I buy only cheap cuts when I get grass-fed - liver, heart, tongue, bones, roasts and ground. My steaks are always corn-fed - not only are they cheaper, but they're not so tough and lean.

With chicken I always get pastured or organic, but mostly what I get is cheap stuff: stewing hens, backs, and feet for making stock. Wings for eating.

I get pastured pork when I can, even chops, but I still go for cheap when I do. I love me a pastured pork butt. I also eat a lot of CAFO chops and ground pork.

Unfortunately, the small processors around here who do the pastured beef and pork don't have the facilities to scald the feet, so ears and tails are the only extremities I can get.