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So, one of my goals for this month is (was?) to use up all the meat we had in the freezer from the farmshare. July marks our one year anniversary of starting, which means it's possible there's stuff that we've hadfor a year in the freezer at this point.
Last week, I took an inventory of what we had, figuring that was the best way to get started moving through it.
5 4 lb ground pork (3 2 1lb packages, 1 2lb package)
2 1 lbs ground beef
Leg of Lamb steak ~1 lb
Leg of lamb roast ~2 lb
1 lamb shank
1 lb lamb stew meat
4 chickens - 2 in pretty freezer burned shape (should use to make stock, I think - maybe Sunday)
5 3 lbs bacon
5 ham steaks (2 ~1 lb, 3 ~2 lb)
2 racks baby back ribs
1 small ham (roast shape rather than steak)
2 large fresh hams (probably 5-7 pounds per ham)
1 small pork tenderloin
~1lb beef short ribs
(not farmshare)
1 lb ground venison
1 2.75 lb venison shoulder
1.5 lb buffalo steak
I'll likely cook the more stew-y lamb meat in the crock next week, and should, if I'm smart roast one of the big hams this weekend - one of the problems with the big cuts of meat is that they take so long to cook that there is literally not enough time to cook them during the week, since we have a pretty firm cut-off of 7:30 for dinner time if we want a shot at making bedtime (and 7:30 dinner would be cause for a LOT of unhappy Widget). If I can get organized, I bet I can set the two old sad chickens to making stock on Sunday and if there's anything salvageable meat-wise, I can re-freeze it for casseroles and salads for the summer.
I gotta find something to do with the ground pork, time to use the other chickens and the big hams. The lamb roast are easy, and they cook awfully fast. The ribs need time, but that's do-able. I totally should have simmered the short ribs in the spaghetti sauce I made with Widget on Sunday (doh).
It's like a fun organizational challenge!
Last week, I took an inventory of what we had, figuring that was the best way to get started moving through it.
Leg of Lamb steak ~1 lb
Leg of lamb roast ~2 lb
1 lamb shank
1 lb lamb stew meat
4 chickens - 2 in pretty freezer burned shape (should use to make stock, I think - maybe Sunday)
5 ham steaks (2 ~1 lb, 3 ~2 lb)
2 racks baby back ribs
1 small ham (roast shape rather than steak)
2 large fresh hams (probably 5-7 pounds per ham)
~1lb beef short ribs
(not farmshare)
1 lb ground venison
1.5 lb buffalo steak
I'll likely cook the more stew-y lamb meat in the crock next week, and should, if I'm smart roast one of the big hams this weekend - one of the problems with the big cuts of meat is that they take so long to cook that there is literally not enough time to cook them during the week, since we have a pretty firm cut-off of 7:30 for dinner time if we want a shot at making bedtime (and 7:30 dinner would be cause for a LOT of unhappy Widget). If I can get organized, I bet I can set the two old sad chickens to making stock on Sunday and if there's anything salvageable meat-wise, I can re-freeze it for casseroles and salads for the summer.
I gotta find something to do with the ground pork, time to use the other chickens and the big hams. The lamb roast are easy, and they cook awfully fast. The ribs need time, but that's do-able. I totally should have simmered the short ribs in the spaghetti sauce I made with Widget on Sunday (doh).
It's like a fun organizational challenge!