I want to be the boss.
We butcher all of our own meat because I like what I like and I want to be the boss. For instance, take these ribs I’m cooking for supper today. We love beef ribs. Like, we really, really love them. But, we like them fatty and meaty and thick. These ribs are cut in the way I want to eat them. A local butcher or specifying your cutting instructions to your farmer is one of the great benefits of getting out of the grocery store. You decide what and how you want to eat.
These fatty ribs are from our four year old, heritage breed steer that was born on our farm and died on our farm. He ate grasses the entirety of his life, never a morsel of grain. He was never given a single drug. He was supplemented with bovine probiotics (yes, there’s such a thing), deep cold well water, high quality chelated minerals, Atlantic kelp, humates, and Redmond salt. He lived calmly and contentedly with his herd mates. He was handled with reverence and respect. All these things evident in every bite of his beautiful meat.