Before we began our exclusively local experiment last summer, Stephanie and I assumed we’d end up with a higher food bill. But at the end of the week our numbers showed a decrease. Home-made lunches, coupled with no snacks, certainly reduced costs but so did our attempt to use up our raw groceries. Our constraints forced us to do the processing and we ended up with some fantastic, and cheap, courses.

So when we made arrangements to purchase an entire buffalo this year it looked less a luxury than a bargain. Several people interested in purchasing a share opted out after considering the cost but we were able to find enough like minded coworkers in the end. Adam, the rancher, asks $4/pound hanging weight, which came to $2252 for our animal (563 pounds). Processing added another $70 per share, for a total of about $492 each. When we finally brought home our meat the box weighed about 70 pounds, so it worked out to about $7/pound. Expensive for ground, not too bad for the prime cuts and positively reasonable since we personally know the farmer, his help and the butcher.

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