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.
Oh Sarah, I would love to grow and eat my own meat. I am a vegetarian because of the ridiculous amount of energy used to transport, slaughter, refrigerate and then transport to the shop so I can eat it. Hopefully one day in the next couple years I can at least do chickens!
ReplyDeleteP.S love your blog and your beautiful photos!
Thank-you so much Katrina!
DeleteChickens are definitely a good starting place, I hope you can do them too! x
We used to rear a couple of pigs each year and there was a good deal of satisfaction knowing exactly how the meat on our plate got there and knowing the pigs had a good life. Sadly, our local abattoir is reluctant to take just two pigs as it doesn't make financial sense for them to put 2 pigs into pens that hold hold 20+. The rules and regulations also grow ever more onerous, so this year we didn't get any pigs and I really miss walking past their meadow and stopping to scratch their backs. I shall miss it even more when my freezer is empty this winter!
ReplyDeleteA cow and two pigs to butcher in a day sounds like hard work!
That sounds a bit strange for the abattoir to be like that? Our local butcher was happy to take the two pigs. It's very hard getting a home butcher who'll do pigs too.
DeletePigs are really interesting animals, aren't they? And homegrown pork is definitely worth it too! x
We do the same Sarah, and don't be afraid to share this on your blog, its how you live and you should be proud of it, I write about it every year and get lots of good feedback. Meat packing day is hard work, so I hope you've had a chance to clean up and rest. Our dogs love it too :)
ReplyDeleteThank-you so much for your supportive comment Liz :-)
DeleteThere is nothing wrong with meat Sarah. Nothing wrong with eating it, raising it or slaughtering it. After all that is what our ancestors have done forever. Hooray for meat and home butchering I say. You manage to make it look very appealing...my meat packing photos always tend to look a little scary. Love your work! x
ReplyDeleteThank-you Jane - your comment made me smile. The first shots I took looked a little scary too, I hadn't photographed in those lighting conditions before. I found putting the aperture at f/2.5 really helped x
DeleteLovely post. I would love to have our own meat (and milk!) from our 25 acres, but there is so many steps before it becomes a reality (time, fences, water, improved paddocks, a dam, round yard, a big enough freezer,...). So until then, I’ll keep buying meat from other small local farmers (chickens and pigs raised in paddocks) or beef from our butcher, who only sells locally raised and killed beef. And keep dreaming and learning.
ReplyDeleteThat's so good that you have access to meat raised like that. There always seemed to be so much to do on a block of land, doesn't there? x
DeleteI grew up knowing where my meat came from and as children cutting down the sheep was an event. I think that growing it, packing it and preparing it is hard work and it certainly made me think about and respect where the meat I eat comes from, right into adulthood! xx
ReplyDeleteI think growing your own definitely gives you more respect for where it comes from, and just how much work goes into growing and processing meat too :-)
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