Meat
/meat119
A steak a day keeps the doctor away…
Gm Farcaster
Woke up early and headed to the abbatoir to get fresh beef
So many cows being slaughtered in those places
A vegans nightmare really
Good thing I’m not vegan
Woke up early and headed to the abbatoir to get fresh beef
So many cows being slaughtered in those places
A vegans nightmare really
Good thing I’m not vegan
Tasting Australia’s best angus and wagyu beef. A little bit of everything in here. Grass-fed, grain-fed and barley fed
Braised chicken thighs over rice, Central American style. A sight for voracious eyes, it was perfect after a day on the water.
Update on making bacon - every day or two for 2 weeks we will drain the liquid, rotate the bellies and pour the liquid back over top…
I am thrilled to announce that we are making bacon!
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
These quail legs are small but mighty flavorful.
They are about 1.5 ounces each, easy to cook and totally delicious!
They are about 1.5 ounces each, easy to cook and totally delicious!
