Beef, it was for dinner

Well, tonight we probably ate the last of the steak from the calf we killed last JULY (which is a story in itself). I say I think because you never know what will turn up in the bottom of a freezer, should we ever make it to cleaning it, well, them (we have three) out all the way to the bottom. Don’t worry, we carefully label and date everything.

Oh man, is it gooooood too. If you haven’t ever had real beef, I’m afraid I couldn’t explain the difference. It is grass fed so it has phytochemicals commercial cows have never seen, and the fat is actually a different composition. Same with our milk and butter and cheese of course. And the eggs, deep orange and thick. And you can taste the difference too. We have a few more packages of hamburgers still.

Hopefully this week we will kill one of the pigs. This probably “should have” already been done. Although the pigs aren’t too big, and we aren’t as dependent on cold weather to make it easier because we will only age a small part of it and salt the rest. We’ve got a bit of work to do on the salting chamber (you need a place where cats and mice can’t get to the meat, and yet air still moves). And a few other things. And a couple of days where someone has to be somewhere at a certain time. So we’ll see, but hopefully.