Had some fun with a knife

[1arock]

Did you all make head cheese? Nothings better for frying fish than lard. Rocky

[1STGENFARMBOY]

We didn't do head cheese this time, head cheese is one of those things that if most people saw how it made they probly wouldn't eat it.

I agree fresh beef is best, i'm kinda of a beef man myself and when it's time to cut up the tenderloin we always throw a piece of that on the open fire...............holy molly thats good.

Dar

[bgilbert]

Our new years eve tradition, butchered 5 hogs this weekend, the last 3 were 375lbs.

........mmmmmmmmm...meat.

Sounds like Pete's last three girlfriends lmao mmm meat!

But the pork does look phenomenal. Wish I lived outside the city and could raise pigs.

[PToombs]

Bill, I don't touch your leftovers!
The meat looks good, but I'm not into the butcherin part!

[ellis93]

We didn't do head cheese this time, head cheese is one of those things that if most people saw how it made they probly wouldn't eat it.

You got that right,straight up nasty!

I agree fresh beef is best
Dar

In the past few years I fattened steers and had them processed,kinda hit and miss on very good meat from them. Last year I bought week old bread from the bunny bread company,got them looking real nice they even tasted go too
Bought two little angus heifers about a month ago to try to start a small herd and stop buying culls

[1STGENFARMBOY]

Ellis make shure you take your beef to a good hometown butcher, sometimes you
don't get your own meet back from a big plant, that could explane the inconsistancy.

Dar

[ellis93]

I've thought of that. I wish there was some way of leaving my initials on it and be able to find them again For the most part I trust the processors I use. They take you by appointment as they only work a few at a time,but you never know.

I've had some different theory on my hit and miss,I mostly think that its pour judgment on my part or that some might not have been "cut" early enough,thou I have read and heard that if a young bull is layed down without being scared that the meat will be fine. Not something I'm gonna try becuase it to much of a gamble on too much money.

[meby]

Tenderness of meat has a lot to do with stress, or lack thereof, and proper hanging time for the type of beef (largely based on how much fat the animal has). A low stress growing environment and low stress transport to the butcher are important for tenderness. Older animals tend to be tougher as well. Flavor is some the result of which breed you have and the particular genetics within the breed, but mostly is a result of the right feed and minerals. Heritage breeds are more likely to have flavorful meat then modern genetics. Most modern breeds and genetic lines have been bred for fast growth at the exclusion of other characteristics (like flavor). Here in the mid-west, our soils are deficient in things like iodine. Because of this my cows get free choice kelp which is high in iodine.


Edit: Really good meat is a bit like really good wine. It takes a combination of all sorts of factors to make it great like soil type, breed or cross breed for your climate, forage, minerals, low stress, etc.

[1arock]

We didn't do head cheese this time, head cheese is one of those things that if most people saw how it made they probly wouldn't eat it.

I agree fresh beef is best, i'm kinda of a beef man myself and when it's time to cut up the tenderloin we always throw a piece of that on the open fire...............holy molly thats good.

Dar

I love good head cheese, some buddies and I made 45 heads up the week before christmas(lots of adult beverages and B.S.).Folks couldn't stand to eat most prepared meats if they saw what went onto them. A good friend worked at a packing house where they made braunschwieger and bologna, now that is disgusting. Rocky

[1STGENFARMBOY]

Meby....are you saying that when you get one of those really tender cuts that the cow
was probly sleeping under a big oak tree in the shad and someone snuck up behind him and
shot him in the head.....

i guess i mite try that one time, not even set up the catch pen, just go out before they
stand up from sleeping and ....B A N G ...

Dar

[ellis93]

Meby....are you saying that when you get one of those really tender cuts that the cow
was probly sleeping under a big oak tree in the shad and someone snuck up behind him and
shot him in the head.....

i guess i mite try that one time, not even set up the catch pen, just go out before they
stand up from sleeping and ....B A N G ...

Dar

Wish I could do this to them,it would be easier to load them with the forks alas I've been told its illegal to bring one in a slaughter house already expired in the state of alabama,where I take them
Anybody want to help butcher one out at the house with me,we might just try this

[meby]

Meby....are you saying that when you get one of those really tender cuts that the cow
was probly sleeping under a big oak tree in the shad and someone snuck up behind him and
shot him in the head.....

i guess i mite try that one time, not even set up the catch pen, just go out before they
stand up from sleeping and ....B A N G ...

Dar

Well, thats not the only thing that makes tender meat, but yeh, it would certainly help.

[meby]

Wish I could do this to them,it would be easier to load them with the forks alas I've been told its illegal to bring one in a slaughter house already expired in the state of alabama,where I take them
Anybody want to help butcher one out at the house with me,we might just try this

I think its the same most places. Here in my area we have one or two mobile units where for about $70.00 they'll come to the farm and kill it, gut it and quarter it on the farm and then haul it to the processor. They have a license from the state to do it though.

[ellis93]

If you have a cow processed do they charge a "killing fee". the place here charges 30$,like I've some choice in the matter

[1STGENFARMBOY]

I'm not shure... the only time i had anybody els do it me and a budy took two old cows to a little amish
butcher and we had it (ALL) made into hamburger.

i think it was because one you could read a newspaper through and the other one had mayan hieroglyphs
on it, we were pretty shure they wouldn't have made good stakes.

i don't recall seeing a kill fee on the bill.

Dar