Meat Meditations II

Remains of Roast Chicken, getting prepped for pasta, veggie, and chicken dinner.

Two years ago my husband was sick when it was time to put the poultry in the freezer.

Two years ago my order of chickens was increased by accident.

I picked up a dozen turkeys and thirty cornish rocks.

I had ordered ten turkeys and twelve cornish rocks.

Two years ago I had very good luck with my baby birds – none of them died prematurely.

The best time to butcher birds is when the weather is cool enough to keep the flies away yet warm enough to not freeze fingers.

I decided to kill eight birds a day until the job was done.

Fate smiled on me and sent a predator that offed six birds.

By day two I was sick and tired of killing birds.

Until two years ago I had never killed more than four or five birds a day and that was done with my husband’s help.

By day two I had perfected my methodology and could dress off a bird in twenty minutes.

By day four I had to work hard to keep the bile down.

Day five was a light day – I did the last few birds, without looking at them.

For the next three months I didn’t eat meat.

I cooked it for my family if someone begged for it.

I wanted to vomit every time I touched a piece of meat.


I’d heard the term a million times but two year ago I understood the meaning.

Since that fall I’ve been jotting down my meat-eating thoughts.

Food for thought:

Raising and butchering your own meat has a natural rhythm involving season, life cycle, supply, and demand.

Fasting may be a religious experience but is the root founded in the basics of food gathering?

Eating meat that you have raised and processed becomes a vehicle for thoughtful eating.

I prefer to put no more than fifteen birds in the freezer – I can make one bird last for three meals for a family of five.

Top preference would be to butcher on demand with no freezer involved.  (Need a larger barn for safe and sanitary hosting of birds than current situation allows.)

Hunted animals for meat is a whole different situation than domesticated animals for meat.

A loved animal produces lovely meat that shares an indescribable but tangible energy with the caretaker and partaker.

And this list should be longer but today has been a long day.  I presented Homesteading as a career at the local middle school Student Development Day today.  Fun but tiring.  A different tiring than moving manure!

One thought on “Meat Meditations II

  1. There was a thing in the NYT magazine this Sunday about conventionally-raised chickens that makes me totally see your point! I couldn’t even read the whole thing.

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