Real Free Range versus "cage free" Prison Eggs

Many times the eggs you buy in the store have been in the packaging and transit line for upwards of a month. this results in a loss of quality and nutrition. Its easy to see when compared to truly fresh eggs. Fresh eggs still have a deep color to their yolks and really maintain their shape.

There are five eggs in this picture that are truly free range, and then five pale "cage free" eggs (prison eggs).
The five store-bought eggs came from this package:

There is no legal definition of "free range" that an egg producer needs to adhere to in order to brand their eggs as such. In fact, many produces call their eggs "cage free" to imply that the eggs are from chickens that are roaming around, pecking and enjoying the sunshine.

Unfortunately, that could not be farther from the truth. Here is are typical "cage free" egg operations:

The bottom line is that if you really want TRUE cage-free, free range eggs, the you can't trust the labeling and need to see for yourself where eggs come from.

Chicken Run!

Nick, taking the ladies on some early-morning calisthenics after being "cooped up" all night...  :D

First Egg!

We got our first two eggs this weekend, it should not be long now before we are back in the home-grown egg business!  

The Black Australorps have been a fun breed so far, they are a lot more affectionate than our previous hens (Ameraucanas). We are looking forward to seeing how they produce over the next couple of years!

Evening Beak Count

Just to make sure all the ladies are accounted for...

From the forest to the table

After the abattoir, the venison was aged for about 12 days at 35 degrees.

It was then brought in and given a final rinse before butchering.

The kitchen island set up as a home butchering station;

• Lem meat lugs;
• Latex gloves;
• Small knife sharpener;
• Big cutting board;
• Paper towels;
• Food scale;
• Pencil and paper to log package weights;
• Sharpie marker to label packages;
• Wax paper to separate meat inside packages;
• Lem freezer tape dispenser;
• Freezer paper for the initial wrap;
• Butcher paper (and dispenser) for the outer wrap;
• Plenty of hot water.

Me, pretending to be a real butcher.

 For butchering, I mainly use three knives and one pair of scissors.

• 12' knife for initial boning and cutting large pieces;
• 3-4" metal paring knife for boning;
• 3" ceramic paring knife to remove silver skin and fat;
• Claus 8" game shears (best I have ever used).

Presenting the yum-yum, bacon-wrapped back strap...

Also prepared were venison fajita strips, tenderloin tips, roasts, ribs, and shoulder for grinding (and possibly snack-sticks). We will use the ground venison as burgers, in chili-mac, tacos, etc... the kids really like it in just about everything.

It was a long day of work, but will be good eating all year long...

Spotter duty for the Eldest

Some pictures from the hunt that I had not yet posted. My spotter for the morning...   :)

Deer Hunt 2012

Great hunt this year, I must have spent 20 hours in the stand before I saw anything other than squirrels  woodpeckers, and a skunk. Here's the postmortem:

Saturday:

6am- In the stand.

3pm- In the stand.

Warm all day, not good for getting the deer moving, few gunshots heard.

Sunday:

6am- In the stand.

Did not go out in the afternoon, too much rain.

Cold in the morning, pouring rain in the evening, no gunshots heard.

Monday:

6am- In the stand.

3pm- In the stand.

Cold, very cold, windy. No deer spotted, few gunshots heard.

Tuesday:

7:30am- In the stand. It was raining deer!

10am- Started cleaning and and dressing animals. Mother-in-law was a huge help in assisting.
4:30pm- Made it to dance lessons on time with Katie!   :)

All five of us! The three does, me and my rifle:

(Marlin 336 30/30, Nikon Prostaff scope, DNZ Gamer Reaper scope mount)

Finally, here are the dressed animals starting to age in the garage refrigerator (planning on ten days). I plan on butchering, making burger and sausage Thanksgiving weekend.   :)