Quote:
Originally Posted by onewhippedpuppy
We buy beef by the cow from corn fed no antibiotic cows, almost always know who raised them. It’s a big chunk all at once but dramatically cheaper by the pound and you can choose what cuts you want. Also get eggs from my wife’s parent’s chickens and/or local farmer’s markets and resellers.
Funny how the two animals that seem most under fire from globalists and have the most fake lab meat alternatives are the ones being killed by the thousands right now…
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Thats excellent. Here, the only local beef I can get is grass raised, and they don't finish on corn. Its pricey (local is big here, and a premium) but its tough as f. No thanks. I'm ok with grass raised but it needs 3 months or so on corn to marble up.