SC - Seville oranges
UnruhBays, Melanie A
UnruhBays.Melanie.A at broadband.att.com
Tue Dec 26 08:11:11 PST 2000
At 06:47 AM 12/26/00 -0600, you wrote:
>To keep this on topic, I will mention that it is VERY hard, to my disgust,
>to find lamb in Ansteorra. I spent many years in Chicago, which has a high
>Greek population and I could get lamb any time of the year, in almost any
>quantity (sometimes you had to order ahead for a leg, but there were always
>steaks and ground lamb available). Here I just see very expensive cyropaks.
>I do like beef, but occasionally want something lamb. Any suggestions,
>other than stocking the freezer when I see a deal?
> ---= Morgan
I stumbled on to the OSU meat lab a few years ago. Students training to
become butchers and meat inspectors have cattle, pigs and lambs to
slaughter, inspect and butcher. They sell meat as a sideline, usually at
better prices than the local stores. Since they have instructors watching
everything they do, I didn't worry about bad cuts. Everything is sold
prewrapped and frozen, so you can't inspect by sight. But, in buying over
several years, I never purchased any bad meat. Leanna
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