Expense of good meat (was Re: One (bad) Sausage A Day....)

[Guest guest]

I found that when I finally bit the bullet and changed to higher quality meats,

it took less meat to satisfy my family. So instead of needing 2 pounds of

ground beef, we only needed 1 pound to feed my family of 5. As my children have

grown, they ofcourse need more. however, we are just now at two pounds and have

plently of leftovers for lunch the next day. I remind myself that it's way

better than needing 4 pounds of a lesser quality. Also, for a while I stretched

my meats by adding butter or coconut oil, just to save our budget till I could

get things adjusted for the new larger appetites. Best wishes, you won't regret

the change. Also, take into consideration your medical expenses. Mine when

from copays of $55 each X4 about 6 times a year to only having to go in maybe

once a year. That is a significant savings, $1320 a year, give or take $55 for

the random injury requiring stitches. (I have boys, things happen :-))

" How would you like a job where, every time you make a mistake, a big red light

goes on and 18,000 people boo? "

~Jacques Plante

From: littlebears@...

Date: Sat, 11 Jun 2011 08:58:10 +0000

Subject: Expense of good meat (was Re: One (bad) Sausage A Day....)

Thanks for that! I'm realising how much of our meat is processed - much

more than I thought!

I know we're going to have to switch to organic meats, but the cost is

prohibitive! How do you deal with the expense?

x Shmi x

Shmi Skywalker

Sent from my BlackBerry smartphone from Virgin Media

[Guest guest]

Thanks for that, it's encouraging! I have 4 growing children and a hungry

husband so it usually takes a lot to feed them!

x Shmi x

Shmi Skywalker

Sent from my BlackBerry smartphone from Virgin Media

Expense of good meat (was Re: One (bad) Sausage A Day....)

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> Thanks for that! I'm realising how much of our meat is processed - much

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> I know we're going to have to switch to organic meats, but the cost is

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> x Shmi x

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> Shmi Skywalker

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> Sent from my BlackBerry smartphone from Virgin Media

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[Guest guest]

I was thinking a little more about when I switched us over to better meat, I

started one meat at a time. I think I started with fish, then beef, then

chicken, then pork etc. It worked pretty well and I was able to tolerate the

price change well when I still wasn't sure how much I would need. Go slowly,

every change you make you will see benefit with and unfortunately, we all do

have budgets to work within. Take your time, go slow, you don't have to change

everything at once. In fact it's better if you don't. It's a long process and

you want these changes to stick through out life.

" How would you like a job where, every time you make a mistake, a big red light

goes on and 18,000 people boo? "

~Jacques Plante

[Guest guest]

>By buying directly from the farmer; it's much cheaper than from the store

And buying in bulk. The only way I can do it is by buying large portions at

a time (1/4 cow, for example). It's a big chunk to fork out at once, but

then I don't have to worry about it for awhile. And the cost per pound is SO

much lower. I could never afford single cuts.

Barb

[Guest guest]

What and were is valley natural?

Don

Expense of good meat (was Re: One (bad) Sausage A Day....)

did Aaj tell you to eat muscle meats at your consultation? Or are you

just wanting something a bit more accessible than organs.

Grassfed heart is a piddling $2/lb at valley natural, you could probably get

it elsewhere for a similar price. It is essentially muscle meat but probably a

bit more nutrient dense. It's the organ I usually recommend for people to start

out on as they move towards the more robustly flavored ones like kidney and

liver. But since you've already mastered liver, it should be nothing for you.

Just a thought, keep up the good work!

[Guest guest]

I just bought a 1/2 cow in northern GA (organic, grass-fed) and it is the best

beef I've ever gotten. Cost was $2.55/lb hanging weight plus $.50/lb hanging to

butcher. I liked the butcher - they employ 4-5 people and it's SMALL. Perfect. I

said if it doesn't make GOOD 1-1/2 " thick steaks or good pot roast, turn it into

ground beef plus ribs and soup bones. That's what I got - yum. I used to get

some great beef at Lakewinds (on sale only for $4.99/lb because price was about

$18-19/lb) but this is just as good or better. Can't recall the name of the

company

I normally buy from a Mennonite farmer in sville, KY (organic, grass-fed)

but he didn't have any this year. His price is $2.55/lb PACKAGED plus $.50/lb to

the butcher.

www.eatwild.com - I'm sure you all know this one. I love this website.

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> >By buying directly from the farmer; it's much cheaper than from the store

>

> And buying in bulk. The only way I can do it is by buying large portions at

> a time (1/4 cow, for example). It's a big chunk to fork out at once, but

> then I don't have to worry about it for awhile. And the cost per pound is SO

> much lower. I could never afford single cuts.

>

> Barb

>