meat, the way it should be

[david_anderson]

Last Thursday, I went to opening day of the Olympia farmer's market. My plans included stopping by at Oakland Bay Farm's boot and picking up one of their frozen pastured chickens from last year, but their booth was empty and their sign gone. This caused much sadness as I wandered the rest of that section. Then to my surprise, and great joy, I spot

Comments

[kaleetha]

Ooooh, that sounds really good!

[mshrmit]

Sounds good. We don't have any place like that to get our meat, but we love our local butcher shop. Bigger cuts, cheaper cuts, and better cuts. All around, it's a pretty win-win situation.

[david_anderson]

I'd take the local butcher too. In fact I still do for those things that Oakland Bay isn't carrying yet.

One thing about pastured meat is that it isn't cheaper, the prices are more realistic of what meat should cost.

[gracified]

Yummy! I love eating meat that way, the way it should be. This year we finally got our chest freezer and stocked up on local meat. The best stuff was gone far too soon, but now I've gotta be resourceful and creative and learn discipline about it all. I never thought that I didn't have discipline about meat, but going and eating bacon and sausage whenever I felt like buying some really isn't the way it works when I do it this way... It has motivated me to make my own sausage, so soon you might see some posts on that.

So, I'll be there for dinner in, oh... 20 some hours...

[david_anderson]

We have to get back to eating the whole animal if we want to support local pastured ag. The chuck to sirloin ratio is rather high in a cow.