----- Original Message ----- From: "Liz Beasley" <[log in to unmask]> To: <[log in to unmask]> Sent: Sunday, August 25, 2002 3:18 PM Subject: Re: [P-F] adventure with grass fed beef > Thanks for the story, Richard. Zach and I are planning > on buying a deep freezer eventually, and talked to > a couple who have grassfed beef (we are near the > Milwaukee, Wisconsin area). After processing, he > told us it would be about $2/#. Sounds pretty much > like the cuts of beef you got. Are you going to make > bone broth with the bones??? :) It's really tasty!!! > --Liz Of course! That is a great attraction of getting it this way. I have not found a source of beef bones that are flavorful and fresh -- the bones all seem old. Also this is a great way to get liver, which should be free of toxins that might be found in feedlot cattle. I also wanted the caul fat but I think they ground it into the ground beef so I didn't get any separately. I should have thought of the thymus but forgot. I didn't care much about the heart although I am sure I could have asked for it, although I was sharing the steer with 3 other people. As we use this up I will learn more about this and will be able to order more intelligbly next time. One big decision is which quarter to get, front or back. I opted for front because I like ribeye steaks more than sirloin steaks. I also like short ribs and the chuck roasts are great for winter pot roasts. I do not like the very lean top of the round and bottom of the round cuts as I do not find they make flavorful pot roasts and they are too tough for dry roasting, so if I were to order a quarter with these I would have them ground. --Richard