Remember our leak?
And since I posted about the side of beef, I've gotten a lot more searches about what's in a side. So here's our list:
Ground Beef - 49 (+22 given away)
T-Bone - 32
Round Steak - 28
Cutlets - 35
Sirloin - 10
Chuck Roast - 4
Short ribs - 10
Beef Ribs - 1
Flank - 1
Fajita - 1
Ground beef is in 2 lb packages. All our steaks are cut at 3/4 inch. The round is half a round and it's cut at 1/2 inch and run through the tenderizer (think chicken fried steak). Cutlets are part of some other roast - they're set up to be like chicken fried steak as well and packaged in sets of 2. Chuck Roasts are between 4 and 5 lbs, short ribs are in 2 lb packages.
Here's the thing though. 32 T-bones? Doubtful. Very doubtful. No ribeyes? Weird how about half our T-bones are the size and shape of ribeyes. Yeah, they're mislabeled - so we estimate that actually it's 16 of each. It should also be noted, that I had them turn a bazillion pounds of what could have been roasts into gound beef. I just don't have a hankering for roast more than about 4 times a year. And that sirloin number? 1 sirloin is actually like 4 sirloins. I can't find a picture and unwrapping meat to just take a pictures seems dumb - what with the invitation for freezer burn. But you know when you order something and it says top sirloin. Well apparently there's like 2 or 3 other sirloin parts. And 1 of ours contains all of those parts. Seriously - we cooked 1 sirloin and it would have fed 4 adults. We opted not to get the whole brisket, because the butcher said it's better to buy a brisket on it's own where you can inspect it individually, so we got the flank and fajita and the rest went to ground beef.
Anyway - see how full our freezer still is?
Please ignore the bacon, our cow did not come with that bacon, lest you be upset when you buy your side of beef and it does not come with bacon.
And we've already taken out a chuck roast, 12 or 13 pkgs of ground beef (we have given a few more away), 1 sirloin, 4 ribeyes, 2 T-bones, 5 or so sets of cutlets, and 1 round steak. That's from memory, it's probably not accurate.
Notes for next year:
1. T-bones should be separated into filet mignon and NY strip. They are seriously huge, and separating them will be better for cooking as well.
2. Steaks (ribeyes, filet mignon, and NY strip) can probably be wrapped as pairs instead of singles.
3. Sirloins, maybe we need half in each package (to feed 2, instead of 4).
4. We need more coolers for the pick up day and we need to be in the truck or without extra people.
5. We need a partner in purchase. I tried to get into the logistics of it, but it turned into a big math word problem. And while I have a great affinity for them, I suspect I am among the few and far between. But the bottom lines is that we want to buy a hog in about 6 months and we just don't have the freezer room for both animals to overlap.
I did finally register to take the PE exam, the price went up this year, but I guess it had to happen sooner or later. I am on track with my study plan, and I actually feel a little bit better about it this time than I did the first 2 times. I have changed my approach, and despite my other blog being the most boringest blog ever, it is helping me stay on task and study what I said I would when I said I would.
ANNNNNNND finally - TREC and I are at peace now, I am just waiting for my new education evaluation letter, and then I can apply. However, since I only have 6 months to take the test once my application is accepted, I am going to wait until just after my PE exam to turn it in, that way I can begin studying for that test after the PE and hopefully be ready to take it by the time they process my application.