Flatland Acres Meats

02/24/2021

The weather is turning and that’s getting us thinking about warmer days and fun in the ☀️!

🥩Half or quarter (half of a half) available in March! Let us know if you’re interested. Locally raised, grain finished, wholesome protein from our farm to your table. Get that freezer stocked for an entire year right now!

11/25/2020

We hope is on the menu this week!

If you’re going to be a host... You better be a good one! 😉

09/10/2020

Check out this awesome opportunity to bring farms to your classrooms this fall! Please share with your local educators!

The Ohio Beef Council aims to provide resources for teachers in order to expand students’ ability to learn about beef and agriculture in the classroom. 

09/04/2020

Great article about fellow beef producers/dairy farmers from Wood County.

See steps farmers take.

07/31/2020

Lots of options available!!

🐖 Freezer pork for Sale! Will go in for processing on Aug 12! Half and whole hog options.

🐑 If anyone is in the market for lamb - have a couple
Of those available, too. Full lamb - approx 70 # of meat.

🥩 Next beef order going to town in a couple weeks. Fill those freezers before the fall! 1/4, half
Or whole beef available!

07/11/2020

06/22/2020

✅ Checkoff dollars at work.

The COVID-19 pandemic continues to impact communities across the state in countless ways. It has created market disruptions that have resulted in a backlog of market-ready cattle on many Ohio farms and an increased demand for food banks and other food-relief entities, which have gone unfulfilled. In response to these issues, the Ohio Beef Council (OBC) has established the Beef Families Care Fund (BFCF), a matching program to assist non-profit agricultural groups that are working to provide beef meals and nutrition education to Ohioans in need and encourage beef consumption in local communities.

To learn more visit: https://www.ohiobeef.org/cattlemens-corner/beef-families-care-fund

06/19/2020

05/16/2020

There is a post going around that attributes the color differences between these two hunks of hamburger to the way the animals they came from were raised (organic vs natural vs conventional, etc.).

That reasoning is absolutely false. Malarky.

The actual reason for color difference (from a PhD meat scientist I know) is:

"The one in the foam tray which is essentially wrapped in plastic. It has a high oxygen permeability so the meat is exposed to oxygen making it bright cherry red (on the right). Additionally, it looks more like a 80/20 blend (80% lean, 20% fat). On the other hand, the butcher paper-wrapped (on the left) has a lower oxygen permeability. It also looks like a lower fat content, which means it has more muscle and less fat. They are also ground to two different particle sizes and that makes a huge difference. The difference in color is due to the state of myoglobin. One has oxygen bond at the six ligand position of myoglobin (the one that is redder, right picture) and the other has nothing (purplish color, left picture). The brown color that’s starting to develop is because it has been Exposed to oxygen for a long time and starts turning brown. Grocery stores are not permitted to put any additives/fillers in ground beef in order for it to be sold as ground beef."

If you have questions about your food, please please ask me. The location of where something is raised is not indicative of its health value. If I dont know the answer, I will find someone (probably a PhD, honestly) to answer it for you.

05/05/2020

We truly are living in an era of change. A nice article explaining the dynamics of our food supply chains in the United States.

When Temple Grandin first started her career as a designer of cattle handling systems in the early 1970s, many smaller packing plants existed. Grandin explains how today’s system became so concentrated and the reason the pandemic has overwhelmed meat supply chains.