I’m sorry, I just couldn’t resist using this picture for the post. My dad lives in Central Kentucky and will have beef available in a few weeks. If there are any of my readers in the Central Kentucky or Kentuckiana area who’d be interested in 1/2 (200 pounds) or 1/4 (100 pounds) let me know and I’ll put you in contact with him. This is something I’d love to do in the future, but right now I just don’t have the freezer space.
The cost (about $5 per pound) is quite reasonable when you know you’re getting beef from a known source – cattle that have been raised and fed in a more natural way, not pumped full of steroids and other unknown substances. If you visited a Farmer’s Market over the past few months you probably saw that the longest lines were at the beef and chicken stands. People want to know where their protein is coming from.
My biggest decision the first time I do this will be what cuts of meat to select. There are many portions of the animal that can be cut in a variety of ways, and I’d want to do some research to make sure I was getting the tastiest, most useful cuts for my money. Would anyone who has done this before be willing to offer some tips – share some do’s and don’ts? I’d love some advice. And if you’re ready to take the plunge and you’re in this area email me and I’ll point you in the right direction. But I don’t think the butcher my dad uses does couture, so don’t send me your measurements for a Lady Gaga meat dress for Halloween.
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