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Strategies & Market Trends : The Epic American Credit and Bond Bubble Laboratory -- Ignore unavailable to you. Want to Upgrade?

To: Chispas who wrote (102308)	3/22/2009 9:39:41 AM
From: dave9	2 Recommendations Respond to of 110194

This and next weekend is butchering. Yesterday, I helped break down three cows that have been hanging in the walk in fridge. I got a quarter cow from it. Today we will vacuum seal our steaks and roasts and hamburger patty making after I get my freezer organized. We got a quarter cow which worked out to be 50 pounds of burger and two milk crates of meat. Next weekend, I will help cut up a dozen hogs for about as many families. One of the hogs is for us. Usually, one hog is works out to 50 pounds of sausage (a mix of brats, italian and breakfast usually), 12 pounds of bacon and two milk crates of chops, roasts, cutlets, etc. It takes a week for the bacon to cure, smoke. We slice the bacon the following week. The neighbor has everything to butcher so the butcher costs are almost zero. He also has the field for cows. Once you do this, If you ever do this, You will probably never buy grocery store hamburger again. I talked to the farmer that I am buying the cow from. We will probably get our cow in a week or two.