Sunday Protein: Buying (Part of) a Cow

An oldie but goodie from the NYTimes Magazine.

Last summer, when our neighbors in Maine invited us to split a quarter of a Belted Galloway cow that had been pasture-raised less than a mile from our house, we enthusiastically chipped in our $250. In exchange we received what amounted to a year’s supply of hamburger meat, some standard-issue steaks and seven or so inscrutable, humpy roasts that I chose to ignore. Eating our cow — and entreating our friends to eat our cow — became our mission.