The FreezerSunday, September 11, 2011
A lot of folks (enquiring minds?) want to know how one goes about obtaining quality – real! – food at an affordable cost, and part of that effort involves finding the right resources. Hence my upcoming article on how to do this. It’s a long article, so it has been talking some extra time.
Meanwhile, here are some photos, taken with my smartphone, of my downstairs freezer that accommodates all of my grass-fed and pastured meat, raw butter, and other items that need to stay frozen. I probably won’t buy any more meat for about 9 months – thanks to some recent purchases of lamb, beef, pork, chicken, buffalo, venison, etc., all of which come straight from the farm (or wild). A small percentage was purchased by cut, but mostly, I ordered my animals, in custom cuts, from the farmer. My costs range between ‘slightly higher’ to ‘the same’ to ‘lower’ than the cost of buying feedlot mass meat from the grocery store or butcher. And this includes custom cuts, organ meat, and premium wrapping. And it is much healthier and fulfilling meat than the mass turnouts from the industrial meat machine.
The satiety factor of pastured meat is much greater than with meat of the feedlot variety. The leanness and muscle integrity of this meat, especially grass-fed beef, leads you to eat less because you want to eat less. What is so incredible is how full I am after 10 oz. of grass-fed sirloin. I often won’t eat all day after this kind of food early in the day. Try getting that level of satisfaction and nutrition with a box of Prince spaghetti and frozen garlic bread.