Homegrown Meat
Today was meat packing day. It's something I've wanted to write about here for a few years, but I was unsure how to go about it. I realise many people are sensitive to the topic of eating animals these days, and whilst I don't want to hurt anyone's feelings, I realised today that this website - this blog right here - is my platform and is a space where I can share my stories. After all, that's why you're here, isn't it?
I feel so privileged to have been able to grow our own meat for the past few years. We've been eating our own chicken for several years now, and after that followed beef, lamb and last year even pork. Today was a little bittersweet as with all of the beef cattle and sheep now sold, I don't know when we'll be having our own homegrown red meat again. Chicken that we haven't grown is something I haven't eaten since we ate our first homegrown one, but we do buy beef in between if necessary.
To know that the meat on my plate, for the next few months, has been grown organically, handled with love and utmost care and had a completely humane death is such a good feeling. And to make it even better, homegrown meat cannot compare to the steak you buy in the shop.
Meat packing day is always an early start - in winter the butcher arrives around the same time the sun comes up, and today it has been incredibly blustery so many layers of clothing were required whilst standing in the shed packing. The dogs absolutely love meat packing day. They stood in front of the butcher's trailer like children lined up at an ice cream van. They know that they're in for many titbits and fresh meaty bones.
Many hands make light work, as they say, and it's true when you've a whole cow and two lambs to pack down in their various cuts.
In between, steaming cups of tea are enjoyed and when the packing was finished, a brunch of fresh lamb chops with salad, and a mint dressing from the garden was had.
How do you feel about growing your own meat?
Is it something you have ever thought about doing, or wished that you could?
I'd love to hear your thoughts!
Sarah x
*In case you aren't aware, the mobile butcher comes out the week before, and returns the following week so that the meat has hung for the proper seven days.