Why is it important to age beef?
There are two types of ageing, dry and wet ageing. At Mission Meats we do both. The dry ageing process is the preferred way to age our beef, and the speciality beef we carry is always dry aged. But because of the demand for the most tender cuts we must use wet aged as well.
Ageing is a process that breaks down the fibrous, connective tissue in the muscle, tenderizing the meat. Also, in the dry age process, moisture evaporates from the muscle creating a greater concentration of beefy flavour and a taste that most people enjoy. This is why we like to dry age our beef at least 21 days and sometimes better than 30 days!
Ageing is a process that breaks down the fibrous, connective tissue in the muscle, tenderizing the meat. Also, in the dry age process, moisture evaporates from the muscle creating a greater concentration of beefy flavour and a taste that most people enjoy. This is why we like to dry age our beef at least 21 days and sometimes better than 30 days!
Do you carry "grass" fed beef?
All beef can be said to be grass fed. Beef that has only been grass fed is a difficult product to find as it has to be finished in the summer season and harvested in the fall. Some companies will promote grass fed beef but it is always wise to ask where it is coming from. Some things to look for are yellow or off white fat, a smaller amount of marbling and a taste that can be compared to wild or game meat.
So in answer to the question, yes we carry grass fed beef that is finished on grain.
All beef can be said to be grass fed. Beef that has only been grass fed is a difficult product to find as it has to be finished in the summer season and harvested in the fall. Some companies will promote grass fed beef but it is always wise to ask where it is coming from. Some things to look for are yellow or off white fat, a smaller amount of marbling and a taste that can be compared to wild or game meat.
So in answer to the question, yes we carry grass fed beef that is finished on grain.
Is the product you carry Organic?
At Mission Meats we do our best to buy as well as we can and as locally as we can. This means we source out suppliers that have a quality product that has been raised and slaughtered humanly as well as being raised without the use of anti-biotic or growth hormones. If they have been fed organically or with grain which was raised by the farmer then that is even better, but organic is quite a bit more expensive and not easily found on a local level.
With continued demand for better raised or organically raised products, we hope that the price for these products and the availability of these products will come into line with the local consumers needs.
With continued demand for better raised or organically raised products, we hope that the price for these products and the availability of these products will come into line with the local consumers needs.
Are there nitrates in your smoked products?
Because all smoked products go through the smoke house it is important to protect the product from bacteria such as botulism.
The smoke house is an ideal environment for bacteria to grow. The conditions are low temperature, high humidity and low oxygen, conditions conducive to botulism. It is for this reason that we always use curing salt, which contains nitrates. The curing salt protects the meat product from developing bacteria which is very dangerous to our health.
With that said though, we only use what is necessary ( approx. 40 grams per 25 pound batch of sausage meat) to ensure a quality product that we are confident in selling to you to take home.
The smoke house is an ideal environment for bacteria to grow. The conditions are low temperature, high humidity and low oxygen, conditions conducive to botulism. It is for this reason that we always use curing salt, which contains nitrates. The curing salt protects the meat product from developing bacteria which is very dangerous to our health.
With that said though, we only use what is necessary ( approx. 40 grams per 25 pound batch of sausage meat) to ensure a quality product that we are confident in selling to you to take home.
Do you do custom cutting?
Yes we do. If you are a farmer who would like us to cut and wrap your animal, then we can do that. Randy is an experienced cutter of 25 years. He brings a great amount of experience and understanding to his job. Sharon can wrap and freeze the product so longevity in the freezer is never an issue.
Together Randy and Sharon are a team whose number one goal is customer satisfaction; in all that they do.
Together Randy and Sharon are a team whose number one goal is customer satisfaction; in all that they do.
