I have spoken to them about shipping to the north coast...like Omaha Steaks does.
We just need those styrofoam coolers to put on Caribe Tours.
She's looking into it.
Currently , they use those pouches which will work fine but may not deliver the meat totally frozen.
Thats OK if you're using it soon, but not for keeping too long.
Sounds like there's an opening for a good pizza place...
Originally Posted by windeguy
What??? You can find good beef all over el Cibao.
Originally Posted by CFA123
The American pizza chains taste pretty close to the ones in the states... You must be talking about the pizza made in the small towns.
Originally Posted by JohnBoyTheGreat
Sorry, I was refering to wideguy's comment
So there's a butcher in sosua Cabarete area.?
We age our beef, that's the difference in taste . They don't have the facilities there , so it's "fresh" there, to me it tastes like eating elk meat, or a deer. Very wild game like
Chicken always works .. Or just lots of booze, then I will eat anything .
The pork is delicious...... very, very good.
The butcher will need lessons.... his cleaver just 'chops'... no skills attached
lamb is good too, can't wait for my next batch on Monday!
I can show a butcher what to do ... I will get cutting maps from my butcher here and bring it . Then we can all eat like it's home!
No lamb is not good , I'm a total carnivore but I have to draw the line at baby animals . Let the little buggers have a chance to grow and then kill em
For years, I have said that a good butchering course would make everybody happier.
The butcher would get a better yield/profit and we'd get better cuts.
They just chop it here and sell by the pound... no matter where it comes from on the animal.
Usualyy thats how it goes .