@Bob-Stehlik I am in NY where we make lots of it

@Billy-J-Hilbers There’s a $100 giveaway available on FB now. I posted a link in the “What did everyone cook today” thread.

NO giveaway for July

The Okayest Interview Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin discuss their favorite recipes and share expert tips and tricks for making sausage, jerky, and snack sticks. What we talked about: This week, Jon sits down with Chris Whonsetler, better known as The Okayest Cook, for a conversation focused on hunting, cooking, and the stories behind great food. The two discuss Chris’ passion for waterfowl hunting, his experiences experimenting with fermentation, and some of his favorite recipes and cooking techniques. They also talk about bear meat, hunting quail, and the unique challenges and rewards of cooking wild game. It’s a relaxed conversation filled with outdoor experiences, culinary insights, and plenty of ideas for hunters and home cooks alike. The Okayest Interview

Excellent refresher from the past on beef carcass yields.

When I looked again and looked at more seasonings it may just be Waltons Rustic French Onion chart that has the problem. Sorry that I thought it was more widespread.