Nancy Young wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Terry (Pr'fesser) for this survey.
>
> My ex-inlaws would buy a half a calf from a farmer every
> year. Then they'd spend time packaging it the way they wanted
> for the freezer. It was something of a tradition.
>
> Of course, they had a big extended family plus they were
> involved with dinner clubs so they had no trouble using all of
> that meat, and they had the freezer space to store it.
>
> On one level the idea appeals to me, but the fact is I prefer some
> cuts of meat to the exclusion of others. All that sirloin I don't
> like.
> In general, I don't make roast beef. It wouldn't be very economical
> for me to purchase large pieces of meat like that.

I have done that in the past i.e. bought a hind-quarter of beef, but as
I've gotten older <grin> I tend to prefer the more tender cuts.

However, a whole lamb is still sometimes on the cards - if one cooks it
very slowly on an outdoor 'spit braai' (rotisserie) most of it is
tender and tasty - and the bones get given to the dog(s) ;-)

--
Cheers
Chatty Cathy