Saturday, July 11, 2009
halving a cow
Technically...our portion was a quarter.
While attending an event from my homeschooling co-op, I was blessed to come across someone interested in splitting a half of grass-fed, grass-finished beef. She had worked with this farmer before, knew how things worked, and was willing to handle things for our end of it. I was thrilled beyond words - and have been practically drooling at the thought of it ever since.
Today was pick-up day! Now we are lousy with London broil, arm roasts, rump roasts, ground beef, T-bone steaks, stew meat, and more.
To read more about why we choose grass-fed beef, click HERE.
And to read about the significance of grass-finished beef, click HERE.
It seems that this is one of those many times when using traditional methods (such as letting cows eat grass instead of feeding them, say, corn products) makes for an exponentially healthier and more nourishing product. And I for one, intend to enjoy every single bite.
We're having steak this week!