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ducks4you
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Beef pick up Didn't happen yesterday. I Thought the locker was open all day. I checked their website, closed at Noon!
I called before noon to reschedule for Monday, tomorrow, instead.
I think there is enough room now for the new meat.
Here is my porch freezer as of yesterday. I Don't need to process the cherries and grapes, 2023, this weekend. that work can get spread out over the rest of the winter.
From the porch I threw away a very nice but 2yo pork rib slab, 18 inches long. Just.no.room. and old.
I cleaned out ALL leftovers and washed up their containers in my kitchen freezer to make room for stuff from the porch. In the big freezer and from the porch freezer I found a 12 lb turkey and 1 porterhouse steak, and 1 tbone steak. I also moved the pork shoulder destined this week for bbq.
The office chair box did work out nicely to separate the old hamburger from the new, beef fat at the bottom of the box. I had to take a box cutter to the corners bc it didn't quite fit inside, made the lid stick up an inch. I counted 50 two pound packages of Frostbite (2023 beef) + a 1/2 pound package of hamburger. I think that we might have eaten through most of the hamburger if the new beef was butchered in April, but I think the beef lady knew that I would be able to pay for it.
She has one client, friend of FIL, who has asked to for a payment plan.
I would strike that person from my list, but everybody runs their businesses differently.
It's just that I KNOW about caring for livestock 365/year, and some people have no concept.
Certainly, I like knowing that our meat has been affordable for the last few years.
I have left the rest of the steaks and specialty meat in the downstairs freezer for DD's to deal with. There is a little bit more room in that box, but we will need the entire 7 cu ft freezer for the new steaks and specialty meat.
I have not eaten through the liver, so there will be some meals in Eva's future...
I called before noon to reschedule for Monday, tomorrow, instead.
I think there is enough room now for the new meat.
Here is my porch freezer as of yesterday. I Don't need to process the cherries and grapes, 2023, this weekend. that work can get spread out over the rest of the winter.
From the porch I threw away a very nice but 2yo pork rib slab, 18 inches long. Just.no.room. and old.
I cleaned out ALL leftovers and washed up their containers in my kitchen freezer to make room for stuff from the porch. In the big freezer and from the porch freezer I found a 12 lb turkey and 1 porterhouse steak, and 1 tbone steak. I also moved the pork shoulder destined this week for bbq.
The office chair box did work out nicely to separate the old hamburger from the new, beef fat at the bottom of the box. I had to take a box cutter to the corners bc it didn't quite fit inside, made the lid stick up an inch. I counted 50 two pound packages of Frostbite (2023 beef) + a 1/2 pound package of hamburger. I think that we might have eaten through most of the hamburger if the new beef was butchered in April, but I think the beef lady knew that I would be able to pay for it.
She has one client, friend of FIL, who has asked to for a payment plan.
I would strike that person from my list, but everybody runs their businesses differently.
It's just that I KNOW about caring for livestock 365/year, and some people have no concept.
Certainly, I like knowing that our meat has been affordable for the last few years.
I have left the rest of the steaks and specialty meat in the downstairs freezer for DD's to deal with. There is a little bit more room in that box, but we will need the entire 7 cu ft freezer for the new steaks and specialty meat.
I have not eaten through the liver, so there will be some meals in Eva's future...
