At Taminga, we sell limited volumes of our beef to the public, and we sell this beef as a side of a cow, rather than individual cuts. If you’re thinking this is a lot of meat, you’re right, it is – so, why do we do it this way?
The answer lies partly in trying to reduce meat wastage, and partly in the fact that we process only small volumes of animals for consumer sales.
The problem that all butchers and meat retailers face, is that the prime cuts like a BBQ sirloin or juicy rib-eye only constitute around 15% of the usable meat from a carcass.
The remaining 85% of cuts are all considered secondary, some of which is turned into sausages and minced meat, and of course there are the delicious steaks and briskets which are great for slow cooking. So, if we only sell what individual buyers want, then we would be selling of lot of prime cuts, a few kilos of sausages and mince, and have a lot of other excellent meat left over.
This means we are entering into a deal with you, our customers, where we supply high quality beef that comes from sustainable, local pasture, and in exchange, we ask that you help us to ensure that all the usable cuts are used and enjoyed.
This also means that you might need to plan. You could find friends and family to share a side with; arrange freezer storage for up to 60kgs of beef cuts, which can do for you for a limited period, and search out new ways of slow cooking briskets, smoking ribs using the other great cuts!
We might also start to rethink the value of meat in our diet.
Red meat remains the most efficient means for growing and consuming protein, and high quality red meat is an important source of nutritionally dense food. Meat is a truly premium, high value food product. Sustainable red meat is a true luxury food item. We should respect it.
What Do I Do with Half a Cow?
Dealing with half a cow can seem like a daunting task at first, and indeed it is a lot of meat. Half a cow can deliver you around 50k–70gs of meat, including cuts for roasting, brisket cuts for smoking, chunky cuts for slow cooked curries, sausages, minced meat as well as the traditional prime cuts for barbecue grills.
If split between two families of four, you will get something like the following for each household:
- 8–10 kgs of BBQ cuts, topside and skirt
- 5–6 kgs of brisket, blade, bolar and silverside cuts
- 2 kgs of ribs and shins
- 8–9 kgs of minced meat and sausages.
There are a number of excellent websites which offer a whole world of culinary delights taking you well beyond your standard BBQ fare. Talk about respecting the value of the cow!
And remember to register your interest with us and join our customer list, even if you are not ready to commit just yet.
