Ground beef is so versatile to use. It's also one of the most expensive meats to have processed.
Our steers are born and raised on our farm. We know exactly what they have been fed from day zero. Meaning we had...
- to feed the momma
- to breed the momma
- to wait for the baby
- to deal with the teenager cattle *place eye roll here*
- to get to adult stage
- to harvest 2 years later.
You get the idea.
Our Farm (Woodbridge Dairy Farm) doesn't buy a half or whole hanging animal or go to the local animal auction house to purchase some other farmers half finished cattle or hogs and say it's ours. Even if it's cheaper to do it that way, and we know a few farmers or vendors who do it that way. It works for them and they can sell cheaper, because they have less invested.
I have to be able to look you in the eye at the market or farm and know that I'm offering you the best, healthiest meats we can raise from the conception.
You vote with your money on how your food is raised.
Ground beef is expense just for the simple fact that it's ground. Grinding cost extra to have done at the local processor. There's a lot of grind on a whole beef so spreading the cost it much easier to do then, a steak where there's less of them on the whole beef.
Ground beef recipes are a dime a dozen...I do have a couple recipes that use over and over. Crowd pleasers. These recipes were first shared with our Meat CSA members.