A & M Meat Processing LLC

Lyrics to Go said thank you all for the donations to make food she’s overwhelmed with donations and is good so far!!! Thank you all for helping feed our fire fighters natural good protein to keep them going!!!

We are donating Hamburger Meat to Lyrics to go to make burritos for the fire fighter this week. If you can donate Cheese, Beans etc to make burritos anything Helps if your wanting to help. Call
575-415-7076 or drop stuff off at the shop or give us a call! Please pray for our forest and our animals this hunting season it is going to be a rough one.

If any of our Ruidoso customers need help please let us know we have cattle trailers and pens.

Ok Guys On YOUR MARK, GET SET, GO!!! You know the drill First to call!

ELK- 114 lb meat (Round steak, Sirloin tip, Picanha, HB) $570.00 plus tax (SOLD)

Beef Box -82.60 pounds Ribeye steak (12) T-Bone/Porterhouse (12) HB80/20 $591.60 no tax (SOLD)

1/2 beef box (220 lb) 7 roasts (Arm, Chuck, Prime Rib, Rump Roast,), Ribeye, t-bone/ porter house, filets, short ribs, stew meat, dino ribs, tri tip, picahana, sirloin tip steak, brisket in 1/2 ( 2), flank, skirt, chorizo (10lb), J & C brat (10lb), brat Green chili cheese (10lb), HB 80/20 $1,777.43 (SOLD)

1/2 beef box (342lb) 10 roasts (Arm, Chuck, Prime Rib, Rump Roast,), Ribeye, short ribs, stew meat, tri tip, picahana, sirloin tip steak, brisket in 1/2 ( 2), flank, skirt, t bone/porterhouse, filet & NY strip, soup bones, cubed steak, breakfast sausage (10lbs), liver, heart, tounge, HB 80/20 $2720.76

What is everyone wanting for 4th of July ??? Maybe we can get the price down and do it early

We did invetory today at closing we are open 9-12 tomorrow Saturday

Beef
Retail Beef Bacon
-Regular
-Jalapeño
-Maple
-Pepper

Jerky meat
Prime rib roast 1Box left
Chuck Roast 2 roast left
Tri-tip 4 left
Ghost pepper Green Chili Brats 3pks left

Regular patties 7pks left
Shank soup bones 4left
Riblets 5pks
Bone in ribeye 2 boxes left

Pork
-Chorizo 1 box left
-Tenderloin 2 left
-Pork belly 2 left

Chicken
-Drumsticks 6 pks left

We still have lots of meat left open tomorrow 8-3 Friday and 9-12 Saturday

Pork Belly
Tomahawks
Chuck roast
Chorizo-pork
Shank soup bones
80-20 Hamburger
90/10 Hamburger
Prime rib roast
bone in ribeye
Beef bacon
-Regular
-Jalapeno
-Pepper

Chicken- breast and drum sticks
Brats- Jalapeño w/ cheese
—Jalapeño w/Ghost pepper

And meat trims for dogs

Don’t forget about Cherry Festival next weekend at Nichols Ranch and Orchards! We will be there along with a pile of other fun vendors…it’s a 3 day festival this year. If you don’t love the crowds on Saturday, we will see you on Friday or Sunday. See you there!
The ranch store is open daily from 9-5! Stop in and grab some local goodies! I will post again when we have cherries available.
Have a blessed day!

Due to the heat and summer (kids are out) our employees will be coming in early and leaving early. We will be available to customers from 8-3 and after that you will have to schedule a time for pick up if it’s later. We will be available by phone though. We are doing this because our cutting room has to stay at a 50 degrees and the ac is having a hard time keeping it there so we have to work earlier this also allows employees to spend time with there kids for the summer!!!!

Happy Summer !!!!

We still have lots of meat left open 9-12 tomorrow

Tomahawks
Chuck roast
Chorizo-pork
Shank soup bones
80-20 Hamburger
90/10 Hamburger
Prime rib roast
bone in ribeye
Beef bacon
-Regular
-Jalapeno
-Pepper

Chicken- breast and drum sticks
Brats- Jalapeño w/ cheese
—Jalapeño w/Ghost pepper

And meat trims for dogs

BEEF BACON IS AVAILABLE!!!!

Tomorrow I start doing clean outs on the freezers!!! So if we have called or haven’t called and you have a game animal with us from last hunting season I would suggest you call this week and set up delivery or pickup time with us or it’s going on FACEBOOK and I know everyone is officially drooling 🤤 right now!!!! We will see if we missed boxes or hunter/summer sausage etc and get those out and gone to!!! It’s summer season and we have to get stuff ready for more CONSTRUCTION and organizing for the next season so we don’t look like fools. The program is almost set up and we will slowly be moving into that for appointments, rewards, payments, invoices, and you can watch the progress of your meat and lots more stuff it’s like a magical wand for paperwork and organizing and communication with customers Michelle well she’s super excited and will be very very disappointed if it doesn’t work 😂 !!!

Each year we do lots of donations especially to help our young hunters. These kids are our future and will keep hunting active and alive when we are gone and if the world goes to hell at least they will survive it.

This is a young youth in our community that is needing our help. And you have a high chance at winning a guided cow elk hunt with true grit and it processed by us! If you don’t win what is $20.00 to help out one of our young hunters!!! But I mean winning the hunt would be way more awesome!!! But if you didn’t draw out this is a second chance!!!

You can follow the link to get information and also purchase a ticket they are 1 for $20 or 6 for $100 I mean a free ticket helps your odds. You can also come into the shop and purchase tickets. Thanks for helping our young future generation and good luck!!!

Raffle for a New Mexico Guided Cow Elk Hunt Raffle for a New Mexico Guided Cow Elk Hunt is raising funds online with Raffle Creator!

Today York was the closest correct!!!

Are you all ready to have your mind blown this has been a myth and something that has been mis understood for a long time!!!

So you can keep fresh vacuum sealed meat whole muscle like steaks, roasts, fajita, meat any thing that has not been put through a grinder in the refrigerator after being processed and had hung for 21 to 30 days in a meat locker/cooler for 4 to 6 WEEKS!!!

This is called wet aging so if you have a pork, beef, elk or other game that is just to tough and didn’t turn out like you wanted you put it in the fridge vacuum sealed and the enzymes will break down the muscle still and it will tenderize!!! You can add seasonings etc and vacuum seal it and it will tenderize and absorb the flavors deep into the meat you added!!!

Now Hamburger and sausage anything that is ground is different it can only stay in the refrigerator for max of 10 days. This is because it is smaller and the enzymes basically break down the muscle faster and turn there can be bacteria and ecoli that is mixed into the muscle so bacteria starts grown instead of a natural break down process.

See packers break things into chunks or primal is the real name and ship it to a wholesaler which then sits in a vacuum seal bag and in a box until a grocery store buys it and it could be sitting in that bag and box for 20 days some where in a cooler warehouse then shipped to the grocery store where it is further processed to steaks and it can sit in there cooler for a couple weeks until they get to cut them down. Then they plastic wrap them and it sits on display for a week or until is sold or discounted. Also the wholesales and store can see when it’s past its wet age time and put it into the freezer then later they defrost it and cut it up. This is why from the store they recommend you cook and don’t refreeze the meat is because you don’t know how long or the process it went through before you got it.

Fresh meat you can freeze even after it’s been wet aging for 4 to 6 Weeks and then you can take it out to thaw!!

The other part of this is that there is a reason they call the refrigerator and ICE BOX. We now have technology on our side where we did not back then as we have advanced we no longer put blocks of ice in our refrigerator or put salt and pepper on our meat to keep the flies off and help the meat last longer. We can set our fridge temperature to keep our food safe for our families and no have to worry about the temperature roller coaster there was back then to use the meat or turn it into jerky fast before it spoiled!!!! Everything is temperature regulated and we have thermometers to make sure it’s the correct temperature even in cooking!!!

Sorry guys I had to take a break from posting our games the Facebook algorithm was not letting everyone see it and people was like two days behind or so. So I’ll have to do it once or twice a week!!

Ok Next game for some awesome prize!!!

How long can fresh meat be kept in the refrigerator (28 degrees to 35 degrees) without being frozen?
I’m not talking about meat you buy from the grocery store. I’m talking about your game animal, beef, pork, etc fresh vacuum sealed meat from us or from another butcher that cuts it off a carcass and vacuum sealed it.

So
How long can it sit in your refrigerator vacuum sealed before you have to cook it or throw it in the freezer?

And
Can you refreeze your fresh vacuum sealed meat after you defrosted it?

We are still taking whole, 1/2 and quarter pre orders we are able to get around 10 beef in a month currently and the average live weight of 1000 pounds so they have been coming out cheaper then we quoted!!! We are getting caught up from March orders and start April next!!! It is taking around 2.5 to 3 months first month is the month you order in second month is when the rancher brings in the beef when it’s ready and then third it basically it aging in the cooler 21 to 30 days. Just depends on what part of the month you order in. So get on the waitlist!

M+C Cattle Company | A & M Meat Processing LLC

We Will be open tomorrow 9 - 12
This is what we have left

4 crates scrap meat (dog treat)

BEEF
-HB 90/10 (4 boxes)
—80/20 (3boxes)
-Hot links
-Jap&cheese brats and w/ghost -pepper
-Riblets
-1rack of ribs
-Tri-tips
-Shank soup bones
-5 stew
-Jerky meat
-1 picanha
-Chicken breast and drum sticks
-Gcc ghost pepper patties
-Tomahawk 6
-Regular patties (less then half box)
-Bone in ribeyes (5 boxes)
-Chuck roast 1 1/2 box
-Prime rib roast 1 1/2 box

Lamb- (5) ground, chops and center

Pork 5 tenderloins
-chorizo
-pork belly (4)

https://www.facebook.com/share/p/FP8aVjiqQ59pd3qY/?

We will be open 9-1 tomorrow (Saturday) and Memorial Day (Monday) 8-5 and of course all week long 😉
What’s in stock

🐔CHICKEN
Chicken breast -$5.00lb
Chicken drumsticks 🍗- $3.00lb SALE

🐮 BEEF
Tri tip - $8.00lb
Prime Rib -$13.00lb
Bone in Ribeye $14.99lb
Boneless Ribeye $16.99lb
Tomahawk $16.99lb
Chuck Roast $5.99 - $6.95lb
Shank soup bones $4.50lb SALE
Brisket $6.50lb SALE
Brats (lots of flavors) $7.50lb
Reg hamburger patties $7.25lb
Green chile Cheese patties $7.50lb
Green chile ghost pepper cheese patties-$7.50lb

🐑 LAMB
Lamb chops $5.50lb
Center chops $5.99lb
Lamb Hamburger $7.00lb

🐷 PORK
Tenderloin $5.50lb
Skin on Pork Belly slabs $6.99lb
Baby Back Ribs $5.89lb
Pork Chops $5.50lb

So the answer to our Hamburger Question posted last night is (Drum Roll)
The grinder plate size the pinker one was grinded once through a mixer grinder into a 10mm plate, then into a mixing grinder into a 3mm plate. The darker one was put into a grinder into a 10mm plate and then into a 6mm plate.
The mixer grinder mixes the fat into the meat and makes a better fat to meat ratio and the smaller finer plate makes it bind closer together remember in kindergarten “what happens when to mix White (fat) and Red (muscle) together” it turns a shade of pink depending on how much white vs red you have creates a darker or lighter pink.

Now the darker red one has bigger chunks of fat in it because when pushed through the plate it didn’t mix and bind it fully together because the holes in the plate was not small enough to mush and bind it.

We had this issue way back when we did not have a mixer grinder so some packages would have lots of fat and some not very much and the chunks of fat was bigger and for people who are just learning how to cook fresh hamburger meat they cook it to hot and it Caramelizes the fat and can feel like your eating cartlage or bone.

Plate size is even more important when it comes to making sausage and different types of sausage each has it’s own texture so you have to make sure and extract the protein and have a good structure like making a cake.

So just because it’s a different shade of red, pink, white, or brown does not mean it’s from a store or from a local rancher or has more or less fat. It simply means they mixed it and or ran it through a different size plate!!!!

So Josh Wood got the answer correct but he said it was not fare since he has a leg up being a deer/game processor from Alabama (message me and we will send you some amazing NM Green Chile)

So the next post that got it right was Bobby Swinney message me and we will get you your swag!!!

Michael Gains you was also correct but posted after Bobby so you’ll have to test your luck on our next post that we post tonight!!!

UPDATE: ANSWER AND WINNER WAS JUST POSTED⬆️

You known it’s been way too long are you guys ready to play a game?????
We was at a meeting not long ago for NM and Meat and they was trying to figure out how to know if hamburger was 80/20 90/10 etc. Well they suggested that they go to the grocery store take pictures of 80/20 meat and 90/10 etc and put them up in processing plants and then NM to hire a meat scientist to go in and teach us meat processors how to look at the pictures and judge if it’s 80/20 or 90/10. There is a $1000.00 machine that does this for us it’s impossible to look at hamburger and judge the fat content.

We have traveled to Iowa state and got certified in meat science and HACCP gone to Iowa trainings, South Carolina trainings, and this year we go to Nebraska. Why have we gone out side of the state because of this very reason mentioned above. Because we don’t have a lot of meat processing here or education and we live under a rock here in NM. Believe me when we went to Iowa we had no clue there was a big world out there and that some of the stuff we used to do was very very wrong. We learned new cuts, meat safety, lots of safe handling and temperature controls and some stuff we thought we knew is a damn myth and it’s because we didn’t have the technology we had back then that we do now and generational knowledge and teaching rolled into the new age but was no longer true because of technology.

So I think we need to play some Games this week and next Week to help the past can’t dos to the science and technology future!!!!!

First person who gets the Correct Answer will get an A & M T shirt!!! (Not sure what sizes we have left)

Below is a picture of hamburger meat this picture has been going around forever they are claiming one is store bought and one is fresh beef well this might be true but is it? So here is the question what makes these two 1 pound ground beef different? I’ll give you a hint it’s not because one is grocery store and one is fresh home grown beef.

We are getting ready for Memorial Day/weekend we figured what

Hamburger patties
Brats
(I have no idea how to make hotdogs yet so your out of luck)
Chicken breasts and drumsticks
Ribeyes
And stuff we cut last week

We are going to try and bottom line it so you guys can have a great cook off and I know graduation is coming to so we’ll keep it cheap but quality!!!!

We figured we would update you guys on our New Building we got a USDA grant that was $200,000.00 and we used local businesses in Alamogordo and put that money into play in our community. This paid for only the building, cement, and plumbing and we put an extra $15,000.00 on that in addition to the $200,000.00

We wrote for another grant in July 2023 and it was supposed to be released in September of 2023 well it’s now it will soon be June 2024 and we as well as other processing companies have not heard anything. Here is our problem we wrote equipment and everything for the inside of that building into that grant like big smoker that can improve and impact our sausage system, our retail/lobby area, and USDA slaughter floor and so much more to make our customers happy and for us to provide services cheaper and faster! The kicker is we can not buy or build or do anything until we have a letter of award anything we purchase before that date will not be refunded by the grant if we are awarded. We can pull a loan but then our prices go up to cover the cost of the payment and interest so it’s been really hard to sit on our hands and wait we have lost lots of big contracts and hopefully they will come when we get everything together.

We decided to start stuff anyway four months ago and get blue prints and do stuff right through the state. We are still working with engineers and state people to figure out the plans which cost over $8,000.00 The problem is the state of NM has no codes for meat processing facilities so we have to go with a standard code but it doesn’t fit us like a mop sink our whole facility is a giant mop sink there is drains everywhere and has more water and drains then a car wash. And because they don’t understand how cooler systems and other equipment works it’s been a long process. We have had great engineers and blueprint drawers that have been working through the problems with us and helping us get through it and the back and forth.

I know many of you have been waiting for us and have been flustered with us because we are selling meat out of a simi trailer and can’t slaughter USDA fully yet and hunter sticks, summer sausage, bacon, and hams take forever. (This is because we need equipment like a tumbler this helps cure meat in a 1 day instead of 7 days, and a smoker that does 300 to 500 pounds a day instead of 25 to 50 pounds a day) last year we had orders of 12,500 pounds of hunter sticks and 10,525 pounds of summer sausage this was horrible on us because we had planned to have this giant smoker and since they never awarded the grant we had to do all of it old school and we just finished it all last week.

We will be posting next week plans for the future of
A & M Meat processing!

Cross your fingers reach out to representatives maybe we can get NM meat going again. I know they passed NM meat act but if we cant build a processing facility, can’t discharge our water/waste, can’t dispose of our guts or blood, have no resources, no codes or guidelines or are held to a higher standard, no standard and no one is equal in those standards. Then how are we going to have a state meat inspection when no one can open there doors or meet the standards or meet the non existent standards. There is a reason Agriculture is dieing in NM it’s because supply and support is just not there.

Sebastian our QA and Allergen Manager put together and went and gave 13 presentations about A & M Meat Processing and what it’s like to be a in the career field of Meat processing, for the Tularosa school Career day. They learned that making hunter sticks/slim Jim’s and summer sausage is not easy at all. We are super proud of Sebastian for putting this together for us, going, and talking to all these kids and getting them involved and interested in this field of work. It’s definitely a challenging field to be in and is taxing and exhausting both mentally and physically. Sebastian used to be shy and hated talking to people so this is huge for his accomplishments and huge that he is helping getting us out to our community. Surprisingly most of our clients/customers are from other areas besides our own otero county most people in otero county does not even know we exist.

Pigs come in for sla tomorrow morning we ordered a couple extra in case anybody wants a 1/2 or whole etc.

If your still waiting on your HUNTER STICKS/ snack sticks or SUMMER SAUSAGE we will be finally finishing all theses up NEXT WEEK. These have been a nightmare with Anthony’s accident and all his surgeries we had to take Sebastian off the sausage making and put him back on the cutting table ( getting animals cut up and in the freezer was more important then getting sausage cured and smoked because sausage meat could be frozen and made later) so we made the decision to get animals cut so they didn’t go bad and freeze sausage and get caught up on sausage during beef season when he was healed up.

So next week we finish all up!!!! We had 10,525 pounds to make it was crazy.

Did you know the tri-tip is amazing but you have to cut it a certain way so that it is amazing one wrong cut and it becomes tough here is how you cut it to make it amazing!!!! We have some on sale if you want to try one for Mother’s Day