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[Cathy <goosecreekfarm AT gmail.com>]

On Sun, Jan 4, 2009 at 7:56 PM, <Clansgian AT wmconnect.com> wrote:

>
> The people of
> Hamburg devised a way of shreading the meat so that it was edible and thus
> .... the
> Hamburger.
>

Or, in the (German) north central Pennsylvania area, a hamburg.

 It's not the same
thing as raising a homestead beef, especially if that beef and the grass it
is raised on is surplus.  Nor is it even like the (fortunately) growing
practice of reaising a few beefs and having people subscribe to them and get
their
beef from a meat packer when the steer is turned over for processing.

James,would it be more like homestead beef if I were to trade my extra beef
raised, of course, on surplus grass, for honey or maple syrup or other
such?  You really seem to be stretching here.

Cathy