Operation Lamb Chop

[teejk]

When they get to 120 live weight is it still a lamb (not a fan but I could deal with it) or is it mutton (IMHO good for dog food)? Been a while since I dealt with this stuff but I think the rule of thumb was 60% of live weight on beef. My grandma had sheep and I used to deal with the annual shearing of the mature ewes...can't recall any of them ever getting anywhere near 100 lbs. Guessing probably closer to 80?

 

[2ndhalf]

Regardless of who arranged the processing with the butcher.. did you get the meat directly from the butcher or from your co-worker? If directly from the butcher I would have a conversation with the butcher. If you go the meat from your co-worker I would probably just eat it and chalk it up to a loss and not buy next year. I think it is ok to say.. it is a little too pricey per pound for your blood though next year when they ask.

Only because you work there and you know what they say..... don't $h_+ where you sleep.. not worth it in my opinion.

It isn't your job to educate the girl... it is her 4-H advisor and parent.

 

[KretZ]

Just to clarify, my coworker (the mom) handled all the butcher stuff. She picked the meat up and delivered it. I never dealt with her daughter or the butcher. But here is the good news, she wanted to make it right, so she refunded some money, so now it's like I paid 7.80 a pound. I'm okay with that, so all is good in the land of KretZ, have a good night everyone, thanks for the input.

 

[CalG]

Just to clarify, my coworker (the mom) handled all the butcher stuff. She picked the meat up and delivered it. I never dealt with her daughter or the butcher. But here is the good news, she wanted to make it right, so she refunded some money, so now it's like I paid 7.80 a pound. I'm okay with that, so all is good in the land of KretZ, have a good night everyone, thanks for the input.

That is fair! Heck, prepared chicken costs that.

I'm glad the situation worked out. I'm sure the 4-H'er got the message as well. buffered by yourself, and her parents.

WIN WIN!

 

[oosik]

When we butchered moose - it was 50% of hanging weight would end up in the freezer. That included the tongue, liver & heart. And that was with a head shot and no other associated problems with the meat.

 

[KretZ]

When we butchered moose - it was 50% of hanging weight would end up in the freezer. That included the tongue, liver & heart. And that was with a head shot and no other associated problems with the meat.

That's pretty good when you think about how big a moose is. The consensus I have found is that all animals have different yields. I have also learned that my knowledge of where each cut of meat comes from which part of an animal is seriously lacking. I am going to do some studying on the internet this week when I get a spare minute.