• If you are having problems logging in please use the Contact Us in the lower right hand corner of the forum page for assistance.

More government overreach

Faster horses

Well-known member
kolanuraven said:
Faster horses said:
I wasn't in a hurry. He didn't say he could do it on Monday or Tuesday, etc.
He said "I can't do it, due to government regulations on cross-contamination.
We used to be able to do it up to 2 years ago. I'm sorry."
I could have waited for the day he could do it, he was empathic that he can
no longer cut meat to order. It was bone-in and he had to use a saw to slice
it with. I know what he said and I know what he meant. I was there.


Instead of bitchin' about how you were mistreated maybe he was looking out for your well being? "Bone in" tells you why he could not do it.

So, by your statement I was right, they have certain days they cut certain types of meat.

Would you run that by me again? Where did any statement I made say they have certain days they cut certain types of meat? Please quote that.


And where did I say or even mention I was mistreated? He had rules, he said he was sorry, I was never mistreated.
 

Steve

Well-known member
it seems as if the Liberal can't understand government over-reach ..
instead they "blame" it on employees, corporations and the customers...


If a trained butcher can cut meat in the past.. and now can't because of regulations, then it is the government ruling over trained employees and customers...

which is government over-reach..
 

Brad S

Well-known member
Government overreach is about as vexing to a liberal as your disgust over a rancid dead varmint is to your dog, but understand, among the vexed, the dog necessarily is the superior intellect.
 

mrj

Well-known member
Point of info, in case anyone needs an relatively inexpensive, non-electric saw: ours may have been in the ranch camp gear from chuck wagon days. It looks like a simple little wood working hand saw, maybe 18 inches long, by five inches, +/- high, with a nicely shaped wooden handle. It easily cuts through the bones in a whole ham in a short time. We have always called it a meat saw, but maybe originally was a wood working saw. It isn't too bad to clean with hot water and a brush and cloth, but have to be careful not to gouge yourself on the teeth.

Thinking about ham, does anyone else fix it like the 'recipe' from our family cattle trailing history? Navy or pinto beans are boiled with the bone and quite a bit of meat from the ham, till quite tender, using plenty of water. The meat is cut into bite size pieces, the fat and bones discarded. The ham and juicy beans is best served in the old tin dishes shaped like pie pans to hold the broth. Putting a couple of slices of good white bread in the dish and plenty of ham and broth over the top with black pepper to taste makes it extra good. A good, and filling, hot dish on the trail, or at the house on a cool day of working cattle. When our boys were little they requested "Cowboy Beans and Ham" for a meal while staying with my mother. She had to call 'their other grandma' to figure out what it was! They still like it 50 years later.

mrj
 

Big Muddy rancher

Well-known member
mrj said:
Point of info, in case anyone needs an relatively inexpensive, non-electric saw: ours may have been in the ranch camp gear from chuck wagon days. It looks like a simple little wood working hand saw, maybe 18 inches long, by five inches, +/- high, with a nicely shaped wooden handle. It easily cuts through the bones in a whole ham in a short time. We have always called it a meat saw, but maybe originally was a wood working saw. It isn't too bad to clean with hot water and a brush and cloth, but have to be careful not to gouge yourself on the teeth.

Thinking about ham, does anyone else fix it like the 'recipe' from our family cattle trailing history? Navy or pinto beans are boiled with the bone and quite a bit of meat from the ham, till quite tender, using plenty of water. The meat is cut into bite size pieces, the fat and bones discarded. The ham and juicy beans is best served in the old tin dishes shaped like pie pans to hold the broth. Putting a couple of slices of good white bread in the dish and plenty of ham and broth over the top with black pepper to taste makes it extra good. A good, and filling, hot dish on the trail, or at the house on a cool day of working cattle. When our boys were little they requested "Cowboy Beans and Ham" for a meal while staying with my mother. She had to call 'their other grandma' to figure out what it was! They still like it 50 years later.

mrj

Chances are your "Meat" saw is a old "Miter Box" saw. We used one for a meat saw as well. A regular meat saw looks more like a over sized hack saw. :D
 

Faster horses

Well-known member
mrj said:
Point of info, in case anyone needs an relatively inexpensive, non-electric saw: ours may have been in the ranch camp gear from chuck wagon days. It looks like a simple little wood working hand saw, maybe 18 inches long, by five inches, +/- high, with a nicely shaped wooden handle. It easily cuts through the bones in a whole ham in a short time. We have always called it a meat saw, but maybe originally was a wood working saw. It isn't too bad to clean with hot water and a brush and cloth, but have to be careful not to gouge yourself on the teeth.

Thinking about ham, does anyone else fix it like the 'recipe' from our family cattle trailing history? Navy or pinto beans are boiled with the bone and quite a bit of meat from the ham, till quite tender, using plenty of water. The meat is cut into bite size pieces, the fat and bones discarded. The ham and juicy beans is best served in the old tin dishes shaped like pie pans to hold the broth. Putting a couple of slices of good white bread in the dish and plenty of ham and broth over the top with black pepper to taste makes it extra good. A good, and filling, hot dish on the trail, or at the house on a cool day of working cattle. When our boys were little they requested "Cowboy Beans and Ham" for a meal while staying with my mother. She had to call 'their other grandma' to figure out what it was! They still like it 50 years later.

mrj
Getting a good ham hock is one of the main reasons I wanted the ham in the first place. :D If you just buy the hocks they have for sale, there is hardly any meat on them, so I've learned to do it this way...buy the ham and have the butcher cut it up into slices, leaving a good ham hock with lots of meat. Then I have him cut that hock in half the long ways. Gives us two good hocks for ham and beans. :D
 

Latest posts

Top