[Fungi]

Do it. An easy way is to go online and offer a half carcass, trimmed and packaged into freezer ready portions. Don't forget the hangar steak! Order it and make sure you have a freezer to hold the meat. My family did that for years, it was only after we found out the butcher had stolen the “butcher's steak.”

[Pollard]

My family did that for years, it was only after we found out the butcher had stolen the “butcher's steak.”

I just learned about the Butcher's Steak aka Hanger Steak. I found a family farm that's state inspected and sells individual cuts at comparable prices to the grocery store and the price list has Hanger Steak which I wasn't familiar with so I looked it up.

Some day I'll get another freezer and find someone to go in with us on a steer. If it was winter and if I got a meat band saw, we could process it ourselves. I've got a wrecker to hoist the carcass up and there are loads of youtube videos showing the butchery. With the right temps, the right shed and a window AC with a special controller, we could even age it at 35 degrees for a couple of weeks. For now, we could use the above farmer/processor.

It's time for everyone to go local and cut out BIG.