Author	[Modern View]
Huskers86 08-05-2012 10:34:27 64.147.41.36 Report to Moderator	Buying 1/2 a beef from a friends sons 4h calf and got me wondering what most of you guys have out of yours. I'm looking forward to some good beef instead of the old store bought cull cows. I sure miss the home grown since I got out of cattle. [Reply]   [No Email]
old 08-05-2012 17:07:41 209.86.226.32 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   I almost never eat any beef but sure do have and eat a lot of deer and that is as close as I can come to what you have and you can not sell deer here LOL [Reply]  [No Email]
Bernie/MA 08-05-2012 16:43:44 67.142.166.24 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   I used to raise our own meat. My daughter and SIL do now. He picked up his little pigs today and they have a steer to butcher in the Spring. I "help" by overseeing the cutting up. I can't use big knives anymore because of arthritis in my hands. [Reply]  [No Email]
Dachshund 08-05-2012 16:43:36 216.139.126.249 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   Yup. Nothing better than home-grown beef! We use the "KKK" method - Kill it, Klean it, Kook it". We NEVER hang our meat - all that does is make it taste rotten! The best steak I ever had came out of a steer we killed in the morning, and had the steaks for supper. I'm not fond of eating steak at a restaurant - those "aged 21 days" places all have a rotten flavor to their meat. [Reply]  [No Email]
david G 08-05-2012 15:40:57 205.215.206.18 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   I agree with da.bees, the only beef that hangs long enough is the very premium beef. It does not need to be that way. [Reply]  [No Email]
da.bees 08-05-2012 15:22:22 72.181.183.240 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   Just my opinion but I believe the majority of home butchered beef hangs far too little. Same can be said for ones at custom processers because the processor doesn't have ample cooler space. As it stands now I stock the freezer with cuts we like from the supermarket when on sale. I have had nothing but trouble from custom processors over the last 40 years. Over stating hanging weight,no prime cuts like porter house,cutting 3 days after killing,failing to follow instructions and on and on including the old switcheroo of carcass. Not to turn it to a political rant but adding insult to injury,athorities turn a deaf ear to it when reported. A local couple who raise a rare breed and sell to a niche market went as far as presenting dna evidence to DA, state att general and USDA. The buyer was unhappy with the meat. Grower agreed the meat was substandard and presued the matter in order to place blame with processor and preserve growers reputation. I am starting to think Texas should return to the old ways of settling disputes. [Reply]  [No Email]
larry@stinescorner 08-05-2012 14:49:58 71.251.38.149 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   make sure you get the soup bones too,you can make some great homemade soup also the birds like the suet!! ask for that too! I guess you can tell I am a frugal man, lol [Reply]  [No Email]
oldtanker 08-05-2012 13:00:56 66.228.255.239 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   I raise one to 2 cows for the family each year and most years about 6 hogs. We do our own butchering and the kids plus a couple of BIL's show up to help. We are feeding beef and pork plus eggs to 5-8 households. Rick [Reply]  [No Email]
rrlund 08-05-2012 12:59:09 207.241.137.116 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   Gotta haul one tomorrow. I'm getting $1.08 a pound live weight for that one. That's about what I've been getting at the sale barn. Figure 220% of that for hanging weight,so $2.37 a pound. [Reply]  [No Email]
JDseller 08-05-2012 11:36:14 208.126.196.144 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   I usually have 3-4 steers each year slaughtered. I get the ones that have been hurt or just did not finish out quite right. There is nothing wrong with them just some little thing that will cost me when I sell them on a grade and yield system. Last two years I have gotten several with broken legs from riding the other calves. I have them cut just the best steaks and roasts. Then everything else goes into burger. Then I have half of it pattied. I give all the kids enough beef for their needs. Plus I eat beef just about every day. I will take a cold left over hamburger any day over lunch meat. My wife and I eat just about a whole beef just yourselves. I also donate a whole steer to my church. They have an cook out/meal/fund raiser in the fall. Several of the other farmers donate hogs and chickens. One dairy guy has the cheese plant get him a big block of cheddar cheese. I mean 3 foot by 3 foot big block. It is good eating for all and the church makes enough to usually keep the church building in good repair. [Reply]  [No Email]
Huskers86 08-05-2012 12:41:51 64.147.41.36 Report to Moderator	Re: 1/2 a beef in reply to JDseller, 08-05-2012 11:36:14   Quoting Removed, click Modern View to see JD that is a great thing you do for a fundraiser. I should mention that for our church, ours is barely getting by sometimes and that would be a good fundraiser. We'll have to do without the cheese as we have no dairy in sight of us. [Reply]  [No Email]
RayP(MI) 08-05-2012 11:33:56 207.241.137.116 Report to Moderator	Re: 1/2 a beef in reply to Huskers86, 08-05-2012 10:34:27   We've done well with 4-H pork over the years, and that last 1/4 steer we shated with 3 other families was a treat... [Reply]  [No Email]