Butchery and Utilization

Let’s be honest. Americans have become a chicken breast nation. We will happily fork over (sorry for the pun) $8+ for 2 boneless skinless chicken breasts rather than the same amount of money for a whole chicken. And why would we not want two legs, two thighs, 2 breasts, 2 wings and bones for the same price as 2 breasts, because we like the convenience, which of course has gotten us in to a whole mess of trouble in other areas of our diet.It takes effort to separate a chicken into its individual parts, or package those for the freezer, or use the bones to make a stock.

It’s estimated that Americans throw away almost 75% of their food. Seventy five percent!!! I don’t know about you but I can’t afford that. Not as a business or as an individual!

I took out my recycling the other day with a moment of glowing pride that my household recycles so much, that we have a compost for the chickens, and a worm bin, and then I took another look and saw that the recycling had paper bags in it from when we forgot the cloth ones, bottles that could have been reused or turned in for deposits, paper that could have been used for scratch, junk mail that we should have called to get removed off the lists, stuff in the garbage that could have been recycled, compost that could have been utilized instead of being thrown out or product that went bad because we didn’t use it when we should have. I still have a long way to go to consume less in general instead of being proud about the items I manage to recycle. I could have saved myself money too.

One of the ways that I try to incorporate utilizing in my life and business is to teach the Snout to Tail classes. What better way to pack your freezer on the cheap than to learn how to break down and utilize an entire animal?? More people are buying whole animals for home or going in with friends, it’s another way you can also find out where your product is coming from.

Our Snout to Tail: Pork! class is coming up Sunday June 26th from 9am-noon. It’s $95 which includes a lecture about meat make up and help you learn that knowing where it comes from will help you know how to cook it. You’ll be the one that breaks down the animal and you’ll take pork home with you. You really can’t beat that deal.

Take another step with me in making our dollars count, using the whole thing, and finding out where all that magical pork comes from.

2 thoughts on “Butchery and Utilization

    1. Hi Yoli! So sorry to have missed this comment! We have two classes coming up, Snout to Tail: Pork January 11th and Snout to Tail: Lamb Fab 2nd. Hope to see you there!

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