Purchasing meat directly from the farm has many benefits for both the farmers and the eaters:
- The entire purchase price goes to the farmer.
- You get high-quality, delicious meat from farmers you can get to know over time.
- You avoid the cruel and destructive system of industrial meat production.
Buying beef, pork, lamb, bison, poultry and other meats this way is vastly different from the meat counter at your local supermarket and it will take some adjustment. Consider:
1. Most local farmers produce seasonally on a small scale and have limited marketing outlets. Consequently, they sell only frozen meat because it's not feasible for them to sell all the meat they produce before it spoils.
2. Producers prefer to sell beef and pork by the half (side) or quarter, but sometimes they offer a bundle of mixed cuts in 20-25 pound lots. These are processed in facilities that have been inspected by the state and/or federal government and come in marked butcher paper or labeled plastic. Some sell at farmers' markets by the individual cut.