I hope your friend is making big bucks selling the offal to tony restaurants. Many foodies are gaga over guts.It's interesting that in the US this is considered either garbage or a delicacy. In many parts of the world, and among poor people just about everywhere, it's a staple. My father was especially fond of head cheese.PhilRule Your Retirement Home Fool ------------------------------------------It's not inspected to sell to restaurants and/or retail. It's a custom slaughterhouse that kills and butchers animals that people have raised themselves. You take your cow or pig or sheep to them and they kill it, skin it, gut it, and then hang it up to age (go through rigor) for like a week and then you take it to a place that finishes cutting it up and wrapping it for you. Steven Helms - Helms Custom Slaughtering Co. - 865-992-3515 ...Steven Helms detailed profile, located in Maynardville, you may call them at 865-992-3515.http://www.manufacturedirections.com/.../760814-steven-helms... Art
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