I have slaughtered an older cow with bottle teat, that could not breed as the calve starved and could not latch on.. She was a bit of a pet, and I have to get over that pet cattle bit. I am going to quit giving them away as my children have gone their way, so I am raising Gourmet Organic grass fed grain finished beef for my own freezer. First is being fattened now..
Anyway, my mainstay is 1 kg packages meat and bone and small amount of organ meat like liver, in plastic freezer bags, wrapped with butcher paper so they do not stick, in two 320 litre chest freezers... Got that covered. After a couple of days though, particularly the puppy loses some interest.
A day of chicken, carcasses, thighs on bone, really the favorite is necks, so there is a day of variety..
Another day is lamb, cheap cuts, flaps, brisket, cheapest shoulder cut steak type or cutlets... Lambs fry liver and hearts might be OK, but a bit expensive here.
Then what? What about a day when you throw it on the BBQ... For you Purists, think about the forest fires that kill animals, I am sure the Wolves would not shrink at a little BBQ..
When the Ravens I saw in Yellowstone call them in for a discovered "Winter Kill" to open up the carcass, before the bears chase them off, I am sure it is ripe enough they would LOVE it BBQed..
No, seriously, my pup really perks up at any of my cut steak bits. What is wrong if I throw the meat bits on the BBQ just to brown them a little for a different day?
Any argument or agreement will be welcome...
I know I could go canned fish, and there is probably an argument as wolves would get the dead salmon for a couple of months... Maybe, not everywhere but maybe... So what is wrong with a little browned "forest fire" meat.. Anyone?
Kind regards, out on the Last Frontier with GSDs "Dancing with wolves"