This is what I do. August / September (right after the county fair's) is a great time to work with businesses that are processing 4H pigs. I get about 20 pounds of pork fat a year through one here (render lard, use in all of my home processing).Your best bet is developing a relationship with a Custom cut and wrap place.
^ Good point.This is what I do. August / September (right after the county fair's) is a great time to work with businesses that are processing 4H pigs. I get about 20 pounds of pork fat a year through one here (render lard, use in all of my home processing).
I'd call around Bozeman to see if they have any - if not the Costco pork butt option will work (for sausages and the like).
I don't mix fat into my grind. If I'm making burgers, I have some ground bacon ends that I'll mix in while I'm making dinner. I use most of my grind in sauces.
Growing up, we always had beef trim mixed in with our burger. I quit doing that when I left the house and began processing my own. It was an extra expense I couldn't really afford at the time. Now I really prefer nothing added in my burger. You spend all the time acquiring the meat, carefully processing it - it doesn't make sense to add cheap filler that is only going to take away from your product.Last year I did 50/50 on my burger with beef. But this year I will do about 40% beef for my burger meat.
that's an ambitious list! If you're going to run that much beef with it I think I'd buy the cheapest meat at whatever store and grind it myself.Thanks for the tip guys I am only 21 and this will be my second year doing all my own meat processing. Last year I did way too many deer/elk sticks and not enough brats or burgers so this year I will be putting all the grind meat off my 2 elk, antelope, bear, and 3 deer into brats and burger. Last year I did 50/50 on my burger with beef. But this year I will do about 40% beef for my burger meat. The cheapest ground beef I can find is 2$ per lb at Walmart. Anyone know of any ground beef thats cheaper? For my brats last year I did about 40% pork shoulder from Costco. This year I am planning on doing about 20 -25% pork fat for my brats I ordered 100lbs worth of brat casing/seasoning kits from Waltons along with 25lbs of breakfast sausage seasoning. I called around and found a shop in Bozeman that is willing to save their pork trimmings/fat for me but said they could only get me about 10lbs worth so I will probably go to TNC to buy the other 15lbs for the brats. I may have to shoot a few more deer!