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re: Butchering/Storing a Cow advice
Posted on 10/21/20 at 6:51 pm to SpotCheckBilly
Posted on 10/21/20 at 6:51 pm to SpotCheckBilly
I'd really like to go this route instead of always ordering from Hassell or online retailers. I just don't know of anyone to do it with. I'm always skeptical on what the final product would be versus ordering steaks, roasts, etc from online retailers.
As far as the freezer, I much rather an upright. I've given away all of my chest freezers and went to upright only.
As far as the freezer, I much rather an upright. I've given away all of my chest freezers and went to upright only.
Posted on 10/21/20 at 7:53 pm to ruger35
It's going to depend on the guy who is raising the cows. My BiL has a small herd of black angus that he introduced a chianina bull. I thought the beef was great before, but the chianina took it up a notch, in taste and in size. The last two have been massive -- a sirloin just about covers my Primo Kamado. He fills his freezer from this herd too, so he is personally invested in making it good -- so much so he will load them up and take them for a ride a few times before taking them to the butcher. He believes if they have never gone for a ride before, they are scared and full of adenaline, which affects the flavor. Take 'em for a ride once or twice and they are like dogs, ready to go.
So if you find someone, ask about the breeds. Ask how old they are when he takes them to the butcher. Ask what the average weight is per side. Ask who he sells it to (if family and church members, that's good). Ask how he gets his cut up and which cuts he likes best.
While it's all good, the burger that really stands out. It's just a lot better than what we typically bought at the store and better than what you get in most restaurants, unless you are getting a high dollar burger somewhere.
So if you find someone, ask about the breeds. Ask how old they are when he takes them to the butcher. Ask what the average weight is per side. Ask who he sells it to (if family and church members, that's good). Ask how he gets his cut up and which cuts he likes best.
While it's all good, the burger that really stands out. It's just a lot better than what we typically bought at the store and better than what you get in most restaurants, unless you are getting a high dollar burger somewhere.
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