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Mon, 7 May 2001 13:43:35 -0700 |
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Well, I just stocked my freezer with another load of range fed beef. A
bull this time that died from inhaling a fox tail. Most of it was ground
beef, but I was able to get filet mignon and some great roasts from it.
I also took the heart and liver, but the butcher gave the head away to a
low income family, which is fine with me. I split the beef up with 3
other families, and it only cost us $1.25 per pound, including cutting
and wrapping, no matter how much we bought. This one was cheaper than
the last beef we bought from the same source, last time it was $1.45 per
pound cut and wrapped. I took 7 pounds of the ground beef and made
pemmican out of it. There is virtually no fat in the ground beef, which
meant very little shrinkage. Very nice indeed! I took 1 pound of this
pemmican and added cinnamon and cloves. I ended up what a delightful
flavor! The rest is spiced with herbs such as rosemary, sage and
oregano. Another batch is plain. I'm stocked for the summer.
Trish
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