i am both for & opposed. logistics..... that may be plain 'ol too many cuts of beef; meat cryovaced or frozen or both,- that meat expires, regardless of when; eventually, that meat may be inedible. costing contributes & leaves ya kinda shaky on purchaing meats.
ex;// we took 2 classes early in my learning- costing & meat cookery, & EP ought be considered, as there is plenty of the meat that gets trimmed & if too fat-laden for stock, so into the garbage.
we've many many various venison cuts from jakes last venison going un-used.
& while we were trimming meat, meat/seafood-fabrication was being explained & then we imitated Chef or yelled for him often!
, as he was teaching us
, & great tips on costing were sent on again & again by 2 of my Chef instructiors & a non-Chef instructor.
& meat expires. of jake's last season's venison meat, we've used less than 4 types.
so that's the realist in me.
now, for me, & my preferences:
if there were a freezer , i'd take a quarter of a cow, yepper!!!!!!!!!!!!!!!!!!!!! in my humble opinion, i luv a great steak or carpacchio or a meatloaf or a great roast! bring on them cheeseburgers! & excellent purchase!
unless the cow was a resident in my yard.....~if i owned a yard~
.....
soon, pink, fuzzy barettes, faux multi-colored eyelashes, a bottle of nair for that excess fur that gives her that unibrow, & jewelry would adorn my new pet cow. if a bull, i'd hide & make jake feed him.
j/k, lol. great purchase. you'll dine rather well, & also keep a few $$ that may've gone into purchasing eef elsewhere, non-whokesale. keep us informed of if this was a purchase you may consider again, & the likes of if this was great budgeting, that kinda info.
