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Marlow is in the freezer

S

SVcummins

Well-known Member
Going to try a ribeye for supper
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How big did You let Him get ? I just started eating an angus and holstein cross --1265 on the hoof --- My Wife and I did a couple steaks in the air fryer -- 7 minutes on each side -- YUMMY ! a little salt and pepper -- tender and juicy all the way -- Roy
 
I ate one 16 oz prime rib at the company party the other day
plus baked potato had to stop myself before I ate the second
one . took one home and ate it for supper
 
(quoted from post at 01:48:50 02/21/22)
No animals had to die for Wal Mart meat.
Click to expand...

The funny thing is that's probably true. I ate one once and I swear it was some combination of oatmeal, sawdust, form-a-gasket and food coloring.

It wasn't like any piece of meat I ever ate.
 
My dad always said, just throw it on the grill and singe the hair off. Can't do it. A little pink is good. Red, nope not happening. Does look like a nice steak though.
 
Our earliest ancestors began cooking food countles years ago, it made it much easier to digest quickly and then capture and store those calories to hunt food more efficiently and to feed our growing brains. Eat your meat raw (or nearly raw) if you want, I think the cave men eventually got it right.
 
Your own beef is always a good thing. Unless, of course, you have it processed at a locker, and they by chance do a switch aroo on ya, and don't give you the same meat back. Then you don't know for sure exactly that it's yours. I don't know that this happens to often. But, I do question how honest most of them are, on giving you back 100 percent of your meat. Friend of mine processes his own, just because of that reason. Seems to come up with a few more T-bones than the locker does.

I try not to name, or get very friendly with a tame one. Might scratch it on the head or behind it's ears, but don't get any more attached to them than that. An old cow that's been around for years, might be lucky enough to get a name such as crooked horn, or crazy b!tJh, or something like that.
 
Ya'll can have that live beef. I want mine so I don't have to chase it around to eat it. If you want it that raw why not just shave a piece off live then let it heal over and get another off a different one. Never have to use a freezer or fridge and no kill and cut cost.
 
But I was always told not to name anything we were planning to eat![/quote] When I was a kid my Dad called every butcher calf we fed out Roscoe. So, when I started feeding calves out for my family I call them all Roscoe. Small grandkids are a little confused as to how Roscoe is Black and then turns red and back to black.
 
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