Precisely why I want to learn how to butcher and make your own meat. I got a friend who has a ranch who says he will teach me. But I used to wonder about the stories of my grandparents who grew up on farms how they were able to eat pork and lots of beef everyday. But the meat was fresh from the farm and farm work is lots of exercise. Or look at the masks they are on Waltons or Little House
When my great grandmother was close to 80 the doctor told her to lay off the pork due to the salt content. She told him I’ve been eating pork since as long as I can remember and I won’t stop now.
A word of warning. Not everyone is capable of dispatching an animal and butchering it, on a mental level. To paraphrase one of the old timers that taught (and is still teaching) me... "not everyone can walk up to an animal they've raised from day one, that gets happy to see them... and then shoot it in the face."
I've raised animals for meat since I was a kid, and I've known where my food came from since before I went to school. But my next batch of non-poultry animals is going to go to an actual slaughterhouse, for three reasons. I'm not getting younger, I'm getting sentimental as I get not-younger, and to sell meat now, you have to let the Uncle Sugar Department of Assclowns observe everything (or at least pretend to observe while you cut them a check).
Precisely why I want to learn how to butcher and make your own meat. I got a friend who has a ranch who says he will teach me. But I used to wonder about the stories of my grandparents who grew up on farms how they were able to eat pork and lots of beef everyday. But the meat was fresh from the farm and farm work is lots of exercise. Or look at the masks they are on Waltons or Little House
Can you buy a quarter/half/whole cow from your rancher friend? There's a few farms around me that do that, along with things like raw milk.
Always good to know where you can get food near you that isn't the grocery store.
He doesn’t have enough cattle to sell me that but I have been looking around for meat directly from a ranch.
When my great grandmother was close to 80 the doctor told her to lay off the pork due to the salt content. She told him I’ve been eating pork since as long as I can remember and I won’t stop now.
A word of warning. Not everyone is capable of dispatching an animal and butchering it, on a mental level. To paraphrase one of the old timers that taught (and is still teaching) me... "not everyone can walk up to an animal they've raised from day one, that gets happy to see them... and then shoot it in the face."
I've raised animals for meat since I was a kid, and I've known where my food came from since before I went to school. But my next batch of non-poultry animals is going to go to an actual slaughterhouse, for three reasons. I'm not getting younger, I'm getting sentimental as I get not-younger, and to sell meat now, you have to let the Uncle Sugar Department of Assclowns observe everything (or at least pretend to observe while you cut them a check).
I can understand that. I’ve helped with hogs and gutted fish. That isn’t the same but I understand.