-- Have you ever bought a whole 'butchered' cow?

[Simply Red]

Have you ever bought a whole 'butchered' cow?



Discuss...

[BullJunkandIron]

Do you mean a steer?

[BullJunkandIron]

Cows are to valuable to butcher, they make baby cows.

[Simply Red]

Cows are to valuable to butcher, they make baby cows.

Thank you.

[TribalElder]

Not yet

Was not an option

[eDave]

I've not had red meat in 10 years.

[KChiefs1]

We used to do it all the time when we raised cattle.

[RunKC]

I've not had red meat in 10 years.

Can I ask why?

[TrebMaxx]

Split one once with the in-laws. Some really good meat but some went to waste due to freezer burn. We have talked about splitting a half cow which would make more sense for us to consume in a timely fashion.

[eDave]

Can I ask why?

No

[Bwana]

Yes

[BullJunkandIron]

We used to do it all the time when we raised cattle.

Explains why you don't raise cattle no more. Butchered all the mothers.

[srvy]

A cow is a castrated male raised for beef. The female is a heifer.

[Otter]

Whole (bone in) veal. Their tears make them even more tender.

[KChiefs1]

Explains why you don't raise cattle no more. Butchered all the mothers.


We didn't butcher the cows dumbass. Ever hear of a steer? Know what they are good for? Eating!

[srvy]

I might add a female bovine is called a cow if she has bred calves.


My best buddy ever raises cattle in NW Missouri and I buy a 1/4 and sometimes a side with him yearly. He and his brother do the butchering and pack in heavy duty freezer plastic wrap then a secondary freezer paper wrap. I have never had freezer burn problems.

[Squalor2]

why do you ask this

[HemiEd]

My brother and two sisters split one every year. We have 10 cows, sell 9 calves and eat the other one.

[Simply Red]

so do you all like or not like cows?

[HemiEd]

so do you all like or not like cows?

I like watching them play king of the shit pile in a feed lot.

[hometeam]

I voted yes but we didnt really buy them, we just paid the meat locker to butcher our own steers. Growing up we always had a freezer full of beef.

[Fire Me Boy!]

Not a whole, but I have purchased halves and quarters.

[jspchief]

Not a whole, but I have purchased halves and quarters.
Me too. As well as whole hogs.

The meat is different than a grocer.

[Iowanian]

Butchered our own for years, then sent our own to lockers. Now I like to buy steers from producers I know and send them to a locker.

Most lockers will have producers in contact and can get you a whole, half or a quarter.

There are also some grocery chains with decent beef with half and quarter options.

[Chiefaholic]

My uncle has a farm who my brother and I purchase a steer in the 800 lb range once a year.

[Sweet Daddy Hate]

No, but I am damned intrigued by the prospect.

And, I would never say "fuck you" to you, Red. You're too nice.

[Sweet Daddy Hate]

I would love to have my own walk-in cooler filled with all sorts of vittles and varmints.

[mlyonsd]

No but I used to work as a butcher before and during college and would break them down for people that ordered them. They were usually sold and purchased as sides. One front and one hind.

[SAUTO]

At least once a year from a local meat processor, from beef raised a couple miles from me.

[listopencil]

I bought a half of one before. Worked well at the time as we had six people in the family to feed. I wouldn't do it again though.

[ptlyon]

I just go out with my Bowie knife and butcher my own /CP

[Bwana]

I just go out with my Bowie knife and butcher my own /CP

I don't use a Bowie but I have done a lot of that with deer and Elk. I just run out and grab a fat roll of freezer paper and get busy. The first time I attempted the process it took a lot longer and some of the meat cuts looked like they were cut by Jason Voorhees. :hmmm: It gets a lot easier after the first one.

[Baby Lee]

Grandpa raised cattle after he retired. He and dad took one to the butcher each fall and split flanks. Did that about 8-10 years or so until the farm work got too much for him.

Anything particular, or are you just playing Linda Richman this morning.

[ptlyon]

I don't use a Bowie but I have done a lot of that with deer and Elk. I just run out and grab a fat roll of freezer paper and get busy. The first time I attempted the process it took a lot longer and some of the meat cuts looked like they were cut by Jason Voorhees. :hmmm: It gets a lot easier after the first one.

I know you do man. Livin the high life up there! Jealous! :thumb:

[Hog's Gone Fishin]

I've not had red meat in 10 years.


You Suck !

[Buehler445]

Yeah. Talk to the locker. Look for naturally raised and premium grades. Local lot here kicks out some critters that are vastly superior to grocery store slop.

[Simply Red]

No, but I am damned intrigued by the prospect.

And, I would never say "**** you" to you, Red. You're too nice.

you seem nice too.

[Simply Red]

So it's incorrect to call them cows? You have to call them Steers when procuring?

[Simply Red]

Do you all like cattle?

[Sweet Daddy Hate]

Yes. Moo.

[rtmike]

The father in law raises about 4-6 a year. He has 5 acres.

So we've gotten quarter's, etc.


I won't offer it up to any of my friends anymore since one of them told everyone the meat tasted bad so rest of buddies never wanted any.



City folk don't realize that's the way meat is suppose to taste. FIL's were all mostly grass fed.

[lewdog]

We used to buy a lamb every year up in Montana. That shit was delicious.

Do you come out ahead moneywise buying a butchered cow than just buying meat at the store?

[88TG88]

Cow, no

Pig, yes

[eDave]

You Suck !

I love pig.

[Fairplay]

.

[Hog's Gone Fishin]

I love pig.

I retract my original statement . :D

[ghak99]

Eating cows is bad for business.

Sending two steers to Alma's Meats next week for a buyer and another pair the next week. Apparently, they work magic down there?? Always just used the local locker until people started asking about using special lockers. Still have a few left to sell before I eat the left overs.

[ghak99]

Do you come out ahead moneywise buying a butchered cow than just buying meat at the store?

Yes, not only in cost but it's also normally higher quality, for various reasons.

It varies with markets, how you have it done, and store specials but it's not uncommon to get all your steaks for hamburger price.

There are risks though, if your freezer quits you're fucked out of a pile of cash that now smells like ass.

[Buehler445]

So it's incorrect to call them cows? You have to call them Steers when procuring?

No. Cow is fine. If you want to be correct you want to order a beef

[Buehler445]

Yes, not only in cost but it's also normally higher quality, for various reasons.

It varies with markets, how you have it done, and store specials but it's not uncommon to get all your steaks for hamburger price.

There are risks though, if your freezer quits you're fucked out of a pile of cash that now smells like ass.

Mine have been on a per pound basis. But the big thing is to learn the cuts and figure out if you want them. If not they grind to hamburger.

[ghak99]

Mine have been on a per pound basis. But the big thing is to learn the cuts and figure out if you want them. If not they grind to hamburger.

My normal butcher has a "standard" box you can check on the processing sheet. I can't believe how many people just check it because they don't know what they actually want. Seems like you'd want to know a little about what you wanted before plopping down close to $2.5k for a beef.

I even have an older lady who ground the whole thing for three straight years because it was easier for her to give away as gifts to her college aged grandkids.:eek: I wanted to shed a tear for the steers when the butcher told me what she normally has done. I'm trying to talk her into trading me her t-bones and rib eyes for extra hamburger this year, but she thinks I'm trying to screw her or something. :shrug:

[Over Yonder]

I've not had red meat in 10 years.

Damn dude, Im sorry. I would willingfully drink anti-freeze before I would give up beef.

I have never done a full beef, but a buddy of mine does every so often. When he does, we have hamburger out the wazoo:thumb:

As far as steak, there is a real difference in the taste between grass fed vs. grain fed. I have been told that corn fed beef is more tender, but I have never noticed that myself. Youth makes tender as far as I've noticed.

Hogs, I have done. Whole and half

[displacedinMN]

In a sense.

Dad would give us 1/2 a year. damn good deal.

Now, we pay the renter for the 1/2. Lasts about a year for a family of 4.

Steaks are going faster now. Kid 2-female-12 can polish off a 12 oz without thinking about it.


FWIW-in 8th grade I had the county grand champion steer. It was delicious.

[Buehler445]

My normal butcher has a "standard" box you can check on the processing sheet. I can't believe how many people just check it because they don't know what they actually want. Seems like you'd want to know a little about what you wanted before plopping down close to $2.5k for a beef.

I even have an older lady who ground the whole thing for three straight years because it was easier for her to give away as gifts to her college aged grandkids.:eek: I wanted to shed a tear for the steers when the butcher told me what she normally has done. I'm trying to talk her into trading me her t-bones and rib eyes for extra hamburger this year, but she thinks I'm trying to screw her or something. :shrug:

Yeah. The first time wife and I did it we didn't realize the sheer volume of round steaks and roasts would come. Plus, if you roll some of that higher quality meat in the quality of the hamburger goes up. Also, sirloin roasts instead of steaks are marvelous.

And to be fair you are kind of screwing her. It's just you screwin her instead of her screwing her. :D

[Squalor2]

anybody here part of the cattle food chain. where im at the hay is shoddy and it looks like owners are cutting the herd food lean. there is a pasture close to my home and we have had more than enough rain this year, but the farmer increased his herd by more than even a 3rd cut of hay will allow. yesterday i saw he put grain in his feeder but he only let the herd graze on half the acres they had before.

[Buzz]

Fridge is full and no deep freeze, so no.

[Squalor2]

yadda yadda this farmer is keeping pups and not giving them an early feed. shitty bales aint gonna make good beef.

[seclark]

yes
butchered beef, pork, chicken and all kinds of wild critters.
and i like them, all.
i don't seem nice, though.
sec

[Buehler445]

anybody here part of the cattle food chain. where im at the hay is shoddy and it looks like owners are cutting the herd food lean. there is a pasture close to my home and we have had more than enough rain this year, but the farmer increased his herd by more than even a 3rd cut of hay will allow. yesterday i saw he put grain in his feeder but he only let the herd graze on half the acres they had before.

Yeah. I live in feedlot country and lot of my production becomes cow shit directly.

I guess I don't understand what you are asking. Most slaughtered animals come off feed (grain rations). Most pasture is used for cow-calf, not finishing. There are some grass fed critters but I'm not interested in any of that.

[lewdog]

Some of you rancher fucks cut me a deal on some meat!

[Squalor2]

Yeah. I live in feedlot country and lot of my production becomes cow shit directly.

I guess I don't understand what you are asking. Most slaughtered animals come off feed (grain rations). Most pasture is used for cow-calf, not finishing. There are some grass fed critters but I'm not interested in any of that.


these are simmitals not milk or beef, its like the farmer is making boney beef.

[BullJunkandIron]

[QUOTE=KChiefs1;11808870]We didn't butcher the cows dumbass. Ever hear of a steer? Know what they are good for? Eating![/Oh, I'm sorry, Carol, but I thought you said you were OPEN-MINDED when it came to our lovemaking. I GUESS NOT.