[Sca-cooks] good cuts to request when buying a quarter animal
phlip at 99main.com
Mon Oct 8 08:17:32 PDT 2007
Jadwiga, check out this chart:
Click on any of the charts below to get more detail- that will tell
you what bits come from where. You might look at the cooker they sell,
too- I'm dying to get one for Pennsic, and other events ;-)
Trouble with what you're asking, is that what you want will depend on
which quarter you're getting. The usual requests are to describe a
balance of roasts vs steaks on a cow, with the rest going to burger.
On a pig, you're wanting roasts vs chops, as well as bacon and ground
pork for sausage. Some people also prefer to render their own lard,
but that will also depend on what sort of pigs you're dealing with.
Everyone around here has gotten so politically correct with minimizing
the fat, that I've been trying to find some simple, this shiced pork
chops with a reasonable amount of fat on the edge (and to Hel with
quarter inch trims and cholesterol) for two weeks, and haven't had any
Back to the quarters, look over the charts and request your favorites
from the part you're getting.
On 10/8/07, Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net> wrote:
> As a cost savings/local eating effort, we have found a local farm that
> does their own butchering that will sell us a quarter cow at $2.25/lb
> and a half or quarter pig at $1.80/lb (good prices for around here).
> They will cut our meat to our specs... but I no longer have the old
> Cooperative Extension charts or the Fanny Farmer edition with the charts
> of cuts in it!
> When working with a whole, half or quarter pig, what are good cuts to
> Thank you!
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
Denial of evidence is not refutation of evidence.
Blessed be the self-righteous, for they shall inherit themselves.
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