I am lucky and get a selection here of lean or fatty.As for freshness yes they are eating in the morning to being on your plate that same day hahahahaha Works great for pork or chicken but makes for some very tough beef with no ageing and butchering practices that are alittle on the rustic side.I am working on the beef problem now. In the next year it will be alot differant for me.
Last christmas I bought to live pigs that weighed 198lbs and the other was 205lbs on the hoof.They made some great eating cooked in a dome wood oven .
I do have another question and since you live in LA.Your climate is hotter then where I live just my climate temp stays the same all year around 65 low to 80 high.I plan on building a brick smokehouse alot like Wes smoke house with some changes due to my area.Like making my FB away from my smoker.My question is the climate I have workable for cold smoking?
Thanks for you time and comments