To: coloradan
I have raised & butchered cattle, hogs, lamb, and fowl for 40 years.....and I like all the cuts....regardless of what some marketing wiz-kid may call them...unless they are inerds....
Tripe is not Tip-Sirloin....and Chitterlings are not Fillet Mignon..... Inerds are for the cats or for burying...
30 posted on
07/13/2005 2:02:43 PM PDT by
cbkaty
(I may not always post...but I am always here......)
To: cbkaty
I have raised & butchered cattle, hogs, lamb, and fowl for 40 years You'll appreciate this anecdote. I was raised in a small farming community, but I live "in town" now. Last night, the wind was blowing out of an unusual direction, and when I stepped outside, I said to Mr. HR, "It smells like hog sh*t out here." We then looked at one another and had a conversation about how our upbringing provided us with a previously undocumented and probably unneccessary skill: the ability to distinguish between hog, cow and sheep sh*t solely from the unique scent each possesses.
33 posted on
07/13/2005 2:07:14 PM PDT by
hispanarepublicana
(There will be no bad talk or loud talk in this place. CB Stubblefield.)
To: cbkaty
You seem to have the experience and knowledge so I will ask you.
Why are steak prices going through the roof?
76 posted on
07/13/2005 5:19:02 PM PDT by
AGreatPer
(I did it my wife's way. It worked. 30 year anniversary this week.)
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