Post by DanMa on Apr 20, 2007 20:56:52 GMT -5
I went to the Butcher today where my Jr. bull was hanging. It wasn't too bad of a process, really, although I do miss him at times. He was such a sweet pet and my first calf. I have many fond memories of him. The butcher is an older gentleman who is in business with his two sons. He was surprised that the animal had so little fat on him [he was pretty much all grass fed]. The butcher seemed quite impressed that I wanted everything. He told me that when he slaughters pigs the owners typically throw half of it away and he wonders why they bother to raise the animal in the first place. So, take everything you can get from the animal you raised and try something new. You can always make soup stock from the bones. I don't particularly fancy liver but after Joann's recent post about it's healthful qualities I'm going to do something nourishing for myself and eat it whether I like it or not. I might even try it raw as Joann related the story about the American (or was it Canadian?) Indians killing a deer and eating the liver. I was amazed at how large the liver actually is! Joann, he initially didn't know what leaf fat was, but was happy to accommodate my request and I got it anyway . I was also surprised that this animal's fat was not yellowish orange but looked like what I see in the supermarket. Unfortunately, due to mad cow hysteria, I was unable to get the brain which I haven't had since I was in Europe. ['Makes me wonder where the madness really lies.] The place where the slaughtering took place was kind enough to check the regulations [they have a meat inspector on site] and told me I could have the blood (for blood "pudding") if I were there to catch it but they wouldn't save it for me. Blood pudding made with buckwheat groats is another item that has disappeared from the supermarket these last few years (around here anyway). Liver, kidneys, and tripe aren't so easy to find around here any more either. I'll be looking for a good recipe for Steak & kidney pie. It seems like I'll be eating many cuts of beef that I just would never buy in the supermarket (mostly because I don't consider them to be a good value for my money). I seem to have lots of short rib, spare rib, ribby products. I'll need to learn how to cook those although I could always use them in soup. I refuse to make "buffalo wings" out of them. I guess I'll have to suspend my one vegetarian meal/day for the near future. LizMont, I'm planning to make good use of your Oven Stew recipe on this board...probably trying it in a crock pot--especially when the weather gets warmer.
Well, he did have a good life here. Still, my Jersey Fever makes me wish I could keep them all.
Well, he did have a good life here. Still, my Jersey Fever makes me wish I could keep them all.