[Sca-cooks] Dayboard/cheap meat

[Kathleen Madsen]

My husband and I just got home from June Crown where
Urtatim had the dayboard.  She and Anna Serra had a
wonderful selection and it was wonderful to see
everyone socializing, eating period food, and so
obviously enjoying it.  Here in the West feasts aren't
as common at events as our events are so large, and in
the middle of Tourney Season most people just grab
food that's easy to fix and eat on the run.

Urtatim, you and Anna Serra did a fantastic job.

As for less expensive meat I'm currently the food
buyer for my company and buy things at cost.  I'm
ordering in a whole goat for one of our cooks for an
event next month and the price is right around
$1.79/lb.  If your group has a Tax ID number and you
are a person that cooks feasts (ie, catering) then it
won't be difficult to set up an account with a local
meat wholesaler.  The one thing that could be a
problem would be storage after delivery as most
deliveries happen Monday through Friday only.  I only
buy in meat for people that I know understand how to
handle raw meat, store it properly and cook it
correctly - and need it in quantities that justify
buying wholesale.

Eibhlin



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While this source may not be available in all places,
i get my 
inexpensive lamb (about $1.99/lb) at one of my local
halal markets 
that has a butcher in the back.

To me it looks like they cut the meat very much as
they did in 
Indonesia. They take out the whole muscle longwise,
rather than 
cutting across them into chops or steaks or roasts.
Most of the 
people either want the meat for kebabs (i.e., cut in
largish cubes), 
or cut for "stew", or ground. I don't know the culture
enough to know 
if people actually specify which part of the animal
they want their 
meat from. I would suppose some do.

-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita