Acme,

Yes, I've managed our meat supply that way now for years, and that's why we were able to squeeze in an actual Thanksgiving between a death call and a funeral (two different people/families, 36 hours apart), very smoothly. The difference this year is packing the freezer, also, in light of my planned absence and return, with the surprise meat sale... for which I had packaging materials already on hand.

A big change I'm looking forward to, when we retire, is not having to run it this way. We're actually too old for all this bulk management. I just wish my DIL's lived close enough to learn this approach to kitchen economy.

~S~