tri valley carnivores

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tri valley carnivores

dublin pleasanton and livermore

Location: Livermore
Members: 47
Latest Activity: Dec 8, 2016

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Comment by Laurie on September 3, 2009 at 5:28pm
I will post a list of cuts when I find it again!
Comment by Brooke Sauder on September 3, 2009 at 3:53pm
I'm OK taking some ground pork to make it fair, if there is a lot of it.
Comment by Wendy on September 3, 2009 at 3:47pm
Hi Laurie,
Do you have the list of what is available? I'd like something like:
up to 6 pounds of chops
1 pound tenderloin
1 leg roast (never had that before, but sounds interesting)
1-3 pounds bacon
2-4 pounds ground pork
was there anything else interesting?
Something like that anyway. Doesn't have to be exact. I recall there was a lot of ground pork. We had that issue with the hamburger. As it is the "cheapest" cut getting stuck with a lot of it raises the average price per pound in a way, so if you need to make some adjustments to make it fair I am okay with that as long it is not too crazy. If so, I suggest that everyone take some ground pork to make it fair.
Comment by Brooke Sauder on September 3, 2009 at 2:14pm
Thanks, Laurie. Sounds good. If we don't meet, this would be my list in order of preference:
up to 6 lbs chops
up to 4 lbs tenderloin
up to 2 lbs bacon
Comment by Laurie on September 3, 2009 at 2:05pm
Brooke, everything is fresh, nothing is smoked or seasoned in any way. Instead of ham we have leg roasts. The bacon is unprocessed.
Laurie
Comment by Wendy on August 31, 2009 at 4:22pm
I'm fine with a list...but happy to meet if all the stars align. Do you have a list for us to pick from? I still have most of my beef! The freezer got buried and I haven't been able to get into it. I'm looking forward to eating it though!
Comment by Brooke Sauder on August 31, 2009 at 2:45pm
Hi Laurie,
What did you find out about the bacon and how it was prepared? Was it possible to do without nitrates/nitrites and sugar?

As for the splitting up, I can meet, if you'd all prefer, but am OK with sending a list, too.
Brooke
Comment by Laurie on August 29, 2009 at 4:29pm
I'll be getting the pig from the butcher soon It is very small, ony 56# hang weight for the half pig. I'll know the price per pound when I actually see how many pounds we get back from the butcher. Do the two of you want to all meet at the same time, and take turns choosing cuts? For convenience, if you want, you can send me a list of first choice, second choice, third choice, etc, and I can divide the meat taking turns from each person's list. Then you could pick up at your convenience. Let me know what you would like to do.

Also, I'm ready for another steer. Anyone else?

Laurie
Comment by Wendy on August 24, 2009 at 12:09pm
Hi,
I must have missed something because I didn't realize we had a hog! I'm in though...Ideally I'd like some chops, a pound or two of bacon and some ham...don't think I need the whole thing...does anyone want to split it? Don't really need any ground pork, but don't want to stick you with it, so you can put me down down for a couple of pounds of that as well. Does that work??? When will it be ready?
THANKS!
Comment by Laurie on August 22, 2009 at 4:35pm
I'm not sure, but I'm looking into it.
 

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