Posted on 09/25/2021 7:11:58 AM PDT by Roman_War_Criminal
My friend raises beef cattle in western PA. He’s got about 100 head. He knows quite a few old farmers who own pasture land and simply want to keep it open - so they offer him graze his cattle for free.
His problem now is getting the few nearby slaughterhouses to process the cattle - they are booked 1 year out. They would like to add more capacity, but can’t find workers.
So there will be beef, but it will be much more expensive, and more available to those close to the source
It just adds to my overall view - get out of blue cities ASAP.
That is a decision that should be made by producers and consumers, not by some government or globalist pinhead. It has occurred to me that government has almost always been the cause of most man-made catastrophes. Presuming to control what people eat is bound to turn out really badly.
Maybe I should take up hunting —while I still can.
Does your woke BIL still eat meat? Nothing is worse than a whining enviro-brat who still expects to be fed animal proteins.
All part of a plot to physically weaken Americans, to make Chinese takeover easier.
I guess that old movie Soylent Green was that far fetched.....
There was a plan to place feed corn with warfarin blood thinner laced in it to kill the hogs. This was a terrible idea since not only would the hogs be killed the meat would be toxic to anything that ate it as well. They said oh the meat will be blue and easily seen by hunters. Well the buzzards yotes and other carrion eaters would be hit as well. Plus deer would eat the corn and die or go on to have toxic meat. The public outcry stopped this insane plan.
I’m not thrilled about this. But there is hope. I impossible whopper at Burger King tastes exactly like a regular whopper. If they can do that with most beef then we lose nothing. However, it will take a miracle to emulate a porterhouse steak.
When beef is outlawed, only we outlaws will be raising beef!
Getting 1/4 beef next month, and my ever-growing steer, ‘Weber’ goes to ‘The Spa’ in March.
Still pretty well stocked on bear, fish and elk, too. There’s also a frozen turkey in there; I’m in charge of Thanksgiving this year. :)
I’m watching the Badger game today and making ‘Millions of Meatballs’ for the freezer, to go with all of the pasta sauce I put up from garden tomatoes this season.
Life Is Good, despite Mother Government’s constant meddling!! :)
Time for a bureaucrat or two to feel the wrath. That is the only way to end this.
The kids around here (SWFL) hunt and wrestle hawgs for fun. They used to use multiple dogs, now they use thermal night vision and one dog. They wrestle the hawg, tie him up, take a pic with him. Then they castrate him and turn him loose. The boar is now a “bar”. The bar hog ceases to chase females, and gets really fat and knows his territory well. He knows exactly where he’s going to make his stand against the dogs. The big bar is the ultimate prize, and is good to eat.
“Are the adult feral hogs edible?”
Beau ‘won’ a hunting trip to very southern Texas, near the MX border, a few years ago. He got two mid-sized hogs; they had been grain fed for the most part.
We butchered them and it took me a while to find a way to book the meat so it was palatable - it’s REALLY tough, so a good over-night salt-water brine is a must!
When the last of it was gone, we really missed eating it.
Basically THIS recipe, but do the salt brine, first. I didn’t have a full roast to work with, so I brined the chunks we had ‘seal-a-mealed’ and frozen. Rinse well, or it will be inedible. (Guess how I learned THAT? LOL!)
https://www.tasteofhome.com/recipes/roast-pork-with-apples-onions/
Salt brine info:
https://www.thespruceeats.com/how-to-brine-pork-331612
Ping to Post #54. Meant to include you. :)
Romans 14:20 One person believes he may eat anything, while the weak person eats only vegetables.
I guess that old movie Soylent Green was that far fetched.....
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“NOT” that far fetched I meant~
I’ll take my prime rib medium-rare, but as to steak or “lesser” cuts of red meat, I’d just as soon have a half-pound burger. Tastes great, easier to eat, and huge variety of topping choices.
Glenn has always been a bit of a chicken little. I think he thinks it gets ratings but to me it’s just annoying so I ignore him. I used to listen regularly but not for about 15 years now.
We live on an acre and we have a dirt-floored, sheet metal lean-to on the back of the main shed that would be perfect shelter for two or three goats. A few hundred feet of fence to contain them and I wouldn’t have to mow the north half of the lawn anymore. I’ve eaten goat twice. Tends to be on the tough side, but the flavor is as good as any meat I’ve ever had. Raising some is definitely something to think about. A plan for winter feeding and a heated water bucket and we’d be in business.
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