Ghostwood Farm


May 16, 2012, 4:42 pm
Filed under: Uncategorized

A good piece on how meat becomes meat. I know from experience how time consuming butchering is for the layman. If you don’t follow Tim’s blog, please consider doing so: He has some great food-related information to share.

Mulligan Stew

If you haven’t read the first post about breaking down a whole lamb, here it is. I’ve moved on to more serious territory, and if you’re a bit squeamish, try to make it through as much of this post as you can. I’ll keep it light. There will be no pictures of the slaughterhouse in this post. 

If you did read the linked post from above, you’ll remember that our butchers, for the last year, have been getting in whole lamb carcasses and breaking them down for sale in our meat department. As I stated in the comments, we come from a sterile environment of meat eating. Our meats come in shrinkwrapped packages with a sell-by date, and they have neither a face, nor a name. As far as we know, it’s what’s stamped on the package that gets us to buy things. Buzzwords such as ‘grass-fed’, ‘boneless/skinless’, and ‘organic’…

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