Flora....sorry to mention this, but don't light a match if anyone in your house has a little indiscretion.
There's lots of research now that shows that grass-finished meat contains far fewer triglycerides than grain-fed. The same goes for game/wild meat.
You can actually freeze eggs provided they are fresh (ie your own rather than bought ).
Break 10 eggs ( approx. half a litre ) into a bowl and beat very lightly (don't whip in air ).
Add 2 teaspoon of salt OR 1 tablespoon of Sugar (acts as stabiliser and prevents hardening when frozen ) depending on whether you want to use the eggs for savoury or sweet recipes.
Pack the mixture as you would for any liquid.
Defrost at room temp.
Worth a go if you have a glut.
You can also freeze the Yolks and Whites separately...........
Treat the yolks as above .
Do the Whites without beating beforehand and don't add any salt or sugar
Remember to label whether you've added salt or sugar to the yolks - sweet scrambled eggs are an acquired taste
Did I not mention the all important labels...........whoops
My avatar is me holding out a pan of chicken food - I net them a small fish of the sardine/anchovy family in pretty good amounts and they eat a couple pounds of them a week. They get them raw, and cooked. My house smells of odd fish now because I have just removed two loaves of pogie bread (the fish) made with corn meal, any of their eggs that were cracked, flour, water, and a pint of pogies. Stirred together, baked an hour and a half.
They love it! and the fish are pure and healthy filter feeders.
I also took out one of those cocont custard pies just before putting in the chicken bread on to cook.