There’s just something about being able to go to the freezer and pick out a package of meat. Home raised meat. Delicious meat. Mouth watering meat. Meat to build a meal around. Corn fed beef.
We’re fortunate to be able to have this luxury, even if I have to wait a few more weeks until our freezer is full again. It’s all about timing… we need an appointment with our local meat locker (which can be booked out awhile) and a pen of cattle at our feedyard that will be market weight at the corresponding time. These dates must also correspond with having room in the freezer. It’s not like we’re going to have to go without meat in the meantime – I just like having a freezer full (as long as the electricity doesn’t go out for a long period of time) and I like enjoying our own product.
It might be difficult to understand how someone could eat the meat from an animal you raised. In fact, our friend and neighbor recently mentioned that they’d like to buy a half of beef for their freezer – but not one of ours because that’s too close of a connection. That surprised me a little – it’s not like she’s out there petting any of them and calling them by name. Her comment got my attention and caused me to think… which can be scary.
We all have a certain level of comfort (or discomfort) with the connection of our food from farm to fork. My comfort level is crossed when you can clearly still tell what the animal was when it was alive, when it’s on your plate. For example – I can’t eat shrimp with the head still on it… or anything for that matter. But I love shrimp otherwise. I never have understood why a lot of seafood is left mostly intact when it’s served. That’s really disgusting. But I don’t boycott seafood or that industry because of it… I just get it how I like it. Same with my friend who didn’t want to have one of our steers butchered for her freezer… she still eats beef.
I clearly understand where my food came from, and the sacrifice made so that I can eat. I’m very thankful for that. I’m also thankful for those in the meat production and processing businesses. They produce and process a safe, healthy, and delicious product for us to enjoy so that we can just go to our grocery store, meat locker, or freezer for our meat. I’m way out of my comfort zone if I have to be involved with any part of butchering… whether it’s cleaning fish, butchering chickens, or something else… I’ll leave that to someone else.
Regardless of our comfort level… I hope you know where your food comes from. Teach your kids.