cool. we'll talk closer to then, but my big make-or-break requirement is outdoor temperature. If it's not low enough, I'll have to pass.
the topic is what can the farmer butcher himself and then sell. Sure, you can sell a 5% SHARE of a cow that you then send to a USDA butcher. but when self butchering, what's the distinction between 5% and a brisket? there HAS to be a dividing line. and it's 50%
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What about gifting or trading?
End of conversation
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