Author Topic: Something fishy - what is Tyson up to? (Read 3169 times)

SeanJohnson · « **Reply #5 on:** April 28, 2020, 06:12:09 AM »

Quote from: jvk on April 28, 2020, 01:38:23 AM

I'd like to say something about the meat supply. We live in an ag/rural area, where there are a lot of confinement barns for animals. We know quite a few of these animal "farmers", and even though my husband and I DO NOT agree with confinement, we are friendly with the operators. Many of them have animals--sized for butchering--just sitting there. They aren't being picked up for slaughter because of all the meat processing plant closures. We know one person who hasn't had eggs picked up for several weeks. They just keep piling up...not to mention the dairy farmers that are dumping milk.

It's really happening. This isn't something made up by the media.

What gets me is that if you were to take 5 gallons of this milk, a beef, a pork, and a couple chickens to every house in town, and gave it to them, most people wouldn't know what to do with it anyway. Most of it would still go to waste.

We ordered garden seeds 1 month ago, and still haven't received them, because the company is so far behind on filling the vast amounts of orders. When we ordered, all the companies we normally ordered from were not accepting any more orders because of the huge amounts of orders they all had to fill. We ordered chicks to raise for meat--they were about sold out as well. Usually we get them in July because it works out to be a better time to butcher in the fall, but my husband ordered some now and another set for July, just in case.

But what are people going to do in the winter? How many of them are going to can/freeze/dehydrate or in any way preserve their garden's summer bounty? How many even know how? How many of you know how?

I strongly encourage each and every one of you to learn how to can and dehydrate your foods. Those with larger families probably already buy in bulk, but if at all possible, buy bulk amounts of salt and other dry goods. You can make do without a lot, if you have to, but salt is pretty hard to do without. If you can, go online and get 50 or 100# of good quality sea salt. Yes, it's expensive, but it'll keep for a long, long time.

I'm not trying to be an alarmist--just facing the reality of the coming hard times. Even if it turns out this go-round isn't "it" as far as our world changing completely, it's really only a matter of time. Your efforts won't be wasted either way.

👏👏👏

It certainly seems as though they are trying to cause food shortages and starvation.

Processing plants closing because of a virus (or 5G?) which is much less dangerous than the common flu doesn’t seem to justify the response.

What a wake-up call this is to get out of the city and become self-sufficient (too late now, though).

Piles of meat, produce, and milk going right into the dump.

In Minnesota (where Tyson is), they killed 3,000 healthy pigs, and announced another 200,000 would likely also be wasted for lack of processing.

Meanwhile, I just looked through beef and pork ads on Craigslist in Minnesota, and not one farmer giving it away, or even discounting it. They would rather bury it than give it away, setting us up for disaster.

alaric · « **Reply #6 on:** April 28, 2020, 07:43:55 AM »

Factory farms and their fake "chickens" need to go the way of the Dodo anyway as they are poisoning millions on a daily basis. There's a lot immoral and unethical in our "food" processing systems in this country to begin with that just needs to go away. And I am in no way a vegan of the sort, but I have to admit, I've never been into eating that disgusting many-colored, feathered biped to begin with.

Nothing "fishy" about Frankenchicken;

https://www.dailymail.co.uk/news/article-115588/Meet-Frankenchicken.html

SeanJohnson · « **Reply #7 on:** April 28, 2020, 08:50:26 AM »

From a local farmer on Craigslist:

https://minneapolis.craigslist.org/dak/grd/d/northfield-butcher-ready-hogs-freezer/7113682156.html

Butcher ready Hogs freezer pork - $150(Northfield)

Home grown live hogs available. 300 pound live weigh for $150. Will deliver to you for you to butcher.

All the processors and meat markets are full right now, so reaching out to Hunters and homesteaders who are looking to process their own and fill their freezers.

[Note: This is “live weight” (ie., How much the pig weighs walking around).

“Hanging weight” is how much the hog weighs after being gutted/slaughtered, which is generally 72% of live weight, so a 300lb hog will be 216lbs hanging weight.

“Commercial cuts” are what you actually bring home, and this averages about 67% of hanging weight.

So, of that 216lb hanging weight, you are bringing home 145lbs of pork.

So in the end, if you want to figure out the cost/pound of pork, you just add the live weight you paid to the farmer, plus the processing you paid to the butcher, and divide that by the commercial cut weight pounds of pork you take home (which you can anticipate being 50% of the live weight) -SJ]

SeanJohnson · « **Reply #8 on:** April 28, 2020, 09:01:53 AM »

An even better deal from a farmer in southern Minnesota:

The Situation:
Unfortunately, the coronavirus has affected us all in so many different ways. With the recent closing of the Smithfield, Tyson, and other meat processing plants, farmers everywhere have been left with large sums of livestock with nowhere to go while consumers are preparing for meat shortages in grocery stores. The CEO of the Minnesota Pork Board estimated that farmers will have to euthanize 200,000 hogs in the state over the next several weeks.

The Sloot family has owned a small hog farm for over 60 years, and they currently have over 600 hogs on their farm in Winthrop, MN that they are seeking to sell to processors or consumers over the next few weeks. This number will increase over time if the meat processing facilities remain closed.

Please consider purchasing a fully butchered and processed hog from them in these strange and difficult times, and please spread the word to anyone you think may be interested.

The Black Angus of Pork:
The family prides itself on its relationship with Compart Family Farms (https://www.compartduroc.com/) where it sells the majority of its pork. Compart Family Farm pork, aka the Black Angus of Pork, is known for its premium quality and sells to top tier restaurants such as Manny’s Steakhouse (Minneapolis), Smoak BBQ (Rochester), and OMC Smokehouse (Duluth).

Each hog comes to market weighing approximately 280 lbs and yields roughly 110 – 120 lbs of pork (more if people order very specific cuts). As with all meat, exact yields are difficult to estimate but you will receive the butcher’s standard of pork quantity according to a 1 hog or 1⁄2 hog order. The family is offering portions of a whole hog or a half hog. Please see below for rough estimates of what that may look like.

The official order form (link on the following page) allows you to select precisely what you want!

Whole Hog Package:
Front Shoulder Cut – Steak / Roast (14 lbs)
Pork Loin – Tenderloin / Bone-in Pork Chops / Boneless Pork Chops (16 lbs)
Hind Legs – Steak / Fresh Ham Roast / Bone-in Smoked Ham (30 lbs)
Pork Belly – Smoked Bacon / Fresh Side Pork (22 lbs)
Ground Pork (27 lbs) Spare Ribs (6 lbs)

1⁄2 Hog Package:
Front Shoulder Cut – Steak / Roast (7 lbs)
Pork Loin – Tenderloin / Bone-in Pork Chops / Boneless Pork Chops (8 lbs)
Hind Legs – Steak / Fresh Ham Roast / Bone-in Smoked Ham (15 lbs)
Pork Belly – Smoked Bacon / Fresh Side Pork (11 lbs)
Ground Pork (14 lbs) Spare Ribs (3 lbs)

Payment:
The cost of a whole hog is $260 and a half hog is $130. Please pay via check at pickup. Checks can be made out to “John Sloot Inc.” This cost covers the market price of the hog as well as processing and packaging.

Also note that at current market prices, the family is still losing money on each hog they sell. If you are able, please consider adding a little extra!

Delivery / Pick-Up:
The pork will be available for pickup at the Winthrop Market (the town grocery store) in Winthrop, MN. We will give each buyer notice when their hog goes in with the date and time it will be available for pick-up (this will typically be about 10 days in advance of pick-up). There will be some wiggle room on pick-up date, but to keep the freezer from overflowing, please act quickly! To get in on the first round, please put your order in by Friday, May 1st, 2020. Later orders will be accepted but may take longer to prepare!

Please note that, due to a lack of butchers’ capacity at this time (everyone with excess livestock are going to butchers!), orders could be staggered out through the next few weeks or months.

By our best estimates, we believe a four-door sedan could hold 1 (possibly 2) hogs worth of pork while a pick- up truck could hold 4 (possibly 5) hogs worth of pork.

If you would like to place an order, please fill out the Google form below, and feel free to reach out to me (chaddavidberg@gmail.com; (651) 757-6464) or Kellie Sloot (yesterdayskitchen@gmail.com) with any questions. Thank you for your interest!

Order Form: https://forms.gle/dqUvmejazmEDn3kL7

Ladislaus · « **Reply #9 on:** April 28, 2020, 09:07:02 AM »

This is just Phase 2 of the program. Phase 1 was unemploying people. Phase 2 is to starve them. ... all so that people will be begging for the vaccine.

Main grocery store chains around here are largely out of meat. Thankfully we know of this independent farm and butcher shop here in Amish country that still has supply, and not many people know about it ... just the locals.

CathInfo.com

Author Topic: Something fishy - what is Tyson up to? (Read 3169 times)

SeanJohnson

Re: Something fishy - what is Tyson up to?

alaric

Re: Something fishy - what is Tyson up to?

SeanJohnson

Re: Something fishy - what is Tyson up to?

SeanJohnson

Re: Something fishy - what is Tyson up to?

Ladislaus

Re: Something fishy - what is Tyson up to?