More Americans are buying meat directly from farmers, ranchers, and independent processors who they trust. This supports local agriculture and provides access to high-quality meat—along with a closer connection to your food. But for folks buying meat directly for the first time, this begs the question: where to start?
Here are some factors to keep in mind when buying meat straight from the source.
FINDING THE RIGHT PRODUCER
Sourcing meat directly from a farmer or rancher starts with finding the right producer. Farmers markets are a great place to start. They’re one of the best places to connect with local farmers and ranchers, ask questions, and get a sense of their production practices.
Many meat producers also sell online via their own website, a co-op, or social media. Some operate farm stores or participate in local sales groups. Asking friends, neighbors, or even local butchers for recommendations is another great way to find trustworthy sources.
Once you have a few names, ask them questions! Unlike grocery store meat, buying direct allows you to learn more about how the animals were raised. Producers are typically open about their methods and happy to share details. Many small producers also offer farm tours, giving customers an opportunity to see the operation firsthand.
Because direct-to-consumer producers don’t always participate in value-added labeling programs, a visit can be a good time to ask about factors that are important to you.
For example, do you prefer meat from animals raised without antibiotics or added hormones? What about organic or humane certified? Maybe you’re more concerned with the animals being pasture-raised or how the producer ensures their animals are healthy. Maybe you’re just curious about the farmer or rancher’s philosophy about raising livestock—or all the above!
It’s also key to ask about feeding and finishing. Are the cattle exclusively grass-fed or finished on grain? This will affect the yield (for bulk buyers), taste, and leanness of the meat.
DECIDING WHAT TO BUY
Once you’ve found a producer, the next step is determining which type of meat fits your needs. One of the main choices is whether to purchase individual retail cuts or buy in bulk.
Retail cuts will be similar to what you’d expect to see in a grocery store: familiar cuts such as steaks, roasts, and ground beef in smaller quantities. These cuts are typically vacuum-sealed and labeled, making them convenient for immediate use or freezing. This is ideal for the consumer who wants to try a few products before purchasing in bulk or prefers to have more of a certain kind of cut (e.g., steaks).
Bulk buying, on the other hand, involves purchasing a whole, half, or quarter of an animal. This option—sometimes called “meat shares”—is more economical per lb but requires freezer space and planning ahead. Instead of picking individual cuts, you receive a mix that includes steaks, roasts, and a significant amount of ground beef.
Some farmers offer customization through a “cut sheet,” allowing buyers to specify how they’d like the meat portioned—e.g., thicker steaks, more roasts, or extra ground beef. Pricing varies, with some producers charging a flat per-lb fee, while others base costs on hanging weight plus separate processing fees. If you’re considering this route, include pricing in the questions to ask your producer or processor!
Whether you’re buying in bulk or individual cuts, a major difference when purchasing direct is a lack of a specific quality grade. Large processors use USDA graders to classify meat as Prime, Choice, or Select based on marbling and tenderness. Small, local processors typically don’t grade their meat, which means buyers need to trust the producer’s reputation and production practices rather than relying on grade. For many consumers, however, the quality speaks for itself.
WHAT TO EXPECT WHEN BUYING IN BULK
While bulk purchases demand more up-front investment, they often result in significant savings over time compared to buying individual cuts. If you’re considering a bulk purchase, it’s helpful to understand what comes with a quarter, half, or whole animal.
Typically the per lb price you pay will be on the animal’s hanging weight. The take home weight (i.e., the weight of the finished products) will likely be in the ballpark of 25-35% less than the hanging weight. The amount of beef will vary, particularly between grass- and grain-finished animals since grass-finished animals are leaner and typically yield less meat compared to grain-finished.
Packaging often differs between retail and bulk purchases as well, although it can depend on the processor’s inspection type. Retail cuts are usually vacuum-sealed with the farm or processor’s branding, while bulk orders are often wrapped in butcher paper and labeled with the name of the cut and marked “Not for Retail Sale.” In both cases, the packages are typically frozen right after processing and packaging is complete.
THE BIGGER PICTURE
Whether buying a little or a lot, purchasing directly from a farmer or rancher is more than just a transaction. It’s a way to connect with local livestock producers, build rural economies, and keep your food dollars close to home.
While it requires more effort than picking up a package at the grocery store, the rewards are worth it: more transparency, higher-quality meat, and the satisfaction of knowing exactly where your food comes from.
Whether you’re looking for a few steaks or a freezer full of beef, farmers and ranchers in your community and region are eager to fill your need. Local meat processing is on the rise—and our Friesla team is proud to be helping lead this charge. Watch how here.