I know, I know, it's an old thread--but good information.
We just received a half a beef. (seriously--it will last us for 2 years for 3 of us) Last year we went without a deer and only bought meat rarely and I have two meat eaters that learned to love eggs and legumes (not together) for our protein (or starve).
When a roast is labeled 'tip roast'--what do you suppose that means? Is that short for sirloin tip?
Also, we received the heart (it's huge), what shall I do with it? I'm a little squeamish about this. I have a grinder.
(I missed giving something like this away for valentine's day--'have a heart'.
And the oxtail--I learned how to make a good oxtail soup--so that is working for me.
And the tongue--again I'm a bit squeamish about it. I don't know what to do with it.
There's a big bag of suet--ideas? --The hamburger is VERY lean, can I grind the suet and add it to the hamburger as I use it? Is that a bad idea--is it unhealthy due to cholesterol or any other reason--would it make a juicier hamburger?
Should I instead render the suet and use it to make soap?
We are just doing an inventory of what we just put in the freezer. It was $1.90 carcass hanging weight and .42/lb cutting and wrapping. 405 lbs hanging weight.
I need your ideas and information if you care to help me out. Please! You are all so helpful.