Comments on: In the deep freeze http://besidethestream.com/in-the-deep-freeze/2008/03/14/ Country life at 7,000 feet Tue, 02 Dec 2008 00:56:02 +0000 http://wordpress.org/?v=2.3.2 By: Jackie W. http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-185 Jackie W. Sun, 16 Mar 2008 18:46:00 +0000 http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-185 Alice, Will trade Beltie meat for some chocolate ! Alice,

Will trade Beltie meat for some chocolate !

]]> By: Jackie W. http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-184 Jackie W. Sun, 16 Mar 2008 18:39:34 +0000 http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-184 Those are reasonable prices. The online Kansas site was way more than that. Those are reasonable prices.

The online Kansas site was way more than that.

]]> By: wkf http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-180 wkf Sun, 16 Mar 2008 00:16:47 +0000 http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-180 Shoot! I wasn't paying attention and left a comment on the previous post. It's about the lamb chops. sorry Shoot! I wasn’t paying attention and left a comment on the previous
post. It’s about the lamb chops.
sorry

]]> By: Paula in BC http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-178 Paula in BC Sat, 15 Mar 2008 16:50:12 +0000 http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-178 Jackie and Alice, The last time we purchased a side of Buffalo, it was $5 a pound -- though I can't remember if that is dressed and cut, or hanging.... And this was not certified organic meat, but it had been raised without chemical wormers or antibiotics. This was a couple of years ago, though, and feed prices have gone up, so I am sure prices are higher. Jackie and Alice,

The last time we purchased a side of Buffalo, it was $5 a pound — though I can’t remember if that is dressed and cut, or hanging…. And this was not certified organic meat, but it had been raised without chemical wormers or antibiotics.

This was a couple of years ago, though, and feed prices have gone up, so I am sure prices are higher.

]]> By: Jackie W. http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-177 Jackie W. Sat, 15 Mar 2008 14:29:53 +0000 http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-177 That is the most organized freezer I have ever seen. We raise & sell Beltie meat...www.beltie.org... Recently had one processed & while researching prices I came across a buffalo beef site. It seemed expensive. What price do you pay for it in Colorado ? Dear Jackie, I love Belted Galloways! Our buffalo meat averaged $5/pound, less for burger, more for fancy cuts. Alice That is the most organized freezer I have ever seen.

We raise & sell Beltie meat…www.beltie.org…

Recently had one processed & while researching prices I came across a buffalo beef site. It seemed expensive. What price do you pay for it in Colorado ?

Dear Jackie, I love Belted Galloways! Our buffalo meat averaged $5/pound, less for burger, more for fancy cuts. Alice

]]> By: ValleyGirl http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-176 ValleyGirl Sat, 15 Mar 2008 13:53:49 +0000 http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-176 Wow. Do I ever have coffin freezers. Is yours always this orderly or just now after going through it?! Man, I dream of having mine look like that, but I can't reach the bottom of my big one (it's a 7-footer ~ truly a coffin!) because it's up on blocks for some reason (we believe the house was actually built around it because we can't figure out how else the heck the original owners would have been able to get it down into the basement!). And my meat freezer (about half the size) is now almost empty because hubby no longer works on a pig farm and we don't get free meat anymore. That one's pretty easy to keep track of, but the other one..... maybe someday. Sorry, I would have absolutely no idea what to do with apricots or lamb ribs. What do you make with apricots and habaneros? That recipe interests me. Wow. Do I ever have coffin freezers. Is yours always this orderly or just now after going through it?! Man, I dream of having mine look like that, but I can’t reach the bottom of my big one (it’s a 7-footer ~ truly a coffin!) because it’s up on blocks for some reason (we believe the house was actually built around it because we can’t figure out how else the heck the original owners would have been able to get it down into the basement!). And my meat freezer (about half the size) is now almost empty because hubby no longer works on a pig farm and we don’t get free meat anymore. That one’s pretty easy to keep track of, but the other one….. maybe someday.

Sorry, I would have absolutely no idea what to do with apricots or lamb ribs. What do you make with apricots and habaneros? That recipe interests me.

]]> By: Paula in BC http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-175 Paula in BC Sat, 15 Mar 2008 06:25:22 +0000 http://besidethestream.com/in-the-deep-freeze/2008/03/14/#comment-175 Lamb ribs :). We raise sheep, so we know lamb ribs. I recommend boiling them -- for a while. Often we let them boil for a couple of hours. Toss em in frozen, we do (though I am sure SOME food safety expert would shudder at this!). Boil till cooked through, and REALLY tender. LAmb ribs tend to be (as I am sure you know) a bit fatty, so this precooks and gets some of the fat off. Then, put on your bbq sauce of choice (we mix our own with Annies Organic Ketchup, organic prepared yellow mustard, and maple syrup), and grill them, or put them under the broiler to grill them -- I'd recommend putting them on a rack so the fat can drain below, if you go that route (we have a ceramic broiler in our gas oven, so we are spoiled ;). There WILL be layers of fat to peel off between the layers of meat -- I am afraid I don't have a solution to that, but this is still a yummy use for the ribs. In the alternative (and I am brainstorming here, not speaking from experience, because our Pyrs get raw meat, and any really old ribs get given to them au naturel), what about precooking the ribs as per above, and then going through the process of peeling the fat layers -- it DOES come off pretty easily, and pulling the meat off, then chop it up and make a stew or curry? Labor intensive, but also potentially yummy. Do let me know what you try -- I'm always curious about new ideas! Lamb ribs :). We raise sheep, so we know lamb ribs. I recommend boiling them — for a while. Often we let them boil for a couple of hours. Toss em in frozen, we do (though I am sure SOME food safety expert would shudder at this!). Boil till cooked through, and REALLY tender.

LAmb ribs tend to be (as I am sure you know) a bit fatty, so this precooks and gets some of the fat off.

Then, put on your bbq sauce of choice (we mix our own with Annies Organic Ketchup, organic prepared yellow mustard, and maple syrup), and grill them, or put them under the broiler to grill them — I’d recommend putting them on a rack so the fat can drain below, if you go that route (we have a ceramic broiler in our gas oven, so we are spoiled ;).

There WILL be layers of fat to peel off between the layers of meat — I am afraid I don’t have a solution to that, but this is still a yummy use for the ribs.

In the alternative (and I am brainstorming here, not speaking from experience, because our Pyrs get raw meat, and any really old ribs get given to them au naturel), what about precooking the ribs as per above, and then going through the process of peeling the fat layers — it DOES come off pretty easily, and pulling the meat off, then chop it up and make a stew or curry? Labor intensive, but also potentially yummy.

Do let me know what you try — I’m always curious about new ideas!

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