We have 1/8 of a cow in our freezer.
That may not sound like much, but it's about 50 pounds. If we eat one pound of beef a week, the 1/8 of a cow won't last us until next Christmas, to put it in perspective.
How did we end up with 50 pounds of beef in our freezer, and more importantly, why?
Well, we just went over to our friend's farm & picked it up. Obviously. How do YOU get YOUR beef? The farmer who raised the cow had dropped it off earlier that day, and we were splitting the quarter-cow with another couple, so we went over to pick up our share. Our "cowshare", or, the trendier name, "cowpooling". That's right, we're trendy. All in all, it wasn't a bad deal. The beef was $4 a pound, and that's pricy if you're used to buying just on-sale ground beef at the grocery store, but when you take into account the quality of the meat PLUS the fact we got a good number of steaks & roasts in the mix, it was a fabulous deal.
This is the important part.
Josh & I both read The Omnivore's Dilemma earlier this year. Really interesting book. I recommend it. The author, a journalist, traces his food to the source, and talks about "factory farming", "industrial organic," sustainable-farming, and hunter-gatherer sources of food. There was a lot more that could be said about all of the types of food sources, but at the end of it all, we were convinced that cows were meant to eat grass, food policy is too slanted towards corn, and we wanted to gradually work towards eating more sustainably. One step in that was finding a source of local, grass-fed, free-range, organic beef. We're also concerned about the sources of our poultry, dairy, & pork, but beef was a starting place for us.
And this was a baby step that filled our freezer.
What did YOU find in your stocking? A train set, silk ties, or raw meat?