We know someone who knows someone etc, and we've gone halves inna straight-
from-the-farm cow. The beast arrived last night - our friend called us to
come and get our half, and by the time we got out there, packed the car,
got home, made Neighbourhood Watch suspicious, divvied it up and packed the
chest freezer, it was nearly 1am. So very tired today but oh so worth it
:P

Now my head is spinning planning all the things I'm going to do with it. I
keep amusing sheol by occasionally out-of-nowhere muttering "Must get some
salt from that wholesale place," or "I'm gonna need a bigger pot..." No
offal, sadly, as the guy who killed it got that as part of his payment for
killing it. But plenty of marrow in the various bones, and the odd bit of
tendon for my pho Mince and sausages still to come.

It's only been hung for about 10 days - we're still learning how these
transactions work, and next time we'll see if we can negotiate a few
weeks' hanging. We're totally prepared to pay the extra cost. In the
meantime I intend to experiment with that salt-the-steak concept that's
been discussed here, using an identical unsalted bit as a control.

What would you do with half a cow?

K