From the high plains to your dinner plate, Wyoming beef runs deep #meriwetherfarms #wyoming #localbeef #farmlife | Meriwether Farms
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From the high plains to your dinner plate, Wyoming beef runs deep #…
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The 2025 baling season is finally over | High Plains Farmer
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Inside the prime beef chiller here at Plains Butchery. Hanging the fresh body's of beef away from today's kill. The importance of keeping the quarters separated for the first 24hours Is key to the aging process. The last thing you want to do is push them up tight and trap the heat within the carcass, this will cause bone taint issues and general deterioration of the meat. These quarters were around 30 - 35 degrees internally and overnight will slowly come down to 2.2 - 2.4 degrees which they wil
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FacebookPlains Butchery, Home Kill Specialists
Welcome to the Plains Butchery Facebook page. Follow along to learn more about where your cuts of meat come from and whats involved with the process from paddock to plate. We are a team of 10 based in Edgecumbe in the beautiful Bay of Plenty. Specializing in the slaughtering & processing of beef , sheep , pigs, venison , goats and wild game. Below is a quick clip of a loin of pork which has been cured and then smoked & turned into bacon . It's running through our MHS chop cutter being sliced to
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Meal preppin’ with Coastal Plains Meat Company!! This Live Hard beef was a 10/10! #cajunmamas #mealprep #healthymealprep | Koa Guidry Melancon
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