[Sca-cooks] Putting this list to the task...

Terry Decker t.d.decker at worldnet.att.net
Mon Jan 29 05:06:46 PST 2007

True enough, but you forgot the butcher shop for the AG school at OSU in 
Stillwater.  They have about the best cuts and best prices in Oklahoma.


> "Raising" .NotEqual. finishing / butchering / packing (packaging or more
> complex).  I graduated high school at the county seat of what may have
> been the most productive county in Oklahoma for sheep -- but the chances
> of finding local-raised lamb or mutton in the local supermarket was
> generally dead nil.  To the best of my recollection, 95% of the market
> sheep-based meat was frozen and from New Zealand, and that was in the
> mid-70s.  With a single exception in my memory, the rest was probably
> from Wyoming or Idaho.  If you REALLY wanted local lamb / mutton, you
> had to deal with those raising them, or an auction at local / state /
> other livestock fair / exhibit, and *then* give the butcher careful
> instructions if you wanted anything besides ground meat and maybe one
> decent package of chops.
> Mike C. Baker

More information about the Sca-cooks mailing list