“I’m getting very serious about sourcing my own food.”
I don’t care for mutton, either, so they would be for mowing and wool. ;)
Weber went to ‘The Spa’ on Thursday. *SNIF* He finished pit at about 1,200# though! Yikes!
One of my BFFs and her daughter are buying 1/4 from us, so that leaves 3/4 for the two of us, my sister and my Mom. We’ll give some to Amanda and our foster son, Mick, too, but that’s STILL a lot of meat.
It breaks down to about $3.50/pound for all cuts, which includes processing and packaging. They do a nice job where we take them, and they give you many options as to how you want things done. Beau would take ALL steaks, if that were possible. ;)
He found a bunch of t-bones that were WAY at the bottom of his ‘fur freezer’ so I’ve been cutting out the steaks for us and then baking the bones for broth, then the dogs get them after I’m done. It’s working well.
I’ve been making an oven-baked roast a week (finally got it perfected - don’t use your rock pot!) then those leftovers are made into stir-fry, beef chunks w/ gravy and/or Fajitas...all within the Weight Watchers suggestions. SIX pounds down on a mainly meat and veggie diet. :)
I still have about 2 weeks before I need the freezer emptied completely to hold Weber.
$3.50/lb is excellent! So exciting to have all that good meat!
My niece had 2 steers that she raised from babies - got them from a dairy at about 3 weeks old. The dairy breeds a lot of the Holstein milk cows to Angus bulls & sells the calves at a very reasonable price. Some cows are bred to a Holstein bull - females are for replacement purposes - males are sold as well. My niece’s were half Angus. They had to sell their place last year to build their dream house - the new owners didn’t want the steers so they went to market. This was a huge bummer for me - their “spa” date was to have been January & I would have had beef for the year. They are currently putting up fence for cows so maybe next year. They did just get pigs & meat chickens are coming soon so that should happen this year. Both will be pasture raised & thus lower PUFA (polyunsaturated fatty acids - Omega 6) than commercially raised meat.
Still working on the idea of hens for eggs - it’s an uphill slog.
Do you have any meat you can pressure can for soups and stews later on?
I use round for that generally, but sometimes sirloin.