Re: Ordering grassfed meat online

[Guest guest]

I have personally talked with and exchanged E-mail with Ted Slanker of Slanker's

Grass Feed Meats: http://www.texasgrassfedbeef.com/

He claims to be the largest distributor of grass-fed meat in the US. He thinks

that you must use chemicals to control some weeds. He thinks the grass-fed meat

from animals grazing on chemical treated pastures is so much better than the

meat from grocery store that it is worth it.

No use of chemicals is important to me.

I buy most of my meat from Alan Birkenfeld at www.paidom.com. He is as honest as

they come.

The difference between these two men is night and day. If you choose to buy from

Alan, please tell him I sent you.

Kathy

---- Cray Fish <crayfishfeed@...> wrote:

=============

Does anyone have experience with researching any of the vendors to see

how stringent they are with their feeding programs?

[Guest guest]

>

> He claims to be the largest distributor of grass-fed meat in the

US. He thinks that you must use chemicals to control some weeds. He

thinks the grass-fed meat from animals grazing on chemical treated

pastures is so much better than the meat from grocery store that it

is worth it.

This is what seems to happen when farms get too big. It's almost like

the bigger the farm the more the inherrent compromise that has to

come with it. I also found a negative review of slanker's on a

website somewhere, that it didn't taste good and you can't get your

money back.

>

> No use of chemicals is important to me.

Me too!!!!!

>

> I buy most of my meat from Alan Birkenfeld at www.paidom.com. He is

as honest as they come.

>

> The difference between these two men is night and day. If you

choose to buy from Alan, please tell him I sent you.

I'll check this guy out and I will absolutely tell him you sent me if

I buy from there. I was also thinking about US wellness.

I noticed with grassfed meat, sometimes the butcher doesn't grind it

as much as say whole foods and it can be bumpy to eat. Have you

noticed that in this guy's grassfed ground beef?

[Guest guest]

-

> I also found a negative review of slanker's on a

> website somewhere, that it didn't taste good and you can't get your

> money back.

Yeah, some years ago I got some beef from him, and it tasted rancid --

like rancid fish oil, specifically. But when I called to ask to

return the meat, Ted insisted that it was fine, that grassfed beef was

supposed to taste like " salmon " , that tasting like salmon was a good

thing that he and his wife enjoyed, etc. etc. etc. Needless to say, I

haven't gotten any meat from them since.

-

[Guest guest]

I have ordered from Paidom, as well, for several years and have always

been happy with their products.

Good people.

-Patty

>

> I buy most of my meat from Alan Birkenfeld at www.paidom.com. He is

as honest as they come.

>

[Guest guest]

Just jumping in the middle here - in " Charcuterie " it says the

temperature of the meat is incredibly important while grinding - if

it's too warm it gets an " off " texture. The context was sausage

making but doesn't it seem like it would hold true across the board?

I wonder if smaller processors may be using cheaper equipment because

the volume they do isn't enough to pay for the more expensive

equipment?

>

>

> >

> > He claims to be the largest distributor of grass-fed meat in the

> US. He thinks that you must use chemicals to control some weeds. He

> thinks the grass-fed meat from animals grazing on chemical treated

> pastures is so much better than the meat from grocery store that it

> is worth it.

>

> This is what seems to happen when farms get too big. It's almost

like

> the bigger the farm the more the inherrent compromise that has to

> come with it. I also found a negative review of slanker's on a

> website somewhere, that it didn't taste good and you can't get your

> money back.

>

> >

> > No use of chemicals is important to me.

> Me too!!!!!

> >

> > I buy most of my meat from Alan Birkenfeld at www.paidom.com. He

is

> as honest as they come.

> >

> > The difference between these two men is night and day. If you

> choose to buy from Alan, please tell him I sent you.

>

> I'll check this guy out and I will absolutely tell him you sent me

if

> I buy from there. I was also thinking about US wellness.

>

> I noticed with grassfed meat, sometimes the butcher doesn't grind

it

> as much as say whole foods and it can be bumpy to eat. Have you

> noticed that in this guy's grassfed ground beef?

>

[Guest guest]

Renate-

> Just jumping in the middle here - in " Charcuterie " it says the

> temperature of the meat is incredibly important while grinding - if

> it's too warm it gets an " off " texture. The context was sausage

> making but doesn't it seem like it would hold true across the board?

> I wonder if smaller processors may be using cheaper equipment because

> the volume they do isn't enough to pay for the more expensive

> equipment?

I don't know, Ted Slanker runs a very big business, and his meat, IMO,

sucks. By contrast, I have a small grinder here at home (well, small

by commercial standards -- it's an 80# stainless monstrosity which is

pretty darn big for your average home) and when I grind meat for

sausage or anything else I have no trouble regulating the temperature

and texture.

-

[Guest guest]

> I noticed with grassfed meat, sometimes the butcher doesn't grind

it

> as much as say whole foods and it can be bumpy to eat. Have you

> noticed that in this guy's grassfed ground beef?

I consider myself a bit of an expert on processing meat because we did that on

our farm when I was a child. My dad had a room full of meat cutting equipment

and a walk-in cooler. I agree with haecklers statement.

As for Alan's meat, no, bumps.I have absolutely no complaints about any of his

meat. I also have alot of experience with his ground beef because for the last 2

years I fed it to my small dog.

Having a relationship with your farmer is important. And you will have the

opportunity to have that with Alan.

Kathy

>

>

> >

> > He claims to be the largest distributor of grass-fed meat in the

> US. He thinks that you must use chemicals to control some weeds. He

> thinks the grass-fed meat from animals grazing on chemical treated

> pastures is so much better than the meat from grocery store that it

> is worth it.

>

> This is what seems to happen when farms get too big. It's almost

like

> the bigger the farm the more the inherrent compromise that has to

> come with it. I also found a negative review of slanker's on a

> website somewhere, that it didn't taste good and you can't get your

> money back.

>

> >

> > No use of chemicals is important to me.

> Me too!!!!!

> >

> > I buy most of my meat from Alan Birkenfeld at www.paidom.com. He

is

> as honest as they come.

> >

> > The difference between these two men is night and day. If you

> choose to buy from Alan, please tell him I sent you.

>

> I'll check this guy out and I will absolutely tell him you sent me

if

> I buy from there. I was also thinking about US wellness.

>

> I noticed with grassfed meat, sometimes the butcher doesn't grind

it

> as much as say whole foods and it can be bumpy to eat. Have you

> noticed that in this guy's grassfed ground beef?

>