Disruptions in the traditional supply chains for various animal proteins have been in the news for several weeks now; several clients reached out with questions about challenges sourcing proteins yesterday, and my daughter in Missoula today noted bare meat counters at her favorite grocer and limits on protein purchases at Costco there (actually imposed nationally today).
Now more than ever it’s time to develop a relationship with a local rancher, ranch group, or innovative butcher sourcing locally.
If you’ve not explored this avenue before, one immediate challenge you’ll find is that some local operations have the capacity to manage their own butchering and packaging, and some don’t. Those that have the capacity to butcher and package for delivery on site are “busier than one arm paper hangers” these days as my grandmother used to say; you may need to get in line for an order – just do it.
Ranch operations that don’t have or manage their own onsite butcher/wrap operations are likely going to be in a bit of pickle in terms of getting animals to slaughter, though that will very much depend on your local and regional conditions (we’re in North Texas, and COVID-19 related impacts on small regional processors haven’t apparently been that bad based on what we’ve heard over the past few weeks).
We’ve long been fans of sharing a whole or side of beef (or range-raised pig) with another family (or two); the pricing is unbeatable, and you’re able to buy a variety of great grass-fed cuts (avoiding CAFO-sourced animals all together) and buy from reputable, local ranchers you can look in the eye if you really want to. (Just remember, they’re busy, busy, busy these days.)
Storage will be an issue for some folks, though when they’re back in stock in your neighborhood, that chest freezer you’ve had on your wish list needs to bump to the top of the stack.
Hang in there, stock up when you can, and work out home storage plans so you’ll never be caught short again.
