Market Notes: From Nose to Tail

Buying Meat Direct from Farmers

“Local Food: How to Find it, How to Buy It“  is sponsored by the Minnesota Institute for Sustainable Agriculture. Appendix 3: Buying Meat Direct from Farmers contains questions to discuss with the producer, the types of decisions you may make regarding ordering specific cuts, and, most importantly, space requirements: “In general, 30 pounds of meat takes up one cubic foot. Make sure that you have ample freezer space at the time that you order your meat, before you get the meat home!”

Consumer Guide to Whole Animal Buying

“Beef and Pork, Whole Animal Buying Guide” is a new publication created by the Iowa State University’s Small Meat Processors’ Working Group, and funded in part by a SARE grant. It explains buying pork and beef as whole animals (or portions) from local producers: marketing terms, information on storage and handling, meat inspection, meat cut-out weight, and includes color photos of common retail beef and pork cuts by primal. Producers may also consider using the publication to help clients. You may download a free pdf, or order a print copy in color ($6.50) or in B&W ($1).

Homesteading Heritage Poultry

Yellow House Farm, in Barrington, NH, is again offering classes on poultry husbandry. The “Homesteading Heritage Poultry” series is comprised of four session or seminars, held on consecutive Thursday evenings from 6:30 pm to 8:30 pm. Three cycles have been scheduled, the first one beginning on Thursday, September 3rd.  Students may sign up for individual seminars at the rate of $20.00 per seminar, or for all four seminars in the “Homesteading Heritage Poultry” series for $75.00.

The Whole Hog

Maine Faire, Saltwater Farm, Lincolnville

Sunday, September 13, 2:00 pm – 4:00 pm

As part of this year’s Maine Fare, a class on  “The Whole Hog” is scheduled. Peter Sueltenfuss, of Fore Street Restaurant in Portland, will be demonstrating the art of butchering a whole hog, including the best use of all its parts for charcuterie, sausages and curing. Participants will sample pre-prepared pâté, terrines, pulled pork, and confit. Tickets are $65 and may be purchased in advance.

Nose to Tail Pork Processing Workshop

MOFGA, Common Ground Education Center, Unity, Maine

Saturday - Monday, October 10 - 12

This popular workshop is held annually by MOFGA, and is guided by the notion that sustainable agriculture doesn’t end at harvest: “Efficient use of every crop component is an important part of sustainable production. This hands-on workshop will demonstrate how to get the most and the best out of an organic, pasture-raised pig, from slaughter to sausage, using every part but the squeal.” It is sold out for 2009, however, if you would like to be added to the mailing list, please call the office at 207-568-4142.