still trying to build my little herd, haven't sold any yet. Watching at sales, goats run anywhere from $35 pygmies, to a huge boer buck I saw sell for $250. I paid $125 for what I believe to be my nicest nanny, but not for meat.

Most of the breakfast meetings I have attended do not leave the beverage and food items out for the duration of the meeting. It is one of those things where you get your drinks and food and sit down to the meeting. Imo, if the coffee and food remain out, people will continue to help themselves, more out of boredom than hunger. Given my theory, you will probably always run out. Can you remove the food and beverages after a reasonable amount of time? Jo

I keep a "Meat Chart" in my shopping Price Book so I can figure not only unit price, but also cost per serving I can expect to get out of the cut of meat. A serving of meat is considered 3-ounces. I generally serve 1-1/2-oz. of meat per serving if there is also a meat alternative on the menu (beans, legumes, eggs, "wheat meat", cheese, high-protein grains, etc.). -Boneless - 4 (3-oz.) servings per pound -Some bone - 3 (3-oz.) servings per pound -Much bone - 2 (3-oz.) servings per pound -Rib Meat - 3/4 - 1-pound per person -Bone-in - 1/3-1/2-pound per person -Boneless - 1/4-1/3-pound per person Chicken, whole: 1-2 servings per pound Chicken, parts (bone-in): 2-3 servings per pound Chicken, breasts (boneless): 3-4 servings per pound Cornish hens: 1-2 servings per pound Turkey, whole: 12# or less - 1 serving per pound Turkey, whole: 12# or more - 2 servings per pound Turkey, parts (bone-in breast): 2-3 servings per pound Turkey breast (boneless): 3-4 servings per pound For quick, on-a-budget, math - $2 per pound or less for boneless $1 per pound or less for bone-in -Grainlady

At our Krogers, I just bought 2 bags of chicken hind quarters for 69 cents a pound in 10 pound bags. I have found hind quarters in such bags in a nearby IGA for as low as 49 cents a pound. Not organic, but perfect for what I wanted--dog food. This time, I cut off the thighs for DH and me (ending up with about 22 nice-sized thighs) and ground the raw legs and meaty parts of the backs (including the bones) for dog food. I freeze them in 1/3 cup balls and add one a day to our dog's dry food. She strongly approves. I seasoned our thighs and let them sit in the fridge for 24 hours, then, for the first time ever, I cooked chicken in the sous vide. Each thigh went into a cheapo fold over sandwich bag to help keep the vacuum bag clean and preserve the liquids with each thigh. Thanks, Dcarch for the verbal push! Most of them went into the freezer, but I kept enough out for two meals. They are delicious. Moist and flavorful. Before serving I will brown them quickly in a very hot skillet, add the drippings and some wine to the skillet and cook it down, pour it over the thighs, and enjoy. Or I may use the meat in a salad. Or. . . .?