Then in July we’ll have blackouts long enough to make our freezers smell like the styrofoam container of worms you forgot about.
Get a decent diesel genny and lay in a good supply of treated fuel.
‘Treated fuel’: what is the shelf life of diesel and gasoline?
Look up Pri-G or Pri-D fuel additive
We already eat mostly chicken and ground pork. Beef’s treated like an expensive luxury at our house (although we have found one small rancher that sells their own grass-raised beef and have placed orders with ’em).
May need a new chest freezer — the upright’s just not cuttin’ it for true mass storage.
And yet my South Dakota beef friends don’t seem to be making more money.
Because beef has become a “sinful” product … that’s bad for Gaia … like Nat. Gas … so here in CA … the retailers Jack the price up 3x the National market price … because veganism is good for the planet or something. We should all be “ashamed” for buying beef or Nat. Gas.
The producer never benefits from the rise in prices. It’s always the middlemen and retailers.
Suggestions in the twitter replies: buy from your neighbourhood farmer.
We live across the road from a fantastic friend/farmer with 200 head.
He is not allowed to sell to us, (Ontario)
Are some provinces different?
Either you or he is an a-hole.
Contract raiser? They are not his cows to sell, short of lying & saying it died. He’s getting paid for pounds of gain, maybe docked for loss of head count.
No…he owns them.
It’s a bureaucratic red tape issue with meat inspectors.
the Ontario provincial inspected abbatoirs have been hounded out of business by the droves for the past 20 years. Getting a spot on the kill floor usually means a several months wait time. Cooler space is limited as well. Also, record high grain prices make it more attractive to sell the grain rather than ‘walk it off the farm’
Can you buy it as “dog” food?
I haven’t been able to afford beef since Feb. 2020 … try buying food in the SF Bay Area. We pay Nome, AK prices.
I’ve got moose ribs in the oven tonite. They’re not beef but hell I shot a moose a 1 1/2 miles from the trap shack and cut it up myself.
Bushes beans, asparagus, Caesar salad and a burgundy.
LG
… at least you’re not having … a nice … thssst thssst thssst … Chianti
sounds real good. Had a couple of feeds of moose stew this winter courtesy of a brother-in-law.
I have a sous vide and an instapot . could almost just eat the bones.
At this point in time I just shake my head when people start feeling the pinch. The writing was on the wall the moment doodoocovid arrived. It’s been years since then. Plenty of time to grab a deep freeze at Costco and take a drive to a farm or few. Or get your own farm. That’s what I did. Sell Ontario, buy anywhere between BC and MB and profit. People still working for pay checks and bennies now I can’t really say much to help. Lollipop and fancipants addiction kills.
Already got a side of beef in the freezer. Guess it wouldn’t hurt to buy another side. It’s good to have friends that ranch and farm. Wouldn’t mind trying a quarter of Buffalo.
We were without power for a week after the windstorm swept through Ottawa last May. The generator saved the freezer but it sure changed my outlook going forward. All I will say is, pressure canner. Can’t go bad if it’s in a jar. And last time I was at No Frills, the canned beef there was six bucks, that is half of what Loblaws charges. That goes into the stockpile.
Pressure canning is the way to go. I bought one and learned how to use it as soon as the lockdowns hit. I have about a year’s worth of jars filled with tasty, morale-supporting meals that can be eaten straight out of the jar without reheating: chicken pot pie filling, chillis, stews and the like, with meat and veggies in every jar. I could feed myself for about a year, and myself and someone else for some time, depending on if they are useful or not. I did try canning plain chicken breasts and ground beef – while that worked, those are just ingredients that require additional stuff to turn into meals. So find recipes that offer the nutrition and comfort of variety.
Don’t count on there being electricity or fuel available when Trudeau goes Full Trudeau on us, particularly those of us in the West.
We do water and pressure canning as well – not sure what the shelf life is but 2 years so far and all good.
If you can afford it – look at freeze dryer – its a game changer.
And get a good chamber vacuum sealer
Beef is treat food nowadays. Not on the daily menu. Pork and chicken are still almost affordable.
Meat only keeps for a few weeks or perhaps a couple of months in the freezer. Unless you like tainted meat … eat up in a timely manner.
Consider beans and canned goods and rice, cerials and pasta etc. … stuff that really keeps well and fill your belly. Get some batteries for the portable radio. And lots of candles.
Then it will be chicken and pork.
Before you know it, we will be exchanging grass recipes.
Enjoy that while you can. They’ll focus on pork next. They are like a terminator. They never stop.
Get half a pig and six chickens delivered to my house every 3 months from the Hutterites and I butcher it myself right in the kitchen. Make bacon, pate, pork chops ribs you name it and is a hell of a lot cheaper and taste better. Hopefully I will fill freezer full of elk this fall.
Just butchered 2 steer, 2 heifer. kept 1/2 of each and rest the neighbors bought. have 4 freezers 4 generators, 2 five hundred gal propane tanks to keep the power on. I like pork and chicken so will raise meat birds and buy a pig from a neighbor. should be set for a couple years. and can barter with the beef if needed. Now waiting to plant-zone 6A. waiting waiting
Don’t put that info out too far. When people are starving they go looking for food. Politicians seem to think they will escape that which they foment, THEY WILL NOT.
VOWG; I sincerely hope this will be the case but; I fear that “only for me and NOT for thee ” mind set…Steve O
Then in July we’ll have blackouts long enough to make our freezers smell like the styrofoam container of worms you forgot about.
Get a decent diesel genny and lay in a good supply of treated fuel.
‘Treated fuel’: what is the shelf life of diesel and gasoline?
Look up Pri-G or Pri-D fuel additive
We already eat mostly chicken and ground pork. Beef’s treated like an expensive luxury at our house (although we have found one small rancher that sells their own grass-raised beef and have placed orders with ’em).
May need a new chest freezer — the upright’s just not cuttin’ it for true mass storage.
And yet my South Dakota beef friends don’t seem to be making more money.
Because beef has become a “sinful” product … that’s bad for Gaia … like Nat. Gas … so here in CA … the retailers Jack the price up 3x the National market price … because veganism is good for the planet or something. We should all be “ashamed” for buying beef or Nat. Gas.
The producer never benefits from the rise in prices. It’s always the middlemen and retailers.
Suggestions in the twitter replies: buy from your neighbourhood farmer.
We live across the road from a fantastic friend/farmer with 200 head.
He is not allowed to sell to us, (Ontario)
Are some provinces different?
Either you or he is an a-hole.
Contract raiser? They are not his cows to sell, short of lying & saying it died. He’s getting paid for pounds of gain, maybe docked for loss of head count.
No…he owns them.
It’s a bureaucratic red tape issue with meat inspectors.
the Ontario provincial inspected abbatoirs have been hounded out of business by the droves for the past 20 years. Getting a spot on the kill floor usually means a several months wait time. Cooler space is limited as well. Also, record high grain prices make it more attractive to sell the grain rather than ‘walk it off the farm’
Can you buy it as “dog” food?
I haven’t been able to afford beef since Feb. 2020 … try buying food in the SF Bay Area. We pay Nome, AK prices.
I’ve got moose ribs in the oven tonite. They’re not beef but hell I shot a moose a 1 1/2 miles from the trap shack and cut it up myself.
Bushes beans, asparagus, Caesar salad and a burgundy.
LG
… at least you’re not having … a nice … thssst thssst thssst … Chianti
sounds real good. Had a couple of feeds of moose stew this winter courtesy of a brother-in-law.
I have a sous vide and an instapot . could almost just eat the bones.
At this point in time I just shake my head when people start feeling the pinch. The writing was on the wall the moment doodoocovid arrived. It’s been years since then. Plenty of time to grab a deep freeze at Costco and take a drive to a farm or few. Or get your own farm. That’s what I did. Sell Ontario, buy anywhere between BC and MB and profit. People still working for pay checks and bennies now I can’t really say much to help. Lollipop and fancipants addiction kills.
Already got a side of beef in the freezer. Guess it wouldn’t hurt to buy another side. It’s good to have friends that ranch and farm. Wouldn’t mind trying a quarter of Buffalo.
We were without power for a week after the windstorm swept through Ottawa last May. The generator saved the freezer but it sure changed my outlook going forward. All I will say is, pressure canner. Can’t go bad if it’s in a jar. And last time I was at No Frills, the canned beef there was six bucks, that is half of what Loblaws charges. That goes into the stockpile.
Pressure canning is the way to go. I bought one and learned how to use it as soon as the lockdowns hit. I have about a year’s worth of jars filled with tasty, morale-supporting meals that can be eaten straight out of the jar without reheating: chicken pot pie filling, chillis, stews and the like, with meat and veggies in every jar. I could feed myself for about a year, and myself and someone else for some time, depending on if they are useful or not. I did try canning plain chicken breasts and ground beef – while that worked, those are just ingredients that require additional stuff to turn into meals. So find recipes that offer the nutrition and comfort of variety.
Don’t count on there being electricity or fuel available when Trudeau goes Full Trudeau on us, particularly those of us in the West.
We do water and pressure canning as well – not sure what the shelf life is but 2 years so far and all good.
If you can afford it – look at freeze dryer – its a game changer.
And get a good chamber vacuum sealer
Beef is treat food nowadays. Not on the daily menu. Pork and chicken are still almost affordable.
Meat only keeps for a few weeks or perhaps a couple of months in the freezer. Unless you like tainted meat … eat up in a timely manner.
Consider beans and canned goods and rice, cerials and pasta etc. … stuff that really keeps well and fill your belly. Get some batteries for the portable radio. And lots of candles.
Then it will be chicken and pork.
Before you know it, we will be exchanging grass recipes.
Enjoy that while you can. They’ll focus on pork next. They are like a terminator. They never stop.
Get half a pig and six chickens delivered to my house every 3 months from the Hutterites and I butcher it myself right in the kitchen. Make bacon, pate, pork chops ribs you name it and is a hell of a lot cheaper and taste better. Hopefully I will fill freezer full of elk this fall.
Just butchered 2 steer, 2 heifer. kept 1/2 of each and rest the neighbors bought. have 4 freezers 4 generators, 2 five hundred gal propane tanks to keep the power on. I like pork and chicken so will raise meat birds and buy a pig from a neighbor. should be set for a couple years. and can barter with the beef if needed. Now waiting to plant-zone 6A. waiting waiting
Don’t put that info out too far. When people are starving they go looking for food. Politicians seem to think they will escape that which they foment, THEY WILL NOT.
VOWG; I sincerely hope this will be the case but; I fear that “only for me and NOT for thee ” mind set…Steve O
“Let them eat bugs”