Outfit Post: 7/15/15

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Shirt: Thrifted (Lauren Conrad) — Pants: J.Crew — Shoes: American Rag — Earrings: Charming Charlie — Ring: Monterey Bay Aquarium

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A warning, vegetarian and vegan friends: this may not be a post you will enjoy the words of. Just so you know!

So, anyway. I had to wear something easy to move around in yesterday because I had the exciting task of unboxing half a cow on my lunch break.

Yeah, half a cow. In the normal course of things I don’t buy much beef because it’s expensive and the meat industry is pretty fucked-up and blah blah blah, but I found a nice-looking place a couple hours north of us who sell cows whole and half semiannually, and decided that from an ethical and practical standpoint, it felt like a pretty good idea!

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Of course, I’ve never bought half a cow before, so it was a learning experience; there are more cuts of beef in our garage now than I ever knew existed. Also, half a cow is A LOT OF MEAT. I expected this, but I really had no idea of the volume. Fortunately, it all juuuuust fit in the nearly-empty chest freezer we’ve brought with us through a few moves–Mike bought it spontaneously at a yard sale some years back and it’s really coming in handy now, since it would be impossible to store so much meat otherwise.

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Between paying the beef provider and the butcher, it did end up less cost-effective than I’d expected–about $8/lb, give or take, and that’s including everything from the filet mignon down to the ground beef. The business has a reputation for really good-quality meat, though, and the folks on the other end of the line were really helpful in assisting me through the process for the first time. I really don’t regret giving it a try. Their cows look like they have pretty good lives as far as cows go, and that much beef between me and Mike ought to feed us for a good long while. Now I just have to learn how to cook steak and I’m all set!

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One thought on “Outfit Post: 7/15/15

  1. Cooking steak is dead easy. If you don’t grill, learn to love your broiler! Trust me, it’s the best. My mom taught me to do steaks like that.

    Also I keep trying to convince my inlaws into a half or quarter (some places around here do smaller amounts). We have tons of freezer space due to a yard saled up right, a small chest freezer and two fridges. They used to cater. But I haven’t convinced them on the ethical/local aspect of it yet. All they see is the big cost up front.

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