We often get questions about where to find meat or having to fight high prices in certain regions.
Many of ya'll are near state universities and here is a source I was unaware of.
Posted by Boomer on May 15, 2003 at 09:17:24:
Hello, I'm new to this forum, and I am a little hesitant to start out by offering a suggestion to the masters of BBQ.
If you have trouble finding certain cuts of meat, see if you're near a land grant university with an animal science program. Often they retail sales and because its relatively low volume, they will be glad to provide any unusual or hard to find cuts. For ex. I prefer whole shoulders which are almost impossible to get through regular retail outlets, but no problem at local U. Whole brisket, no problem. Want a whole hog, half a cow, they're the place to go.
Our local U has state of the art of the equipment, plus the animals come from the U farms, so you can be reaosnably sure of quality. Beef tends to be on the high side of the grade. You get to know exactly where the animal came from and exactly who buthcered it.
Also, at the local U, if they have the meet in the freezer, and you call ahead, they will put in their frig and let it defrost, so you don't have tthat hassel.
Also our local U meat head will negotiate. Ex. on my last call he mentioned that he had two complete Tri tips that he couldn't get rid of. No demand here in the sunny south. I being a world traveler (at least as far as Santa Maria, Ca.) knew a perfectly good use for those Tri tips, so said I would do him a favor if he would cut the price --- how about from $2.39/# to a $1.39/#
Also they may be butchering animals not in ready supply, lamb. goats, etc.
Downside is that supply is not one hundred per cent reliable --- butchering schedule follows class demands. No pig science this quarter, may not have pig (although they usually have some in freezer). Although are local U will provided a whole hog to order at any time. Also you can't just walk in and do business-- usually have very restricted schedule for sales.
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