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962

Times like things we must be thankful for simple blessings like good food and good company.

Times like things we must be thankful for simple blessings like good food and good company.

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[–] • 4 pts

But can you hear the screaming of the lambs at night, when you lie in your bed agonizing over all the lost years of your life, wasted on the farm, the dust of the fields so deep under your nails that you can never scrub it out. Did the city girls laugh at you when you came to school in your home-sewn hand-me-downs? Save one, Clarice, save just one lamb, and you may save your soul. Then the screaming will stop and you can rest, forever.

[–] • 1 pt

Philippe Halsman was born in Riga to a Jewish couple,

Every. Single. Time.

[–] • 1 pt

I like that fat one

[–] • 0 pt

Not sure I would classify lamb or veal was "farm raised". They may have been born on the farm but they didn't spend a lot of time there.....

[–] • 0 pt

One year of life from the lambs sacrifice means that their family herd keeps existing for many years.

18 months of life for the heifer while short was safe and prosperous which counts for much.

[–] • 0 pt

Don't get me wrong. I have nothing against veal or lamb. Just poking a bit of fun at the term "raised" for a cut of meat purposely butchered from (sometimes very) young animals.

My understanding is most veal calves are slaughtered between 20-24 weeks. Not exactly a lot of time to be raised. Admittedly Lamb is closer to 1 year before slaughter.

[–] • 0 pt

Sub adult age.

She had to go because she was bought as a paddock mate and we needed the grass for the newly weaned angus heifers I'm raising as a cash crop.

Always sad to say goodbye to our animals. I said my prayers and got on with life thankful for the extra 100kg of beef in our freezer

[–] [deleted] • 0 pt

You got some ribs too, right?

[–] • 0 pt

No sir. Lamb chops. Beef ribs are not a thing in nz

[–] • 2 pts

Beef ribs are a thing wherever there's beef, my dude. They don't raise 'em boneless, ya know.

[–] • 1 pt

Chances are the inner loins and backstraps are cut out so they a8nt gets no rib meat left

[–] • 0 pt

Butchers don't produce those cuts here.

My homekill guy gives me lots of options just not that one.

I have nearby a pig farm manager I'm friends with. Pork spare ribs fill thatniche

[–] • 0 pt

Looks pretty tasty, what do you do with all the innards and waste from the animal you don't eat?

[–] • 1 pt

Bury them using my tractor

[–] • 2 pts

Ah, man. You could save so much of that stuff. Did ya at least keep the liver? Veal liver, especially fresh and from cattle which has been fed proper food, is what I would call a proper delicacy. Heck, clean-out and boil/salt the intestines and make your own casings— grind out the stuff you trimmed off all your other cuts, and you've got sausage for days.

[–] • 0 pt

I hear you and agree but no. Not for me.

My six ewes produced ten lambs this year. I'm swimming in the stuff and giving it away

[–] • 1 pt

Hmm probably good for the soil to

[–] • 1 pt

See you're being normal here in a polite conversation. Notice the difference? Deep breaths and stop with the cursing and bizarre behavior please?

[–] • 0 pt

From the dust we come to the dust we return.

[–] • 0 pt

You can bury or burn . Go deep or cover in lime. Burning bring jews so beware

[–] • -1 pt

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