On the front of my freezer, I keep an inventory list. Each year, we have a hog and a beef butchered and I am very "strict" about abiding to the inventory list. After picking up my items from the butcher, I make a master list of every item that was processed before loading the freezer. I include on the list: the date of processing (hog, butchered April 2007), then list the items: pork chops, 2 per package and list the number available in reverse order 13, 12, 11...2, 1. As I take an item out of the freezer and cross a number off, I can see immediately how many I have left in the freezer.
My family can look at the lists (a different color for each species) and we can see if we are getting low on beef or pork and can plan ahead for our meat needs with the farmer and butcher.
I can tell you that I will never again buy straight from the grocery store shelves. Buying in bulk like this is a wonderful option for our family. The quality is so much better with locally raised animals and it's a lot cheaper too.
By Denise from Nebraska
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