http://www.recfoodcooking.com

Thanks go to Terry (Pr'fesser) for this survey.
--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fesser) for this survey.
> --
> Cheers
> Chatty Cathy

Me (again)

" Joe" > wrote in message
...
>
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Thanks go to Terry (Pr'fesser) for this survey.
>> --
>> Cheers
>> Chatty Cathy
>
> Me (again)
>
# 18 Please. Yesterday those nasty 'skeeters were trying to drink all the
beer

Joe wrote:

>
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Thanks go to Terry (Pr'fesser) for this survey.
>> --
>> Cheers
>> Chatty Cathy
>
> Me (again)

We'll have to start calling you Speedy <g>

OK, so who do want to donate the TFH to this time? ;-)
--
Cheers
Chatty Cathy

Joe wrote:

>
> " Joe" > wrote in message
> ...
>>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com
>>>
>>> Thanks go to Terry (Pr'fesser) for this survey.
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> Me (again)
>>
> # 18 Please. Yesterday those nasty 'skeeters were trying to drink all
> # the
> beer

Okey Dokes - it's yours <g>
--
Cheers
Chatty Cathy

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.

nancy

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fesser) for this survey.

Dang it! Always a bridesmaid, never a bride. ;-)

I'm #4 but will be curious to see the later results of this survey.

I bought a whole range veal once and would do so again in a heartbeat if
I wanted to spend a large chunk of change at one time. It was amazing
in flavor and quality.

Right now, I need to get the freezer way down as I have another
tentative invitation to hunt feral hog this fall...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

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

"Omelet" > wrote in message
news
> In article >,
> ChattyCathy > wrote:
>
>> http://www.recfoodcooking.com
>>
>> Thanks go to Terry (Pr'fesser) for this survey.
>
> Dang it! Always a bridesmaid, never a bride. ;-)
>
> I'm #4 but will be curious to see the later results of this survey.
>
> I bought a whole range veal once and would do so again in a heartbeat if
> I wanted to spend a large chunk of change at one time. It was amazing
> in flavor and quality.
>
> Right now, I need to get the freezer way down as I have another
> tentative invitation to hunt feral hog this fall...

Well m'dear, I was second, but no prizes for that When the children were
young I used to buy large quanities of meat for the freezer, but now we are
just the two of us, I just buy joints/cuts that we prefer
--
--
https://www.shop.helpforheroes.org.uk/

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > ChattyCathy > wrote:
> >
> >> http://www.recfoodcooking.com
> >>
> >> Thanks go to Terry (Pr'fesser) for this survey.
> >
> > Dang it! Always a bridesmaid, never a bride. ;-)
> >
> > I'm #4 but will be curious to see the later results of this survey.
> >
> > I bought a whole range veal once and would do so again in a heartbeat if
> > I wanted to spend a large chunk of change at one time. It was amazing
> > in flavor and quality.
> >
> > Right now, I need to get the freezer way down as I have another
> > tentative invitation to hunt feral hog this fall...
>
> Well m'dear, I was second, but no prizes for that When the children were
> young I used to buy large quanities of meat for the freezer, but now we are
> just the two of us, I just buy joints/cuts that we prefer
> --

Yes, I just cook for two as well, but I do share with my sister and her
family (of 4) if I can get something good on the cheap. :-) If I get a
couple of feral hogs, most of it will be made into sausage!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com

I did it 40 years ago for 4 of us and as recently as maybe 25 (sharing a
side with a neighbor). It's no longer practical. Takes up too much
freezer space (a half), though I enjoyed having a piggy in my freezer
(much smaller amount).


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fesser) for this survey.
> --
> Cheers
> Chatty Cathy

For the most part I can beat their prices & quality.

Dimitri

On Sun, 25 Apr 2010 17:04:23 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com
>
>Thanks go to Terry (Pr'fesser) for this survey.

You're welcome!

We just bought a side of beef and are distributing a fair bit to
friends as there is no way we'll be able to eat it all. May take 20
lb or so of the ground beef up to PA for the annual July 4 family
get-together.

Didn't know what I was doing....what I *should* have done is to tell
the butcher to separate out the tenderloin as one big chunk. It's
shown up in the T-bones and porterhouses. Oh well, it'll get et
anyways.

Had the first ribeyes last night. VERY good except that an idiot
(yours truly) overcooked one of 'em. It was ok though, as elder
daughter prefers meat well-done.

Best -- Terry

On Apr 25, 11:04*am, ChattyCathy > wrote:
> http://www.recfoodcooking.com

The biggest things I've bought and cooked were a 24 lb turkey and a
whole brisket, around 7-9 lb.

I'd never by quite that large a turkey again, maybe 18 pounds tops, in
part because it's too heavy for me to handle alone. The brisket I
might give another shot: it came out so moist and tender and fed us
for a couple of months from what I ended up putting away in the
freezer afterwards.

maxine in ri

maxine in ri wrote:
>
>The biggest things I've bought and cooked were a 24 lb turkey and a
>whole brisket, around 7-9 lb.
>
>I'd never by quite that large a turkey again, maybe 18 pounds tops, in
>part because it's too heavy for me to handle alone.

Next time you need that much turkey roast two small hens (12 pounders)
rather than one large tom. The two hens will fit into your oven
together and will require far less cooking time than one large tom.
Hens are easier to handle. Hens contain a greater ratio of meat to
waste. And two birds, one at each end of a table make a fine
presentation and are easier to serve.

Melba's Jammin' wrote:
> In article >,
> ChattyCathy > wrote:
>
>> http://www.recfoodcooking.com
>
> I did it 40 years ago for 4 of us and as recently as maybe 25 (sharing a
> side with a neighbor). It's no longer practical. Takes up too much
> freezer space (a half), though I enjoyed having a piggy in my freezer
> (much smaller amount).
>
\

You really don't need to buy a half or quarter. Your farmers' markets
and local sources seem fantastic for price and quality and they will
sell you smaller amounts.

gloria p

On 4/25/2010 10:31 AM, Omelet wrote:
> In >,
> > wrote:
>
>> http://www.recfoodcooking.com
>>
>> Thanks go to Terry (Pr'fesser) for this survey.
>
> Dang it! Always a bridesmaid, never a bride. ;-)
>
> I'm #4 but will be curious to see the later results of this survey.
>
> I bought a whole range veal once and would do so again in a heartbeat if
> I wanted to spend a large chunk of change at one time. It was amazing
> in flavor and quality.
>
> Right now, I need to get the freezer way down as I have another
> tentative invitation to hunt feral hog this fall...

My business partner is fattening the proverbial calf as I write this. We
will butcher and cut up next month. Calf should weigh pretty close to
800 lbs live weight by then. We castrated him when he was ten days old,
using a method TAMU pioneered more than thirty years ago. He looks right
tasty as I visit him every week.

The meat will be split three ways and will hang for at least two weeks
before cutting and vacuum sealing. Note: A real butcher does the cutting
and wrapping, we're too old to be slinging beef sides around anymore.

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Thanks go to Terry (Pr'fesser) for this survey.
> --
> Cheers
> Chatty Cathy

The 2nd part of the question was a MCINL. It's not just one of the choices,
it may be a combo. Price and quality.
-g

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > ChattyCathy > wrote:
> >
> >> http://www.recfoodcooking.com
> >
> > I did it 40 years ago for 4 of us and as recently as maybe 25 (sharing a
> > side with a neighbor). It's no longer practical. Takes up too much
> > freezer space (a half), though I enjoyed having a piggy in my freezer
> > (much smaller amount).
> >
> \
>
> You really don't need to buy a half or quarter. Your farmers' markets
> and local sources seem fantastic for price and quality and they will
> sell you smaller amounts.
>
> gloria p


I don't anymore. Not for 25 years, I'm guessing. "Time's fun when
you're having flies." -Kermit We ate more beef then than now and
farmers markets didn't exist here to the extent they do now. Used to be
two big markets only; downtown Minneapolis and downtown St. Paul. We
did it then more for convenience than for anything else, I think.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

"Melba's Jammin'" ha scritto nel messaggio
> "gloria.p" > wrote:

>> You really don't need to buy a half or quarter. Your farmers' markets>>
>> and local sources seem fantastic for price and quality and they will >>
>> sell you smaller amounts.
>
> I don't anymore. Not for 25 years, I'm guessing.

We ate more beef then than now and
> farmers markets didn't exist here to the extent they do now. Used to be >
> two big markets only; downtown Minneapolis and downtown St. Paul. We
> did it then more for convenience than for anything else, I think.

I didn't take this to mean beef. I've never bought a half of a big beast
like that, but since Christmas have bought tqo halves of lamb, and a couple
of years ago I bought 1/4 of a pig. The lamb was cheaper, but the pig was a
lot more expensive and it's why I haven't done it again. The quality in all
cases was superb, since they were all local hand reared creatures. We are a
Pecorino area, so girls are welcome, boys become meat.

Giusi wrote:

>
> "Melba's Jammin'" ha scritto nel messaggio
>> "gloria.p" > wrote:
>
>>> You really don't need to buy a half or quarter. Your farmers'
>>> markets>> and local sources seem fantastic for price and quality and
>>> they will >> sell you smaller amounts.
>>
>> I don't anymore. Not for 25 years, I'm guessing.
>
> We ate more beef then than now and
>> farmers markets didn't exist here to the extent they do now. Used to
>> be >
>> two big markets only; downtown Minneapolis and downtown St. Paul. We
>> did it then more for convenience than for anything else, I think.
>
> I didn't take this to mean beef.

Me neither. Terry did mention, "...or similar large portion of *meat*...
in his first question.

> I've never bought a half of a big beast like that, but since Christmas
> have bought tqo halves of lamb, and a couple of years ago I bought 1/4
> of a pig. The lamb was cheaper, but the pig was a lot more expensive
> and it's why I haven't done it again.

I've hardly ever bought huge chunks of pig - my family only likes
certain cuts so it's not really worth it...

> The quality in all cases was superb, since they were all local hand
> reared creatures. We are a Pecorino area, so girls are welcome, boys
> become meat.


--
Cheers
Chatty Cathy

"gloria.p" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> ChattyCathy > wrote:
>>
>>> http://www.recfoodcooking.com
>>
>> I did it 40 years ago for 4 of us and as recently as maybe 25 (sharing a
>> side with a neighbor). It's no longer practical. Takes up too much
>> freezer space (a half), though I enjoyed having a piggy in my freezer
>> (much smaller amount).
>>
> \
>
> You really don't need to buy a half or quarter. Your farmers' markets
> and local sources seem fantastic for price and quality and they will sell
> you smaller amounts.
>
> gloria p

No such thing where I live. The farmer's markets only have veggies, baked
goods and home canned goods.

But virtually every little town has a local meat locker where they process
animals for farmers and hunters. I don't have the freezer space anymore to
store a quarter of beef or half a pig. It does cut your grocery bill to buy
meat that way.

Ms P

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" ha scritto nel messaggio
> > "gloria.p" > wrote:
>
> >> You really don't need to buy a half or quarter. Your farmers' markets>>
> >> and local sources seem fantastic for price and quality and they will >>
> >> sell you smaller amounts.
> >
> > I don't anymore. Not for 25 years, I'm guessing.
>
> We ate more beef then than now and
> > farmers markets didn't exist here to the extent they do now. Used to be >
> > two big markets only; downtown Minneapolis and downtown St. Paul. We
> > did it then more for convenience than for anything else, I think.
>
> I didn't take this to mean beef. I've never bought a half of a big beast
> like that, but since Christmas have bought tqo halves of lamb, and a couple
> of years ago I bought 1/4 of a pig. The lamb was cheaper, but the pig was a
> lot more expensive and it's why I haven't done it again. The quality in all
> cases was superb, since they were all local hand reared creatures. We are a
> Pecorino area, so girls are welcome, boys become meat.

Survey question: "Have you ever bought a side (half) or a quarter of
beef, or similar large portion of meat for yourself and your family?"
I focused on beef because that's what's most common around here. <shrug>


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

"Melba's Jammin'" ha scritto nel messaggio
> "Giusi" > wrote:

>> I didn't take this to mean beef. I've never bought a half of a big beast

> Survey question: "Have you ever bought a side (half) or a quarter of >
> beef, or similar large portion of meat for yourself and your family?"
> I focused on beef because that's what's most common around here. <shrug>

To a single person a whole turkey is a similar large cut of meat.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" ha scritto nel messaggio
>> > "gloria.p" > wrote:
>>
>> >> You really don't need to buy a half or quarter. Your farmers'
>> >> markets>>
>> >> and local sources seem fantastic for price and quality and they will
>> >> >>
>> >> sell you smaller amounts.
>> >
>> > I don't anymore. Not for 25 years, I'm guessing.
>>
>> We ate more beef then than now and
>> > farmers markets didn't exist here to the extent they do now. Used to
>> > be >
>> > two big markets only; downtown Minneapolis and downtown St. Paul. We
>> > did it then more for convenience than for anything else, I think.
>>
>> I didn't take this to mean beef. I've never bought a half of a big beast
>> like that, but since Christmas have bought tqo halves of lamb, and a
>> couple
>> of years ago I bought 1/4 of a pig. The lamb was cheaper, but the pig
>> was a
>> lot more expensive and it's why I haven't done it again. The quality in
>> all
>> cases was superb, since they were all local hand reared creatures. We
>> are a
>> Pecorino area, so girls are welcome, boys become meat.
>
> Survey question: "Have you ever bought a side (half) or a quarter of
> beef, or similar large portion of meat for yourself and your family?"
> I focused on beef because that's what's most common around here. <shrug>
>
>
> --
> Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Updated 4-24-2010 with food story and pictures

Personally, no, but my parents always did (and still do) every year while I
was growing up except for the years when we raised our own cows for
butchering.

Jinx

"Jinx Minx" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
>> Survey question: "Have you ever bought a side (half) or a quarter of
>> beef, or similar large portion of meat for yourself and your family?"
>> I focused on beef because that's what's most common around here. <shrug>

> Personally, no, but my parents always did (and still do) every year while
> I was growing up except for the years when we raised our own cows for
> butchering.

When the children were young, I would buy half a pig, and a quarter of beef
and a lamb (depending on the size)

Once they left home I just buy choice cuts for us.

--
--
https://www.shop.helpforheroes.org.uk/