- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Buying a half cow butchered
Posted on 7/12/16 at 12:09 pm to CHEDBALLZ
Posted on 7/12/16 at 12:09 pm to CHEDBALLZ
There's a place by me that advertises $3 a lb before butchering and they say a half of a cow is 700-800 lbs. All I really need is someone to cut the steaks and piece up for me but I'm assuming if I pay a butcher anything they are going to have to do it properly? I've butchered a bunch of deer myself but I don't make t-bones and what not, I don't have a band saw.
Is a butcher going to cost more than $1/ lb for 750 lbs? I'd think they could easily do a half cow in a day and $750 seems like a lot for that work? I'd be curious how much ground you'd get from something like that? I mean $4/ lb is great for some cuts, but for ground its nothing special?
Is a butcher going to cost more than $1/ lb for 750 lbs? I'd think they could easily do a half cow in a day and $750 seems like a lot for that work? I'd be curious how much ground you'd get from something like that? I mean $4/ lb is great for some cuts, but for ground its nothing special?
Posted on 7/12/16 at 1:32 pm to baldona
quote:
All I really need is someone to cut the steaks and piece up for me but I'm assuming if I pay a butcher anything they are going to have to do it properly? I've butchered a bunch of deer myself but I don't make t-bones and what not, I don't have a band saw.
The slaughterhouse is doing quite a bit more than cut steaks and piece up the meat. There's, umm, the actual killing & bleeding, skinning, evisceration, etc, plus the meat is hung (aged) as sides before it is portioned into the various cuts.
You specify exactly how many larger cuts vs ground you want. If you want only the trimmings as ground, that's what you'll get.
Back to top
Follow TigerDroppings for LSU Football News