pollo vivo

Message Bookmarked

Bookmark Removed

does anyone buy from live animal butchers? i went into one the weekend before last but didn't get anything because it was very busy and i didn't want to waste the employees' time with my list of (probably) stupid questions as they wrestled with wildly flapping poultry. at any rate, it was interesting. lots of stacked cages of chickens, ducks, pheasants, and bunnies. horrible stench aside, the place was spotless. the sign also promised lamb and goat, but i didn't see any of those. i'm awfully tempted to go back and ask for the latter.

― lauren (laurenp), Monday, 29 January 2007 21:27 (nineteen years ago)

(the bunnies and ducks were very cute and made me feel very guilty.)

― lauren (laurenp), Monday, 29 January 2007 21:37 (nineteen years ago)

There's one not too far from us, and I've thought about it but haven't gone in. We get our chickens from a farm. It would be nice to have fresh duck or goose, instead of frozen. Where we are living now, there are several halal butchers so good access to lamb and goat. But now I'm curious - do they pluck and singe for you? All that kind of thing.

― Jaq (Jaq), Monday, 29 January 2007 21:56 (nineteen years ago)

I've gotten great ducks in East Harlem, but I've been pretty unimpressed with chickens from there and from Chinatown. And yes, they've all been well plucked, eviscerated, etc. Do you have room for a whole goat?

― Paul Eater (eater), Monday, 29 January 2007 22:16 (nineteen years ago)

my number one question is whether you get your animal of choice plucked/skinned/generally rendered presentable. i didn't see anyone receiving their meat, so i have no clue. like i said, it was so busy that i felt bad for asking things when i didn't intend to buy that day. also, i'm pretty curious as to whether the freshness makes a big difference (i assume it would) and how the prices shake down for a whole goat or lamb as compared to buying smaller amounts at the various shops near me.

xpost

― lauren (laurenp), Monday, 29 January 2007 22:22 (nineteen years ago)

re: having room for bulk meat, the size of the fit my bf would have if i told him that i thought we could freeze a whole goat is another issue entirely.

― lauren (laurenp), Monday, 29 January 2007 22:24 (nineteen years ago)

Do poultry/lamb/goat have to hang and age like beef does in order to be tender? I've butchered rabbit - we always processed it pretty quickly, maybe 4 hours to cool before freezing.

― Jaq (Jaq), Monday, 29 January 2007 22:41 (nineteen years ago)

Poultry and lamb and kid are tender enough right off the hoof, but hanging definitely improves the flavor of fowl. There's nothing like a well-hung game bird. But sheep and goat meat already have kind of a strong taste and aging them would probably intensify it too much for any but the keenest mutton fans.

Lauren, you're in NYC, yes? I might be talked into splitting a goat or some such, especially further on toward barbacoa season.

― Paul Eater (eater), Tuesday, 30 January 2007 05:25 (nineteen years ago)

nice. let's keep that in mind.

― lauren (laurenp), Tuesday, 30 January 2007 14:55 (nineteen years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.