We tackled Hal this week, at least the front quarters of him, and he’s proven to be quite formidable. Beef is generally hung to age in four quarters, then each quarter is carried up to the butcher shop to be further broken down into the various cuts. In Hal’s case we cut the front quarters in two and it still took three people, huffing and puffing, to get the piece onto the butcher block. These front, front quarters we have made into ground beef, stew beef, brisket and roasts, all are wrapped and frozen. Today we’re taking on the back of the front quarters, which will be fresh at pick-up tonight, prepared as rib steaks and roasts.

James and the other tasters have been pleased with the flavor and texture of the beef. It’s really lean meat, and surprisingly moist and tender given the leanness and it’s position on the front half of the animal. We’ll be continuing to age the back quarters until next week, and still happy to have some butcher shop assistants if anyone is interested (huge thanks to Jori for coming out this week).

Stock up for Christmas dinner fixings tonight: potatoes, sweet potatoes, winter squash, onions, garlic and leaf lard for your pie. We’ll also break some new winter roots out of the cellar today: rutabaga, kohlrabi (great with dip), radish and delicate red shallots.

In the veggie share tonight: see above, also young kale, carrots, beets, cabbage, leeks and parsnips.

In the meat share: all cuts of pork (including freshly smoked ham hocks), beef and chicken. Beef stock, organ meats for pate and lard for baking.

See you tonight between 4 and 6,
Sara Kurak
Full and By Farm