Re: Re: Pasteurized vs Raw, Grassfed vs Conventional

[Guest guest]

>

>But if I ever hear that these sources are selling only irradiated

>meat, then I will push my husband to let us butcher our own beeves.

I'm not sure everywhere else, but around here it is fairly

easy -- the farmers don't do the butchering, the folks

come out to the farm and for a fee do the cutting up,

haul it to a place for hanging, then wrap and freeze it.

They will cut it any way you like, and you can watch. I know

people who have cut up deer and elk and it's a huge

job, and no one has a " hanging fridge " in their basement.

I'm buying two calves and the farmers is raising them

for me, on grass. I'll let everyone know how that goes.

The same farmer has a steer that will be butchered at

the end of November, so I'll be driving down there

to " supervise " (and to fetch the hide and some organs).

But it turns out to be a pretty normal thing, and if

you can get in contact with the farmer you can

have control over your food AND not have to feed

and water large livestock. Raising your own could

definitely be interesting, but it is more committment

than some can make. We COULD have a cow here,

but it would involve getting a lot of fencing and

taking out trees.

BTW I told my Mom about this and she suggested

also getting lamb in the spring. I hadn't thought

about it, but the local feed store had lambs for $40

each last spring.

-- Heidi