Hey van!  You sound like you're doing what I am planning on doing, meat-wise!  I'm actually going to order some bison from NorthStar Bison tomorrow...they are only 4 hours away from me, so apparently I can use regular shipping and still get it in 1 day.  :-)

What do you get for your chunks of sirloin?  Roast?  How long does 5 lbs last you?  I *was* going to order two roasts, about 3lbs each, and open one for the first week, and leave the other vacuum sealed for the second week.  Maybe its a better idea to just get one big chunk of meat that is about 6lbs total and open it right away and hang it up like you do?  I have noticed that even my pre-frozen meats taste better when they've been "airing" in the fridge for a while.  I like those dry edges they get! :-P
Could you post a photo, or explain in more depth about your meat-hanging apparatus in your fridge?   I am thinking of rigging up something like that. 

Where do you get your dog's food?  I have a small husky mix, Loki, that I've been feeding raw for about a year now.  I'm sure that prefrozen raw is better than kibble, but what I'm hearing about prefrozen meat eventually being bad for humans/animals is worrying me.  I just don't know how I'd be able to do it affordably--I doubt I can afford to buy him meat from NorthStar...the cheapest stuff I saw was like $11/lb!  Any suggestions?

I sure wish I had chickens like you guys do!  I do get pastured eggs, but I only go once a month.  I asked my farmer to leave mine unwashed and unrefridgerated for this next order--we'll see if she agrees, hopefully!  Do you think they would be OK for about a month at room temp (69-70*F)?   And how does one make those aged/fermented eggs?  From the pictures I've seen, they almost solidify like hardboiled eggs?

I'm going to be ordering some fresh bison from NorthStar Bison ranch soon.  I'm guessing they send it vacuum sealed.  I'm going to be buying enough to hopefully last me 2 weeks. 
I was planning on opening one package, and using that for a week (storing it on a plate in the fridge), and leaving the other one sealed (stored in the fridge) until the next week.  Do you think that is the best way to go about it?  I don't want to grow anerobic bacteria! :-(

Hm...thanks for the warning.  I'll have to check with the store and see if they know where they're sourced from next time I go grocery shopping.  I don't want to get food poisoning!!! :

Ohh, wow, thanks eveheart!  That really helps!  So I guess the in-shell ones must be live.  I saw they also had ones in a jar.  Good to know I picked the right kind!
I bought an oyster knife, but I think it was really crappy quality because it just bent when I tried to open the oysters with it.  I then tried a flathead screw driver, which works wonderfully LOL!

Lovely! 
Wow, I really need to work on my food presentation haha...it's probably one step up from the guys', but nowhere near as fabulous as Inger's!  I bet you could make ANYTHING look appetizing!! <3

As far as I know, these are the 3 options for me, for getting vitamin D during the winter.

I can go to a tanning salon and use one of the "medium pressure" beds (I think closer to the sun's UV ratio--at least compared to the "high pressure" beds) once a week or so, for about 12 min, but I don't know how safe this is regarding EMF's and how accurate the ratio is.

I can take raw, fermented CLO, but I think I need to take a lot to get enough D, correct?  Not sure how much?

I could take a vitamin D3 softgel supplement, but that is unfortuently synthetic and I don't think synthetic supplements have all the important components the natural substance would have.

I've been kind of going between the first two...just not sure which is best!! :-(  Obviously natural sunbathing in the sun is best, but not an option for a large portion of the year here.  I have multiple sclerosis and am focusing on healing from this, so although I know my ancestors here probably were just slightly deficient during winter, that's probably not a good option for me. 

That is true.  :-)
I guess what I mean is--what does it taste like by the end of a week or 2 weeks?  I'd prefer it to stay "fresher" instead of "high", if you know what I mean?  Does it get all slimy like high meat in a jar, if it is out where the air can circulate?

Cool--good to know!
How long do you all leave beef suet out for?  I just realized mine's been sitting in the cupboard with a paper towel over it for like 4-5 days...it still smells and tastes the same as when I first set it out (very mild)!  Is it pretty shelf-stable?  I like it much better aged a bit and room temp...it gets kind of lighter and crispy.

And another question...I just realized NorthStar Bison is located like 4 hours from where I live!!!  So I can order fresh meat from them, via ground shipping (the cheapest option)!!!  I am trying to figure out what the best way to coordinate this would be...if any of you order fresh meat delivered, how much do you get at a time (for instance, a week's worth, or 2 weeks?) and how do you store it?

I have a question about this, too.  All my meat is prefrozen.  When I thaw out say, a roast, or a 1/2 heart or something, its enough to last me a week or me + my husband 3 or so days.  I've been letting the meat just sit in a lightly covered dish.  The edges do get brownish with time.  Is this OK?  Does pre-frozen meat "go off" quicker than fresh meat sitting in a fridge would?  I just remember reading many of you who get fresh meat just let it sit on a plate in the fridge for like a week and its OK, but just wondering if this applies to pre-frozen meat.  What about ground meat?

I live in Wisconsin, so obviously not near anywhere I can get good-quality fresh seafood.  All of the fresh seafood at grocery stores here is farmed (and probably previously frozen) and the one wild-caught thing I can find (salmon) is frozen and I'd rather a saltwater-only fish because of the parasite issue, if its going to be a staple in my diet.  I really want to include some seafood in my diet, though--especially some type of fish for sashimi and oysters or scallops for the vitamins.

I've been doing a lot of searching online, but I'm not sure which place is best to go with.  Shipping from most places is INSANE (like the ones in CA and WA), so it'd be nice if I could find somewhere at least sort-of nearby (like maybe east coast/FL?).  Any suggestions?  Thank you so much! 

Oh, thank you!  Yes, I did a little searching as well and it seems like there has never been an incidence of the CWD transferring to humans, in the 20-some years its been around here.  So if you're brave enough to eat raw deer BRAINS, I guess I can eat raw ground hindquarters! hehe  ;-)
Now, just to convince my hubby not to freak out... :-P

Do you guys think its OK if my daily meals go something like this:

#1 - morning - fruit or veggie juice (small amount)
#2 - late morning - meat + fat (with fermented veg. as condiments)
{so basically together this equals my breakfast}

#3 - early afternoon - fruit (small snack)
#4 - 5pm-ish - meat + fat (with fermented veg as condiments)
{my "lunch"}

#5 - 9pm-ish - fruit + fat (small snack)
#6 - 11pm-ish - meat + fat + honey and coconut cream
{my "supper"}

I know the times are weird but I work second shift right now so my day starts and ends later than I'd like.

That's what I was thinking--it's only an issue if you eat part of the head or spine, correct?  The friend I'm getting it from shot and butchered the deer himself, and apparently is quite experienced at this so I'm sure he did a good job.  And he said the meat he's giving me is from the hindquarters.
Thanks! :-)