Here's the Beef

When I eat beef I want it organic, pesticide-free and hormone-free, so at a farmer's market on a September morn I approached a farmer seated at a table, just a table in the sun, taking orders for organic beef from her farm 10 miles up the road. I asked about buying a quarter of beef. Couldn't afford it; also it was too much meat for me. The farmer suggested I split a quarter with three friends.

So I put the word out, and three people signed up with me in October, each paying a reservation fee of $25, and were told we could pick up our quarter from the processor in early December. The beef was ready on Nov. 21, we cleared our freezers, and today the four of us drove 25 miles to the processor, each paying $33 directly to the processor. Then we divided between us about 110 lbs of flash-frozen beef. To complete the transaction we will now pay $94 each to the farmer. That's $152 for about 27 lbs. of  local, organic 3/4" cut steaks (t-bone, sirloin, rib eye), roasts, and ground beef. The quarter included 50 lbs of ground beef but only four one-pound packages of stew beef. That cut was not popular so I asked for three of the four pounds of it for my famous slow-cooker beef burritos. Splitting a quarter of beef with three friends was a good idea. Some of my share is shown in the photo.

How to Render Raw Suet for Bird Feeding

Reeve keeps cattle and gave me 13 lbs. of suet, or the fat from around a cow's kidneys, raw. I froze it but knew I'd eventually have to "render" it, or cook it down to pure lard the way store-bought suet is. Never done this before. Put on an apron expecting grease as I cut room-temperature hunks into one-inch pieces and tore off the "silver skin" or membrane, but it was more like handling cooked chicken breast. Cooked first batch on low flame (45 minutes), second batch on medium flame (20 minutes) until I got a golden liquid, then scooped the "cracklins" out of it...the cracklins are edible but don't taste or smell good. I was afraid rendering beef fat would stink, the way they say sheep fat stinks, but it wasn't unpleasant. Poured the liquid into disposable pans and put it on the porch to cool, and within an hour it was perfectly white hardened clean LARD, aka beef tallow, which because it's purified will stay fresh for my bird friends even in summer. Cleanup was the greasy part, because when that stuff cools -- fast -- it's hard as flint. Will I do this again? Probably not; easier to buy. But I'm proud to have done it for my birds. Finished product at right.

Meal #53,672: Organic Beef Salad

Hawkeye and I were dining out and she & I figured we each eat 1,000 meals a year, given that we skip some, and she had therefore eaten 55,000 meals and me 53,000 and change. If you work hard and play hard it stands to rights that you should eat well. Here you see that a friend gifted me with an organic beefsteak I pan-fried and sliced and tossed into an organic-lettuce salad -- that way I got everything good-for-me in one bowl. It looked so tasty I wanted you to at least see it. Dessert was watermelon. That's not wine; it's grape juice cut with water. I never drink by myself (wish you'd been here; I would've brought out some real wine!). But I like the look and it don't taste bad either. Some time ago I realized that if I don't feed myself good no one else will!

Yeah, it's the same kind of bowl I use for grits. I have a passion for this set of 6 (now 5) Williams-Sonoma pasta plates from the middle 1990s, got pictures of herbs in the bottom.