Well, no pressure now.

[TSnave]

My wife does a lot of work with local ranchers on conservation projects. A few months ago she ordered half a hog from one of the local guys. Last month he called up and asked if she wanted a whole one instead. Today the meat freezer looks like this:

And she talked to another one who needed to find a home for half a beef, which is coming in February.

Fortunately we have another big chest freezer to take the beef and anything I take this year. But I'm feeling a definite lack of pressure to harvest game.

 

[TSAMP]

Better start weaving a basket, your a gatherer now.

 

[Elkbelch]

Third freezer rests in the garage

 

[Ucsdryder]

Better start weaving a basket, your a gatherer now.

Hahahaha I thought the same things. Maybe they can go can some berries together too!

 

[Pacific_Fork]

I’ll be a good WKR friend and take half that bacon off of you now and ribeyes when you get the beef. God I miss ribeyes!!

 

[TSAMP]

 

[AZ8]

That bacon looks outstanding!! Jealous!

 

[jayhawk]

Oooh that looks good! Now that the pressure is off just get out there and enjoy looking at animals!

 

[Wrench]

Better start weaving a basket, your a gatherer now.

You win the internet today.

 

[Crowmangler]

save some bacon to wrap around the tenderloins

 

[robby denning]

Better start weaving a basket, your a gatherer now.

 

[robby denning]

I’ll be a good WKR friend and take half that bacon off of you now and ribeyes when you get the beef. God I miss ribeyes!!

I’m 2nd in line. No deer in two years and this years not starting off with a lot of promise.

 

[Catchfish]

You need an address to put on the shipping label I can send the pm anytime.

 

[Rob5589]

Picking up a 1/4 this week. Prices are up a good amount from a few years ago but still better than store bought. Better quality as well.

 

[Rich M]

We get a cow whenever a buddy who raises cows needs to get rid of one. Had to upgrade to a bigger chest freezer.

Yup - takes the edge off "needing" to kill game for meat.

 

[butcherboy]

I cut these today from 1/2 a beef for a customer.

 

[butcherboy]

This as well.

 

[Nick992]

What a great problem to have!
Just need to eat more, or better yet, have a party

 

[SWOHTR]

I cut these today from 1/2 a beef for a customer.

Not to hijack the thread, but can you please explain the allure to leaving that big ass bone attached? It seems so impractical, like it's just another way for a neutered man to attempt to express any remaining shred of masculinity while holed up in Suburbia...

 

[butcherboy]

It’s the type of cut it is. It’s called a tomahawk ribeye. Cut between each rib bone making a really thick ribeye. The long bone serves no purpose just like it serves no purpose on a French cut leg of lamb or French cut rack of lamb. It’s only for looks and giving it a different name so it can be sold for a higher amount.