@EggSighted4Life
You are so right about supermarket meat. What the eye doesn't see.... and all that! I would imagine the bruises/blemishes and tumours probably go into dog and cat food. Like you, I really don't understand why supermarket meat goes off so quickly, but washing in vinegar before cooking will take the slime off most meat and make it useable as long as it is not too bad. You wash the vinegar off with the slime under a running tap and then rub salt into the meat to season and cook well.
When processing, I use heart, gizzard, neck and feet for stock, along with bones. The hearts and gizzards are pureed when cooked and added to gravy. Livers are made into pate. Lungs, spleens, kidneys, reproductive organs and contents of crop and gizzard fed back to chickens. Head and guts buried. I'm still trying to figure out a use for feathers. I wonder if I could use them in some way to mulch around fruit trees, to suppress weeds and as a slow release fertilizer?
You are so right about supermarket meat. What the eye doesn't see.... and all that! I would imagine the bruises/blemishes and tumours probably go into dog and cat food. Like you, I really don't understand why supermarket meat goes off so quickly, but washing in vinegar before cooking will take the slime off most meat and make it useable as long as it is not too bad. You wash the vinegar off with the slime under a running tap and then rub salt into the meat to season and cook well.
When processing, I use heart, gizzard, neck and feet for stock, along with bones. The hearts and gizzards are pureed when cooked and added to gravy. Livers are made into pate. Lungs, spleens, kidneys, reproductive organs and contents of crop and gizzard fed back to chickens. Head and guts buried. I'm still trying to figure out a use for feathers. I wonder if I could use them in some way to mulch around fruit trees, to suppress weeds and as a slow release fertilizer?
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