First of all, this is a decidedly agrarian process. As is quite obvious.
Introducing...Ribeye!Well, a quarter of him.
Looks like he's still putting up a good fight!
He's becoming more manageable.
The meat saw was great.
Hungry anyone?
The tallow, which we saved for some reason other than to spoil in our freezer (though I am still uncertain as to what that reason is).
What would you call this?
I call this a meat tenderizer.
Grinding beef.
Finished products.---------------------------------------------------------------------------------------------------Contest Time!
---------------------------------------------------------------------------------------------------Sorry. Bradshaws and Wiggins are disqualified for having already done it.
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What is this?
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As for today, 11-20-2006, we had some good flurries! Exciting!
"It's beginning to look a lot like Christmas..."
Meat from a cow? Maybe even Ribeye?
ReplyDeletePerhaps I ought to be more clear in my instructions.
ReplyDeleteWhat CUT of meat is that?
Well you didn't say that! I think I got the answer right!
ReplyDeleteI tell you, just to make all readers jealous, those were the best steaks I've ever had. MMMMMMMMM! We got the first ones, everybody. MMMMMMMMM. Now everybody has to go to the Bradshaws, right Laura?
ReplyDeleteOf course! We have quite a few more where those came from.
ReplyDeleteWhat??? I am jealous...
ReplyDeleteWell, you are quite welcome to come and get one yourself!
ReplyDeleteMommy - Clean CUT
ReplyDeleteTricia Ann - ShortCUT
Jacob - UpperCUT
Gimli - HairCUT
Banjo - CrewCUT
Daddy - USDA Outlaw CUT
Believe me Laura, I'd be up there in a heartbeat (and not because of the world's best steaks), but it's really not that easy...
ReplyDeleteHey, when is your contest over? You've got to announce a winner!