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Started By
Message
Anybody getting a 1/4 or 1/2 cow this fall?
Posted on 9/13/23 at 10:45 am
Posted on 9/13/23 at 10:45 am
It’s that time of year
I’m like a kid at a candy store
A freezer full of delicious grass fed beef
Curious
What’s the cost of cow packages in your neck of the woods
It’s gone up 50 bucks this year to 850$ for a 1/4 cow
I’m like a kid at a candy store
A freezer full of delicious grass fed beef
Curious
What’s the cost of cow packages in your neck of the woods
It’s gone up 50 bucks this year to 850$ for a 1/4 cow
This post was edited on 9/13/23 at 10:46 am
14
Posted on 9/13/23 at 10:50 am to dexy82
Going 1/4. These cows are huge. 1/4 gets me about 200 lbs of beef at avg all in cost of ~$6/lb. The beef is prime quality. I’m finishing up on last year’s now with a stew meat carne guisada. Ready for some fresh beef. 
Posted on 9/13/23 at 10:57 am to dexy82
In about a month I'll have a freezer full of delicious corn-fed deer meat.
I do love home-grown beef too.
I do love home-grown beef too.
Posted on 9/13/23 at 11:10 am to dexy82
Anyone have recs on doing this in BR?
Posted on 9/13/23 at 11:12 am to dexy82
quote:
grass fed beef
Yuck. Gimme some corn and wheat fed all day long.
Posted on 9/13/23 at 11:30 am to bluebarracuda
quote:
Anyone have recs on doing this in BR?
Look up sagrerafarms.com
He won’t be the cheapest, but as close to Wagyu you’ll get locally.
Unbelievable beefy smell when you thaw and unpack it to cook.
I made “poor mans” burnt ends with the short ribs. Was some of the best bites of beef I’ve ever had.
Thank me later.
Posted on 9/13/23 at 11:38 am to The Dozer
Do you opt for the offal?
Liver, heart, oxtail etc?
Liver, heart, oxtail etc?
Posted on 9/13/23 at 11:41 am to dexy82
quote:
delicious grass fed
Posted on 9/13/23 at 1:47 pm to dexy82
quote:
Do you opt for the offal?
Liver, heart, oxtail etc?
Yes. I get those things and the tongue too. Liver is one of those things you either like or don't like. Tail, tongue, and heart can all be prepared several ways and are good if you like beef.
I have a couple of ways to do heart and I love tongue tacos. Tail makes great stew and stock.
We'll be getting 1/4 sometime this fall. Not in any big hurry because I still have some from last year. Tails and tongues have gotten expensive in many stores.
There isn't a lot of meat on a tail, but it's great for soups and stews.
This post was edited on 9/13/23 at 5:26 pm
Posted on 9/13/23 at 1:57 pm to dexy82
With all the fresh meat available in our State, I only buy as I need instead of putting meat in the freezer for months.
Posted on 9/13/23 at 2:01 pm to dexy82
Where are you getting a cow from? Is there somewhere around here in south La I can place an order?
This post was edited on 9/13/23 at 2:02 pm
Posted on 9/13/23 at 2:22 pm to Breesus
quote:
Where are you getting a cow from? Is there somewhere around here in south La I can place an order?
Crescent Bar F
He’s out of Abbeville. Grass fed beef. I’ve bought a few quarters from him. He also does different package bundles. Great beef and a good price.
Facebook Link
Posted on 9/13/23 at 2:39 pm to dexy82
quote:
A freezer full of delicious grass fed beef
Serious question: does the quality of the meat diminish when frozen?
Posted on 9/13/23 at 2:49 pm to StringedInstruments
quote:
Serious question: does the quality of the meat diminish when frozen?
It will in time lose flavor, but beef can easily be kept for a year. Even it the flavor degrades some, cook it in a dish spices and sauces. I'd knock the steaks out first. That said, I came across a pack of steaks from 2019, but them into pieces and made a stew. Worked fine.
Posted on 9/13/23 at 3:55 pm to dexy82
I got the liver and heart last year. Liver and onions and sous vide heart tacos 
Posted on 9/13/23 at 4:20 pm to dexy82
I like buying the live cow and just cut it off as I need it. Stays fresh that way.
Posted on 9/13/23 at 4:39 pm to BhamTigah
I bought a 1/4 from Sagrera last year. I supplement constantly throughout the year with particular cuts that I run out of; picanha, tri-tip, etc. All I really have left is some short ribs that come pre-cut and round steaks that are huge.
I'm on the fence about doing it again but probably will. Convenience is nice to just grab stuff out of the freezer and I have the space. On the other hand since it's nothing for me to grab a few briskets/roasts and grind my own ground meat at home then vac pack it I've thought about going that route. If I want ribeyes I'll just order a case from 44 farms and cut them. It is nice having some of the off cuts in the freezer to just go and grab to cook like short ribs or osso bucco though that isn't really readily available around BR.
I'm on the fence about doing it again but probably will. Convenience is nice to just grab stuff out of the freezer and I have the space. On the other hand since it's nothing for me to grab a few briskets/roasts and grind my own ground meat at home then vac pack it I've thought about going that route. If I want ribeyes I'll just order a case from 44 farms and cut them. It is nice having some of the off cuts in the freezer to just go and grab to cook like short ribs or osso bucco though that isn't really readily available around BR.
Posted on 9/13/23 at 10:09 pm to bluebarracuda
I’ve got a friend of mine in Ethel that has a nice business doing this: 312 Beef
Posted on 9/14/23 at 6:57 am to SpotCheckBilly
quote:
There isn't a lot of meat on a tail, but it's great for soups and stews.
Ox tail soup was a staple during the fall months when I was growing up. Last time I priced ox tails I left them at the store due to how much they've gone up. I could buy some good steaks for what they were costing.
Posted on 9/14/23 at 6:59 am to dexy82
Been getting a half of a whole cow every year for 4 years. Can't beat it.
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