Freedom Meat Lockers

Hi, I'm Jen and welcome to my YouTube channel. I'm Jen's in the Fits. Jen's in the Fits. And welcome to Watsonville. We are at Freedom Meat Locker. I'm going to give This is where I get, we get our meat, chef's whittle. We're so excited. We're on a date night. So come on in. Okay, so first I just want to show It is located in an alley. It's kind of hidden and it is so cool. So we're going to walk inside and I'm going to give We're going to meet up with Sarah. She is the daughter of the owner. Alright, this is walking in. They have some bones for the dogs. Meat bones. They have a menu. Okay. Hi, hi. Come on back. So right here they're processing bacon for customer orders. So we have a lot of people from different ranches and farms that bring their own meat to us to get processed. And we believe that the second it comes in it gets a name on there. So that name stays with it throughout the whole process to guarantee you get back exactly what you brought in from start to finish. And then if you come around. This is the tail. He'slicing up some pork tenderloin. He's a closer friend. So this is pork, that's the pork roast. And they wanted boneless chops. Pork loin. So he's cutting the steak exactly to the thickness that the customer wants according to the instructions. And so we follow it down to one per package, two per package, whatever the customer would We take care of that for them. So this is the meat. This machine is an automatic injector. And so when our tri-tips or turkeys or different meats need to be injected with the marinade, what it does is the needles go down into the meat and distribute the marinade from brine to fish and all throughout the product. That's what makes it so different. So then we come back into the cooler. And right here is a hall from a customer as well that's waiting to get processed. And we have some beef that just came in today. This is some salmon getting brined, getting ready to go watch the case. So here's a half of the beef right here. And this is where your skirt steak comes from. There's an incisor outside on every beef. And as they start to age, it changes color a little bit. As you can see, this is just freshly slaughtered today and this one's been aging. And so as it ages, the meat relaxes and makes the steaks actually more tender. And so that's why we let it age and rest until it's ready to get processed. How long do you age it for? How long do you age it for? So averages 8 to 10 to 12 to 14 days depending on the fat covering. So this one has a nice thick fat covering. So that 14 days would longer if the customer would And as you come down, you'll see a wild hall and you can see that the meat color is completely different. It's a dark, dark red. And where this is By the fat color of the meat, everything. And this is another beef. This one looks a little different as they is a home slaughter. So they cut in quarters to make it easier to manage to bring it here to us. Yeah. So we have some wild game that came in. Sometimes this is how they pack it out if they're in the middle of nowhere, per se. This is how they can bring it in. And then their name is on it, tag labeled, that goes to sausage, however they want it processed. And now we have, right here, we have some turkey legs and thighs that are getting brined, getting ready to get smoked. And we sell those all throughout the year so people can get that little taste of Thanksgiving here whenever they would Y So here's our beef. And these folks want to age a little bit longer so that's why they're back here so they can age. And as we go back here. . . We have these very special machines that help act as t And what they do is the meat goes in and it starts out So it starts out with the meat nice and tight and it separates the meat fibers and pushes the marinade or the brining or whatever it is all throughout the meat and it seals it back up. And so that's why when you get our chicken, per se, that chicken, the marinade flavors all the way throughout it instead of just on that top layer And now, this is some bacon getting ready to get put in the smokehouse. It just got t And so then we'll get ready to go take it back to the smokehouse here. So now we go to a separate part of the job. This is our smoking kitchen, sausage kitchen. So that way everything stays separate. And so back here we'll start with the raw products. And so he was making barbecue bacon cheese burger. So we start with lots of cheddar cheese. He cuts it down to size. And once he's done cutting the pork, the bacon, the cheese, everything, it goes into this machine that's a grinder and it gets it down to smaller chunks. So that way once it goes into the fire ground one, it actually gets mixed in perfectly with all the perfect spices and seasoning. Once it goes into here, this is the final step before it gets stuffed into the sausage casing. And behind us we've got a bunch of jerky that just got done. We have some pot, some terrogatis, some pitfery, all ready to go. It's an agent sensation on the bottom. And this is Jeff. He runs this whole area right here. And so this machine is an automated stuffer. And so what it does is it puts the link down automatically, whereas before we used to have to do it manually all by hand. So now we can control how fast it comes out, how much they weigh, what diameter the sausage is. And it makes it so it's a nice even product all throughout the start to finish. And we can change that diameter by changing the horn on the machine to like a breakfast link, a s Jeff has been here 22 years. And that's the end of the tour. We end up back in the deli. Music playing Okay That's it. This was so much fun. This is the end of the tour. I hope you guys Don't forget always give me th Bye.