for meat eaters

it is getting real hard to find beef or pork with good amounts of fat in it to give it juciy flavor and make gravy. I am cooking some sausage links for a breakfast dinner and they keep sticking to the pan...almost no good fat in the links.I even add a bit of water too. Some times we order good meat beef/pork/ham from the catologes but man that stuff is expensive.....My wife has to ask our local meat man for good hambuger with fat...no thanks to ground chuck,,,it's dry.
Chicken...it's real hard to find cut up chicken breast with skin on them anymore either.....whats going on???

Do what I do. Find somebody close by that raises beef and buy one when they are ready. Split it with someone else and have your half cut the way you want it. You want lots a fat in your burgers, you got it. You'll never buy the crap they sell in the stores again.

Might mention, it's a lot less expensive too. You will need a large freezer though.

my neighbor raises "organic" beefalo ............eeckk........... but I do believe you are correct........how long before it gets freezer burn? We are but two peoples and my wife eats mostly G-DM bird food. Sticks and twigs cereal stuff and bananas....she takes a bite of banana and pushes it in her cheek and sucks on it like Red Man chew...eeeeaaahhh. She looks like she works for the rail road..... Her dad DOES chew ............I think its Mail Pouch.

So find a couple of more people an take a 1/4 beef. Were now down to two in kingdom also. So when my uncle (man with the beef two miles up the road) has one ready and if we still have quite a bit left we send the old stuff off to my broke son. He's happy with it and it's still good. Last 1/2 we got we split with my daughter about 3 weeks ago. Should last a year to year and a half if it's wrapped properly.

When people quit buying it, the stores quit selling it. Buy a pig and feed him as much corn as he will eat for a few weeks...

I've kept beef, lamb, elk, and mule deer for well over a year in the freezer. LaVerne is right. Take the time to wrap it right. Don't skimp on it. I first tightly wrap in cling wrap, then tight in heavy foil, and then into plastic freezer bags. I've never been bothered by freezer burn. (Well, almost never - sometimes in mid winter when I get cabin fever I head up into the mountains for a day and sit down on an icy log with the temp below zero to contemplate warmer places and end up with freezer burn on my butt.) Oh, and if you do buy bulk beef make sure it wasn't just grass fed, but finished out on grain.

Okay Wyatt, let me get this straight. Wife eats healthy, husband eats healthy...doses of fat. Wife watches hubby load up on fat, but still looking for more fat. Hmmm. Your wife hasn't upgraded your life insurance lately has she?

BTW, I raise hereford beef cattle (herd of 3) for the specific purpose of feeding my cholesterol which clicks in at 300. Runs in the family, but the doctor put me on a lowering pill. Dropped to the 200 range within a month. But the stuff kills my stomach. Figured that couldnt be good so cut my dosage in half. We'll see what that does for me. Still enjoy a good fatty rib steak...

I agree with LaVerne. Connie and I buy a half a cow and it normally lasts about 12 months (family of three).
The half cow is about 500 pounds and the cost is $1.70 per pound (includes steak, roast, hamburger and ribs) plus a processing fee.

If you have the freezer room and can afford the cash outlay, it turns out to be a pretty good deal.

-bcw

http://www.MG2010.com

By the way, no more talk about your wife and bananas please. I don't even no her but I'm still feeling guilty. Got to think Red Man..... no worse...Days work...yeah thatill do it.

I shoot alot of my own meat, mostly deer. It is by it's nature very lean, when I end up grinding all the left over shoulder and neck meat I go to the local super market meat department and ask for the steak trimmings, usually they just give them to you, or sell them for five cents a pound or something, and that's what I grind along with my venison to flavor it up and keep it moist, yum yum I am drooling just thinking about it.

I guess you have to find the right shop to buy meat at. When I worked at a small deli as a butcher, we would cut steaks or grind beef to any fat consistency. I like my new york strips fatty because I think that the fat dripping into the grill and burning gives it more flavor. Same thing with ground beef, the more fat the better. When I worked there we would make gravy from bacon fat. We all called it gravity gravy because it was heavy (and terrible for you) but it sure was good.

Buying into a cow is a good idea too.

-David

oopps

Go ahead, let it fly............you know you want to.

Not only is good meat hard to find, now they want to add a hefty tax on the purchase of meat to save us from ourselves.

http://www.nydailynews.com/opinions/2009/10/25/2009-10-25_make_meateaters_pay_ethicist_proposes_radical_tax_says_theyre_killing_themselves.html

All I can say is - go ahead, tax me - but then just shut up and let me eat what I want.

wrong answer dcdci.......lets eat him..........he's a crock....so put him in a pot.

You say you want fat? Well sir, all you gotta do when you're fryin' up some sausage is throw a couple or three Slim Jims in the pan and listen to the sizzle. Yesiree bob, plus it adds a hint-o-flavor to bland cuts of meat.

I like a nice, lean, low fat, organic chicken strip with my granola.....or else Tofu.

:thumbup:

They are trying to save us from ourselves. Low fat everything, sorta like quit smoking, quit drinking, quit living.......the bastards. They all need to go sit in the corner and shut up.
We need a smoking smiley face to compliment my favorite, the drinking one.:drinking:

Montrose...I love celery and carrots.......inside turkey stuffing with fatty sausage added.....with drippings.

There's no sucha thinga asa Free.