Holy Cow!
Thanks to Knottie Rachel, I now have 25-pounds of freshly butchered cow in my freezer.
After reading the book The Omnivore's Dilemma recently, she decided to start eating only locally-grown, grass-fed, all-natural beef. She invited all NY-area meat-eaters to join her in a "cow pool" where we'd each commit to part of a cow in 25-lb increments. Rachel did the research on local farms, selected our cow, and then when that cow was ready it was slaughtered and butchered by the same farmer who raised it.
And now we have 25-lbs of our cow in the freezer.
We got two cuts each of rib eyes, top rounds, eye rounds, bottom rounds, NY strips, and filet mignons, as well as 2 pounds of chuck for stew, seven pounds of ground beef, and a soup bone. All for about $6 per pound, including the filets. Not bad.
After reading the book The Omnivore's Dilemma recently, she decided to start eating only locally-grown, grass-fed, all-natural beef. She invited all NY-area meat-eaters to join her in a "cow pool" where we'd each commit to part of a cow in 25-lb increments. Rachel did the research on local farms, selected our cow, and then when that cow was ready it was slaughtered and butchered by the same farmer who raised it.
And now we have 25-lbs of our cow in the freezer.
We got two cuts each of rib eyes, top rounds, eye rounds, bottom rounds, NY strips, and filet mignons, as well as 2 pounds of chuck for stew, seven pounds of ground beef, and a soup bone. All for about $6 per pound, including the filets. Not bad.