rehctub: << For the record, feed loting is not always a dearer alternative, in fact, many producers now feed lot as it can be a cost effective method as you know you will turn your meat out in 55 to 100 day. >>

For the record, feedlots are a blight on the meat industry. They are cruel to the cattle, environmentally disastrous and exist for the sole purpose of making otherwise lean meat fatty (and thus apparently more money for the producer).

You really wouldn't want to live next door, or downstream from one.

Yellow fat is from cow meat, worn out milkers. Feedlotting is for finishing so called prime beef, which adds to the cost. Vaccume packaging allows meat to mature and tenderize for a period of six weeks, at refrigerator temps. After this period the meat is meant to be eaten or frozen. Never buy a package with a loose vacume seal. The worst thing with meat from cattle now is, the cattle were bred to have meat marbeling thats why they respond to feedlotting so well. The fat is distributed right through the meat. There is no fat layer to cut off.
Stick with a jersy cow rump and you will never go wrong. [ do not cook with oil use a little water and low temp. ]

Rehtcub

<< Just for the record, I don't think there is anything wrong with cheaper meats, so long as the consumer is aware of what they are buying and they don't have unrealistic expectations. >>

I believe we have established that the posters to OLO are a canny lot regarding their meat purchases.

CJ Morgan your point about feed-lots is spot-on - well said.

<< MLA calls for less stress on feedlot cattle

Tuesday, 15/09/2009...

"After they've been feed-lotted, then when they go to saleyards, it's probably important that we always keep those animals in the same social mob right through to the slaughter chain," he says.

"As soon as you have stress in an animal prior to slaughter, the glycogen levels get depleted and they become dark cutters and tough.">>

http://www.abc.net.au/rural/news/content/200909/s2686277.htm

Of course instead we could just disband feed-lotting altogether. Perhaps Rechtub could enlighten us on how to avoid meat that has been processed via the feed lot. Now that would be useful.

*Perhaps Rechtub could enlighten us on how to avoid meat that has been processed via the feed lot. Now that would be useful*

Thats quite easy Fractelle, just go to the supermarket and buy the
dark cutting meat!

Not all feedlots are bad, many farmers have paddocks with hay and
grain feeders, which they call feedlots. There is still shade and
space etc. From there those cattle are sold direct weight and grade,
without ever going to a saleyard, which avoids all the stress.

It is that grain feeding which fills up muscles with glycogen and
as the animals don't spend all day walking around, looking for food,
but sit down and chew the cud alot of the day, meat quality improves.

I can see that with lambs coming in from pasture that might not be
ideal any more, due to the time of year etc. It takes them a week
or two to change the rumen bacteria and adjust, then slowly they
fill up with energy. After 3-4 weeks they have so much energy, they
are doing little jumps in the air and spend alot of time playfully
trying to bang each other :)

I often add a bit of extra magnesium to the mineral mix, which
helps to quell anxiety (as it does with humans) so they snooze
and eat, chew the cud of play the fool with one another.

Those large feedlots that exist in Qld, are mostly for meat going
to Japan, Korea etc, where they insist on long fed grain beef.
Personally I think that those cattle should be given shelter and
a bit more space, but that is just me.

The Japanese insist on marbled meat, indeed that is what their
Waygu breed is all about and what they pay big money for.

Vacuum packing excludes air to control harmful bacteria.

You can keep the vacuum packed for up to four months at fridge temps I believe although we only keep it for four to six weeks before breaking it up and deep freezing.

Maybe a butcher could comment on max storage in Cryovac at fridge temps.

Cornflower
Maybe a butcher could comment on max storage in Cryovac at fridge temps.

There is a lot of confusion over cry-o-vac meats, most of which has been put in place by un-knowledgable butchers themselves.

COV generally has a shelf life of 8 to 12 weeks, provided there have been a number of criticle steps followed during processing and storage.

This does not apply to meats that have been COV'ed by butchers. Max shelf life is only possible if the processing is performed at the abbs under strict conditions. Please don't be fooled.

Max shelf life requires No bone, consisitant temperature, ultimately between 1 and 4 DegC and the meats must be processed within 48 hours of slaughter. All COV meats must also be stored 'fat side up' as the blood will turn the meat if the cut is stored with fat on the bottom.

'TIP' If you are storing say a 'whole rump', make sure it is 'fat up'. Also, keep it in an esky with ice on your way home as this will also help.

Butchers started to COV for customers in the early 80's. They would tell people that they could have their meat COV for camping and it will last for 6 weeks. This is simply not true in most cases.

A COV machine in a shop costs around $5,000, whereas one at an Abb costs up to $2million. Huge difference.

So, ask how old the meats is first, then, place it 'fat side up' if applicable in the bottom rear of your fridge as this is generally the coldest.

'Tip' Most COV cuts are at least two weeks old before sold. I don't sell anything with less than 4 - 6 weeks if possible. I have even refussed to sell meats, although I had them, as they were not aged enough. That's hard, essecially when I only get paid when my meats are sold.

Also, don't be put off by any unpleasent odor when opening, however, if this odor doesn't disapear within 2 to 3 hours, you may have a problem.

Hope this helps.