Barked: Fri May 18, '07 5:24am PST |
 |  |  |  | With bone:
rabbit-whole, with fur/organs
lamb-shanks, shoulder roasts, legs, ribs, whole necks
venison, various parts
goat- various parts, most often leg/rib
quail-whole with feathers/organs
turkey parts
pheasant, all parts
pork- hocks, shanks, neck bones ( only if over 6" long, and meaty)
chicken parts
duck parts
Boneless:
beef- chuck roasts, round steak, tongue, heart
green tripe
beef organs-liver, kidney, spleen, thymus, lung, trachea/gullet
buffalo- chuck roast, other boneless if on sale, sometimes ground
buffalo- liver, kidney, tongue, heart
lamb- heart, liver, kidneys
elk- roasts, sometimes ground
goat- heart, liver, lungs, kidneys
ostrich, ground
pork- brains
turkey- gizzards, hearts
sardines- whole, raw or canned in spring water no salt (still using up 30 cans from when she wouldn't eat them raw, there was a really good sale and I bought around 60 cans)
chicken- gizzards, hearts
Right now I have two freezers full of Matties meat, a large upright and a small chest. Hubby says I. must.stop.buying.meat since it's also starting to spill into the freezer in the house, and the small chest freezer is supposed to be for the garden veggies. It must be emptied soon! I had to pass up a really good sale on lamb last week too - beware, meat sales become addictive!Edited by author Fri May 18, '07 5:25am PST
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