Wow…I’ve been on a tear when it comes to acquiring meat.
At the top, there’s a dry-aging strip loin over a dry-aging ribeye subprimal. The latter will be ready on or about my birthday, the former a week or two later.
There’s butter in the drawer just over a dry-brining tri-tip. Also on that shelf are containers of homemade bone broth and a nice piece of skin-on pork belly (since eaten).
The eggs are mostly local, though that top pack isn’t. And finally, the last visible packs are locally raised, grass-fed, and finished packs of ground beef, one with heart and liver diced in.
That’s pretty much it besides the water!