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Started By
Message
Buying butchered half cow
Posted on 3/9/18 at 9:20 am
Posted on 3/9/18 at 9:20 am
Thinking about stocking my freezer.
$3.00/lb
Anybody done this? Pros/Cons?
$3.00/lb
Anybody done this? Pros/Cons?
7
Posted on 3/9/18 at 9:46 am to foj1981
I do it all the time. It's convenient and the meat is awesome. I pay a good bit more than that...$4/lbs but it's all dry aged for at least 21 days and are on a antibiotic/hormone free diet for the last 180 days and finished on local grain.
Best beef I can get a hold of.
Best beef I can get a hold of.
Posted on 3/9/18 at 10:01 am to El Segundo Guy
Where do you get yours from?
Posted on 3/9/18 at 10:19 am to foj1981
Keeton Beef
They're out of North Texas and will deliver to McKinney, TX. Won't help most in the Louisiana area but I assume there are quite a few posters around the Dallas area.
They sell wholes, halves, steaks, burger, family packs, etc. They are some good people.
They're out of North Texas and will deliver to McKinney, TX. Won't help most in the Louisiana area but I assume there are quite a few posters around the Dallas area.
They sell wholes, halves, steaks, burger, family packs, etc. They are some good people.
This post was edited on 3/9/18 at 10:49 am
Posted on 3/9/18 at 10:55 am to foj1981
Buying a live half cow is far more rewarding.
Posted on 3/9/18 at 11:43 am to foj1981
Posted on 3/9/18 at 1:47 pm to foj1981
Pros—if you buy on the hoof from the farmer, you know exactly what you are getting, how it’s raised, etc
Cons—you must be a good kitchen planner, because you will be defrosting all of it. So it’s not for the impulsive cook, or the kind that doesn’t think about weeknight dinner until 6:50 pm.
Cons—you must be a good kitchen planner, because you will be defrosting all of it. So it’s not for the impulsive cook, or the kind that doesn’t think about weeknight dinner until 6:50 pm.
Posted on 3/9/18 at 6:09 pm to foj1981
I like it. For several years I bought 4-H or FFA show calves. Excellent beef. Never figured I was coming out ahead on the deal just trying to help out a youngster.
Growing up we used to take 2 sometimes 3 calves out of the pasture to the slaughter house after 30-45 days on grain. Mostly good. Lots of hamburger.
Growing up we used to take 2 sometimes 3 calves out of the pasture to the slaughter house after 30-45 days on grain. Mostly good. Lots of hamburger.
Posted on 3/9/18 at 6:13 pm to foj1981
My only suggestion is to make sure you have a lot of freezer space...half a cow is a lot of beef. We have split a half with my brother a few times and it's worked well, but talk to the butcher and make sure you get the cuts you want and cut how you want them. Don't want to end up with half inch thick steaks.
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