Butchered A Beef - Page 2

pelathais · #11 01-30-2009, 11:28 PM

Quote:

Originally Posted by Stephen Hoover

Well we got the meat today from the beef we had butchered. Had a local Mennonite do the job. He is very clean and professional. I split the cost and meat with my employee. We figure we have about 1.85 a lb in the meat.

We took the roasts, T-bones, and rib steaks and had the rest ground. We did not keep any organs or weird stuff like the tail...

We got about 250 lbs each.

Have you ever done this?

We did a couple hogs one year too.

This was the way I was raised. My dad and grandpa used to do some butchering themselves and then they got citified, or something.

The whole time I spent growing up, all the meat we ate was wrapped in butcher paper and sealed in the freezer. We used to have to dig around to find a particular cut of meat. Everything was marked with a wax pencil. If dinner was to be hamburger my dad would tell my brother or I to "Go out and get a brick from the freezer..."

We also avoided the organs and stuff. On the farm I think most of that was just burned and/or given to the dogs. You had to watch and keep the dogs away from the fire after it had gone down. They might drag something out that would attract coyotes, skunks and badgers.

The badgers were the worst. Meanest things I ever saw, except for my grandfather when he was trying to give up cigarettes.

pelathais · #12 01-30-2009, 11:39 PM

Quote:

Originally Posted by Stephen Hoover

Problem is not just the fact that it was dairy, but likely the age of the cow.

We had a dairy farm. I never saw anyone butcher an old dairy cow. There was some guy who would come around and buy what you had - for real cheap - and then they went to Purina's.

My grandfather kept a Hereford bull. The calves were Hereford/Holstein mix. We'd raise them for sale and a couple for ourselves. My Uncle had a Holstein bull so when my grandfather wanted Holstein heifers we'd swap bulls.

And then there was this assembly line that we formed for dressing chickens.

Hoovie · #13 01-31-2009, 12:27 AM

Quote:

Originally Posted by TJJJ

Now I've never had that. I have had some bison, but it is expensive!

As far as the camps, what exactly are you thinking of?

there are still some remnants of some concentration camps (or death camps) there I believe. Some of our relatives went.

Hoovie · #14 01-31-2009, 12:29 AM

Quote:

Originally Posted by pelathais

We had a dairy farm. I never saw anyone butcher an old dairy cow. There was some guy who would come around and buy what you had - for real cheap - and then they went to Purina's.

My grandfather kept a Hereford bull. The calves were Hereford/Holstein mix. We'd raise them for sale and a couple for ourselves. My Uncle had a Holstein bull so when my grandfather wanted Holstein heifers we'd swap bulls.

And then there was this assembly line that we formed for dressing chickens.

Been there done that. We also had a dairy for a while.

Apprehended · #15 01-31-2009, 07:15 AM

Quote:

Originally Posted by TJJJ

I had a frend that had some dairy cattle go down. He gave us a bunch of hamburger from those. They were LEAN! Then went into the pan as 1/4 pounders and came out the same! Not the best taste though. Real dry.

Fat content adds taste. The leaner the meat, the drier it is...and less tasty.

Margies3 · #16 01-31-2009, 08:57 AM

My grandma always kept at least one cow for milk. And usually 3-4 pigs each year. Sometimes more if she was going to give much meat away to her other kids - which made me upset because these were all her animals. But my dad worked her farm. He worked his regular job all day and then in the evenings and on weekends, he farmed her ground and took care of her animals. Of course, that's how we got our meat, eggs and milk, along with all the stuff we grew in the gardens at her house.

We never butchered the cows. Ewww. But we always bought a side of beef every year.

Well, except for one year when things were extremely bad. We didn't have the money for the side of beef. And we didn't have enough pork to make it through the winter either. So Dad found this place that bought horses to make dog food out of. They sold him the horse meat dirt cheap (he told them it was his dogs). We ate that for that whole winter and never even knew it wasn't beef. My mom just told me about it a few years ago.

Plus we always had a good supply of rabbit, venison and squirrel in our freezer. And once we had bear. But that was nasty! Way too greasy!

Cindy · #17 01-31-2009, 09:47 AM

I can't believe people actually ate/eat rodents.

Aquila · #18 01-31-2009, 12:17 PM

My wife and I went in with a another couple early last year and split some beef. It was good and really lasted us. Saved us some money too.

ILG · #19 01-31-2009, 05:27 PM

Quote:

Originally Posted by Stephen Hoover

Well we got the meat today from the beef we had butchered. Had a local Mennonite do the job. He is very clean and professional. I split the cost and meat with my employee. We figure we have about 1.85 a lb in the meat.

We took the roasts, T-bones, and rib steaks and had the rest ground. We did not keep any organs or weird stuff like the tail...

We got about 250 lbs each.

Have you ever done this?

We did a couple hogs one year too.

We just butcher our own venison.

Sherri · #20 01-31-2009, 06:10 PM

In 1984 when we had just taken the little church in Adamsville, someone gave us a half a cow. We ate that meat all year! It was an awesome gift.

When I was a kid, we butchered pigs out on my grandpa's farm. That was always such a fun day for us kids. In fact the main thing I remember about the day Scott was born was that we were butchering hogs. I'm sure that would make him feel all warm and fuzzy.