GreenRoofGrower We think other urbanites could do the same –http://greenroofgrowers.blogspot.com/2010/02/butchering-and-eating-pig-part-1.html #meatcamp -8:20 PM Feb 11th, 2010


KyFarmersMatter Sorry folks. I’m having internet problems. Am in and out #meatcamp -8:20 PM Feb 11th, 2010


AdrianaV @davidlj7 I’ve heard of buying from farmer but not from abbitoir–interesting #meatcamp -8:20 PM Feb 11th, 2010


agropinion We sell whole, 1/2 and 1/4 from our ranch too. Not a lot of head per year. Takes a lot of coordination to be fair to 1/4 buyers#meatcamp -8:20 PM Feb 11th, 2010


ChaffinOrchards @scottriverranch How long will they hang for you, Johansens gives us 21 – 28 days whole carcass dry age #meatcamp -8:19 PM Feb 11th, 2010


meatcamp @JohnRumery That’s a great question, we’re going to talk about barriers to buying in bulk. What makes it most inconvenient to you? #meatcamp -8:19 PM Feb 11th, 2010


davidlj7 little late, David Johnson a cow calf rancher and I’m starting to eat my own bulk beef from a local abattoir #meatcamp -8:19 PM Feb 11th, 2010


iTweetMeat @ChazFrench Awesome. Keep this in mind —http://bit.ly/7r7pSN #meatcamp -8:19 PM Feb 11th, 2010


scottriverranch @ChaffinOrchards Used to use Johanesens but found 1 in Rosberg Or 1 hr closer USDA & organic too. #meatcamp -8:19 PM Feb 11th, 2010


GreenRoofGrower We bought a half pig from the supplier of a local restaurant. Butchered and and cooked it with an underground supper club. #meatcamp -8:19 PM Feb 11th, 2010


AdrianaV @ChaffinOrchards That would be great–other prob with share is that cuts weren’t well labeled–wasn’t always sure what I got#meatcamp -8:19 PM Feb 11th, 2010


ChefMark Well, if 1/4 sharing, you could find a kosher producer, Kosher folks get the front half, & non-kosher get the back end! <g>#meatcamp -8:18 PM Feb 11th, 2010


JohnRumery Feel buying bulk is inconvenient for many. Our Co-ops ordering website is painful . Any good web-based ordering systems?#meatcamp -8:18 PM Feb 11th, 2010


agropinion @renee_martin Already there. Seems much better. Thanks for looin out for me. #meatcamp -8:18 PM Feb 11th, 2010


ChaffinOrchards @AdrianaV A meat CSA works the same as a veggi CSA, you pay up front and get a few lbs of meat each week #meatcamp-8:18 PM Feb 11th, 2010


iTweetMeat @AdrianaV With your quarter, did you get sort of like a “variety pack”? #meatcamp -8:18 PM Feb 11th, 2010


JulieMett Thx, I’m in! RT @iTweetMeat@JulieMett OR… log in to tweetchat.com and enter meatcamp as the hash to follow #meatcamp -8:18 PM Feb 11th, 2010


AdrianaV CSA: you get weekly/monthly deliveries of farm’s output. Again–high element of serendipty #meatcamp -8:18 PM Feb 11th, 2010


renee_martin @agropinion try tweetchat.com/room/meatcamp it might be more stable. #meatcamp -8:18 PM Feb 11th, 2010


carrieoliver @renee_martin Well, you do have some experience in buying pork by the whole & beef from @openspacemeats, feel free to chime in. #meatcamp -8:17 PM Feb 11th, 2010


ChaffinOrchards @scottriverranch Are you using johansens?#meatcamp -8:17 PM Feb 11th, 2010


NYFarmer Dairy farmer listening in during evening chores #meatcamp -8:17 PM Feb 11th, 2010


tgnh @kyfarmersmatter Do you prepare 1/2’s + 1/4’s for this kind of distribution in your butcher shoppe? #meatcamp -8:17 PM Feb 11th, 2010


AdrianaV What is a CSA: Community Supported Agriculture. Runs diff ways, but basically you buy a share of farm’s output– #meatcamp -8:17 PM Feb 11th, 2010


ChaffinOrchards @scottriverranch us too #meatcamp -8:17 PM Feb 11th, 2010


farmconnect Anyone else getting repeats on Twubs? Triplicate posts#meatcamp -8:17 PM Feb 11th, 2010


ChaffinOrchards @AdrianaV Lots of farms have pkg deals that aren’t quite a 1/4 but get a better rate & lots of diversity #meatcamp -8:17 PM Feb 11th, 2010


ChefMark @ricbradbury CSA=Community Supported Agriculture. Many ppl buy in shares at beginning of season, farmers deliver what they harvest #meatcamp -8:17 PM Feb 11th, 2010


CrippleCreekBBQ @farmconnect which dill brats? #meatcamp -8:17 PM Feb 11th, 2010


scottriverranch Found great success in going to USDA facilities so can sell small quantities first. #meatcamp -8:17 PM Feb 11th, 2010


agropinion Twubs just kicked me out for the 2nd time. GRRRRR#meatcamp -8:16 PM Feb 11th, 2010


MiramonteWinery #meatcamp? Is that like #bandcamp … only different? -8:16 PM Feb 11th, 2010


renee_martin Renee here – lurking mostly, but definitely an advocate of buying meat directly from producers I trust and knowing a good butcher. #meatcamp -8:16 PM Feb 11th, 2010


AdrianaV Very little control over what cuts you get in 1/4 share–mostly cheap cuts, but okay with me–willing to go with serendipity#meatcamp -8:16 PM Feb 11th, 2010


PAfarmgirl @iTweetMeat we sell 1/4 and 1/2 to many other people. we do not butcher the meat on farm though, it goes to a local butcher#meatcamp -8:16 PM Feb 11th, 2010


ChefMark RT @ChaffinOrchards: I recommend trying lots of gf or artisinal beef b4 buying in bulk. Like carrie says it varys as much as wine #meatcamp -8:16 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver For example only 1 tri-tip per half#meatcamp -8:16 PM Feb 11th, 2010


ChazFrench @iTweetMeat that’s could be possible when I finish culinary school this summer #meatcamp -8:16 PM Feb 11th, 2010


iTweetMeat @JulieMett OR… log in to tweetchat.com and enter meatcamp as the hash to follow, #meatcamp automatically posted#meatcamp -8:16 PM Feb 11th, 2010


ChaffinOrchards @carrieoliver A cow is symmetrical down the back bone, front is diff from back. evenly dividing a half into 1/4’s is tricky#meatcamp -8:15 PM Feb 11th, 2010


ricbradbury Sorry what is a CSA? #meatcamp -8:15 PM Feb 11th, 2010


agropinion @farmconnect HELLOOOOO. Good to see you tonight too.#meatcamp -8:15 PM Feb 11th, 2010


AdrianaV @tgnh My contact had a relationship with a farmer, came up with idea based on conversations. But open to trying other ranches.#meatcamp -8:15 PM Feb 11th, 2010


carrieoliver @ChaffinOrchards Why don’t quarters divide well, too few steaks or chops? #meatcamp -8:15 PM Feb 11th, 2010


ChefMark @JulieMett here’s a hint: If you use tweetdeck & reply to antoher person’s tweet, it automatically appends the Hashtag#meatcamp -8:15 PM Feb 11th, 2010


iTweetMeat @PAfarmgirl Have you ever sold any? #meatcamp -8:15 PM Feb 11th, 2010


ChaffinOrchards @tgnh I recommend trying lots of gf or artisinal beef before buying in bulk. Like carrie says it varys as much as wine#meatcamp -8:14 PM Feb 11th, 2010


Herbguy But we are serving “Rock Dove of Love” this week #meatcamp-8:14 PM Feb 11th, 2010


PAfarmgirl b/c we raise our own beef, i have never experience “buying” meat other than in bulk. its the best way #meatcamp -8:14 PM Feb 11th, 2010


meatcamp @JulieMett Try using Tweetchat.com and logging into#meatcamp stream. -8:14 PM Feb 11th, 2010


AdrianaV Yup, I’m seeing more and more meat CSAs in Brooklyn–including meat only! #meatcamp -8:14 PM Feb 11th, 2010


Herbguy Actually, I was thinking of some of the guests, whom, it seems, only dine out once a year #meatcamp -8:14 PM Feb 11th, 2010


tgnh @AdrianaV How did you choose who to buy from? Did you try out many sellers 1st? #meatcamp -8:14 PM Feb 11th, 2010


iTweetMeat @AdrianaV So would you like that to a Cow-Pool?#meatcamp -8:14 PM Feb 11th, 2010


ChaffinOrchards Quarters don’t divide well so we don’t do them#meatcamp -8:13 PM Feb 11th, 2010


ChaffinOrchards @AdrianaV Many urban folks have also turned to Meat CSAs as an option versus buying a 1/4 #meatcamp -8:13 PM Feb 11th, 2010


fourgreenis Just arrived. Have bought beef in 1/2 RT @iTweetMeat: Tonight’s topic is buying meat directly or in bulk. #meatcamp -8:13 PM Feb 11th, 2010


farmconnect @agropinion Hey Jody. #meatcamp -8:13 PM Feb 11th, 2010


JulieMett dang it, can tell I’m going to forget the #meatcamp all night. We have grass-fed beef on our little farm of Kansas prairie -8:13 PM Feb 11th, 2010


AdrianaV Was a great way for urban people with VERY little freezer space to do beef share; otherwise none of us along has room4 whole side #meatcamp -8:12 PM Feb 11th, 2010


iTweetMeat @ChazFrench I can help you with this (slaughter & fab), but you’d have to trek to Central PA #meatcamp -8:12 PM Feb 11th, 2010


meatcamp @Herbguy Please feel free to jump in with your Valentine’s Day dining menu/suggestions #meatcamp -8:12 PM Feb 11th, 2010


CrippleCreekBBQ we are in @tweetchat talkin #meatcamp All meat all evening. Come by and have some input! -8:12 PM Feb 11th, 2010


agropinion Hi Jody, rancher from KS. Blog on ag and food issues at http://www.agropinion.com Lurking while I eat will jump in latr. #Iheartbeef#meatcamp -8:12 PM Feb 11th, 2010


ChazFrench I’m Chaz, I’m a culinary student, devout omnivore and lover of meat. I want to learn ethical slaughter and fabrication#meatcamp -8:11 PM Feb 11th, 2010


KyFarmersMatter I made it…sort of 🙂 #meatcamp -8:11 PM Feb 11th, 2010


carrieoliver @adrianaV A lot of ppl thinking about buying meat in bulk. What are the ways you’ve explored when trying to buy more directly?#meatcamp -8:11 PM Feb 11th, 2010


AdrianaV Was approached by friend of a friend to do a beef share–basically several of us buying 1/4 of an animal together & then divvying #meatcamp -8:11 PM Feb 11th, 2010


farmconnect @CrippleCreekBBQ I still want to know where you get your dill brats! #meatcamp -8:11 PM Feb 11th, 2010


nel1jack *Baby bassinette & crib #meatcamp dang nabbit -8:11 PM Feb 11th, 2010


CrippleCreekBBQ @nel1jack YOURS BABY?? congrats! #meatcamp -8:11 PM Feb 11th, 2010


iTweetMeat First off, we’ll talk about buying meat in bulk. @AdrianaVhas been doing this lately. #meatcamp -8:10 PM Feb 11th, 2010


Herbguy #meatcamp ? Will you be talking about Valentine’s day dining? RT @renee_martin: RT @ChaffinOrchards: i’m guest speaker 2nite on#meatcamp -8:10 PM Feb 11th, 2010


CSBBQ Go Meat!! RT @CrippleCreekBBQ: we are ready to talk meat and all it’s glory! #meatcamp -8:10 PM Feb 11th, 2010


scottriverranch #meatcamp. If those calves get out again lets talk about veal. -8:10 PM Feb 11th, 2010


renee_martin RT @carrieoliver: We’re welcoming @AdrianaV@chaffinorchards @kyfarmersmatter as guest experts. Amy is having internet challenges but is on phone #meatcamp -8:10 PM Feb 11th, 2010


nel1jack Dang gotta go deliver a baby #meatcamp -8:10 PM Feb 11th, 2010


CrippleCreekBBQ we are ready to talk meat and all it’s glory!#meatcamp -8:09 PM Feb 11th, 2010


iTweetMeat So great you’re here this evening! RT @AdrianaV: Guest speaker tonight on #meatcamp along with @chaffinorchards#meatcamp -8:08 PM Feb 11th, 2010


renee_martin RT @ChaffinOrchards: i’m guest speaker 2nite on#meatcamp come join us via http://www.tweetchat.com -8:08 PM Feb 11th, 2010


ChefMark I’m Chef Mark, NYC Personal Chef & Producer for Culinary Media Network. I’m about great food & the stories of people who make it #meatcamp -8:08 PM Feb 11th, 2010


LadyLeeT @ChefMark nice tell @carrieoliver I say hi!! #meatcamp -8:08 PM Feb 11th, 2010


AdrianaV Guest speaker tonight on #meatcamp along with@chaffinorchards -8:08 PM Feb 11th, 2010


carrieoliver We’re welcoming @AdrianaV @chaffinorchards@kyfarmersmatter as guest experts. Amy is having internet challenges but is on phone #meatcamp -8:08 PM Feb 11th, 2010


JohnRumery 3rd #meatcamp. Grand Rapids MI obsessed BBQer -8:07 PM Feb 11th, 2010


farmconnect @nel1jack Love your blog. #meatcamp -8:07 PM Feb 11th, 2010


ChaffinOrchards I am guest speaker tonight on #meatcamp come join us via http://www.tweetchat.com sorry other followers for the excessive tweets tonight! -8:07 PM Feb 11th, 2010

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2 thoughts on “#meatcamp Transcript, 11 February 2010

  1. You can click on “show conversation” at this search to see some of the @ replies and specific conversations a bit better. Lots of topics addressed last night and got a bit confusing at times.

    http://search.twitter.com/search?q=%23meatcamp

    If that doesn’t work just go to search.twitter.com and enter the meatcamp hashtag in the search box.

    Thanks for hosting these chats. Helps put things in perspective.

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