Posted on 01/04/2019 1:57:43 PM PST by Twotone
When I have a place to hunt, I prefer to have venison, quail and doves in the freezer-all organic, no chemicals...
Someone needs to get these food nazis out of the picture, though-let them go peddle their meat-is-bad crap elsewhere-humans need meat protein to be healthy...
I haven’t bought anything but grass fed free range beef, pork and chicken in 14 years- raised locally-available only at the local butcher shops and grocery stores-all organic and reasonably priced...
That is an overblown problem.
Believe what you want.
I just paid $3/lb for boneless sirloin and $8/lb for boneless New York strips.
The issue is that sly, mentally incapacitated loonies are taking over leadership away from moral, righteous, and traditional values while we sleep.
Therefore the issue is “wake up America”, and get rid of the Democrats, the U.N., and regain control of our World. They are assaulting us from every angle, and entrenching themselves in such a way it is difficult to imagine no violence is necessary.
Yum! I also ate dove growing up. Wrapped in bacon, pierced with toothpicks, and BBQ’d.
Mouth is watering right now!
I don’t look a the other red met. I just walk up get the ground beef and walk away. It’s not even a consideration to by beef anymore.
Venison done well is awesome.
I have some marinated backstrap that I will cook up next weekend.
met = meat
Chuck roasts are ridiculous. Have become thinner and thinner.
When I cook a roast....I want a ROAST!
I don’t even look at the red meat anymore. I wouldn’t know. It’s out of my league.
We are not commercial but we run our cattle operation like it is.
We have between 18 and 30 head at any one time, depending on our calf production and sales to the cattle auction. It's calving season now. We already have five calves with eleven more expected by March.
We just put an entire side of beef up in the freezer right before Christmas. We had the butcher house hang it for three weeks before cutting it up. It will last my wife and I two to four years.
Had our first taste of it on Christmas Day when we BBQ'd steaks and hamburgers for the family. Boy, was it tender and flavorful! Mmmm....
It was a real hit. Now the relatives want to pay us to butcher another one for their freezers.
I’m not sure that facts are all that important to the author of this piece.
I do, once in a rare moment, and I’m always shocked.
WM tends to be higher on the ground beef compared to the sales by local grocery stores, so I always do better with them.
I’ve got maybe 3-6 lbs frozen right now (not sure if I used one 2.5-3lb package or not). So I may only have 3lbs.
Suffice to say I eat a lot less red meat these days. 10 years ago last decent (ha except for my boss) job I’d often just get vegetables or soup for lunch. Mostly vegetables if I had the money that day. Potatoes, corn, rice, peas, green beans, broccoli.
Today I have a lot of beans. Some of that frozen ground beef will go into my next batch of chili (got beans that are more than a year past “best buy” dates - they’re just fine).
Made some for a church group and ate about 1/2 of it. Everybody loved it. It was great for me too.
My own seasonings plus a package that was on sale from the grocery store (private label). Shoot even had to put in a little white sugar and brown sugar to even out the mix.
It was great stuff.
If you want meat the is like rubber try Canada geese. I’ve cooked it every which way you can and it comes out like rubber.
I DO like making a chuck roast. A couple of times ago, the smell was so good it was driving me crazy, LOL.
One of the dogs got tired of running up and down the stairs with me after I cooked it for about 4 hours.
I found one the other day that wasn’t too far out - seems like $11-$13 but yeah, a LOT more than they used to be.
We rarely, if ever eat beef .... all venison and now that a relative is going on elk hunts about every other year, we are getting some elk.
meat the is like = meat that is like
I don't even bother.
It’s sobering.
Wonder if those SNAP cards work on that? If it works on lobster, then I suppose it works on steaks.
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