re: Butchering/Storing a Cow advice

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.