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Just loaded 172 pounds of grass fed beef into the freezer

post #1 of 4
Thread Starter 

172 pounds of grass fed organic beef. Been on the waiting list since July. They have a huge demand for their beef but they will only raise what the pastures can support. They are limiting people to a half side maximum right now. Best part is it came in at $3 a pound hanging weight. I take all the bare bones to make stock so very little waste on what I get.

post #2 of 4

I'd like to hear more about this beef stuff.  Stock, ribs, and all.


Edited by kokopuffs - 10/21/13 at 6:11pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 4

delete delete delete


Edited by kokopuffs - 10/21/13 at 6:11pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 4
Thread Starter 

Sirloins, t-bones, ribeyes, round steak, chuck roast, sirloin roast, rump roast, round roast, soup bones, bare beef bones for making stock, ground beef, I always have some made into patties for quick meals. No ribs unless I ask for them, they end up parts of other cuts or as stock bones. Local farm to table grower, butchered by a local and not a huge packing plant so a rare burger is not a chance at getting e-coli. Heart, tongue, liver too although I give the liver to friends.

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